📍 Where this dish comes from: Guanajuato · Historic Town of Guanajuato
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 110kcal
Ingredients
- 3 medium zucchini about 1 lb; sub: yellow squash or baby zucchini
- 1 1/2 tbsp extra-virgin olive oil sub: avocado oil, melted ghee
- 1 tsp chili powder sub: Tajín, chipotle powder, or smoked paprika
- 1/2 tsp sea salt sub: garlic-lime seasoning blend
- 1/4 cup cotija cheese crumbled, about 1 oz; sub: feta, queso fresco, or grated Parmesan
- 1 fresh lime juice & zest; sub: bottled lime juice + pinch citric acid
- 2 tbsp fresh cilantro chopped; sub: flat-leaf parsley, milder
Instructions
- Prep the zucchini: Slice zucchini into ½-inch rounds; pat dry with paper towels for better browning.
- Season: In a bowl, toss rounds with olive oil, chili powder, and salt until evenly coated.
- Cook: Roast at 425°F for 15 min, flipping once, until golden. Or sauté in a hot skillet 5-6 min per side until browned.
- Finish “elote” style: Transfer hot zucchini to a platter. Sprinkle cotija and lime zest, drizzle lime juice, and shower with cilantro. Serve immediately.
Nutrition
Serving: 1serving | Calories: 110kcal | Protein: 5g | Fat: 8.5g | Fiber: 1.5g
Tried this recipe?Let us know how it was!
About This Dish
Roasted zucchini rounds get the full “street-corn” treatment — kissed with smoky chili powder, showered in salty cotija, and brightened with a squeeze of lime. The veggie’s juicy bite stands in for corn kernels.
Health Benefits
- Zucchini replaces the corn traditionally used in elote-style dishes, keeping this low-carb.
- Cotija cheese and olive oil provide the fat that makes this dish satisfying.