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5 from 1 vote
Roasted Cuban Zucchini
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

Inspired by traditional Cuban spices, this recipe for Roasted Cuban Zucchini is packed with flavor. Paprika, chili powder, and cumin are featured stars in the show - but don't forget about Cotija cheese, cilantro and lime because they also play key roles!

Course: Dinner, Side Dish, Vegetable
Cuisine: Cuban
Servings: 4 servings
Author: NOMaste Kitchen
  • 3 zucchinis (or yellow squash) quartered vertically
  • 1 eggplant sliced into vertical strips
  • 1/4 cup olive oil or melted butter
  • 1/2 tbsp paprika
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cotija cheese crumbled
  • 1/4 cup cilantro chopped
  • fresh lime optional for garnish
  1. Preheat oven (400F) or grill. Lay out zucchini / eggplant spears onto a lightly greased pan or baking sheet (try not to stack).

  2. In a small bowl, combine oil / butter, paprika, chili powder, cumin, salt, and pepper. Brush seasoning mixture over zucchini / squash / eggplant to coat (leave some mixture leftover) .

  3. Roast in oven at 400F for 20-25 minutes, or until squash has become tender (grill for 5-10 minutes).

  4. Remove from oven / grill and brush with remaining seasoning mixture. Top with crumbled cotija cheese, chopped cilantro, and a spritz of fresh lime!

Recipe Notes

Storage: Refrigerate spears in an airtight container. To stay fresh longer, store spears separately from cheese, cilantro and lime.