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–+ servings

Mexican Street-Style Zucchini (Calabacitas a la Elote)

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.
Print Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: Mexican
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
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