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!
- 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
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Preheat oven (400F) or grill. Lay out zucchini / eggplant spears onto a lightly greased pan or baking sheet (try not to stack).
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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) .
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Roast in oven at 400F for 20-25 minutes, or until squash has become tender (grill for 5-10 minutes).
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Remove from oven / grill and brush with remaining seasoning mixture. Top with crumbled cotija cheese, chopped cilantro, and a spritz of fresh lime!
Storage: Refrigerate spears in an airtight container. To stay fresh longer, store spears separately from cheese, cilantro and lime.