Zucchini Recipe
Roasted Zucchini, Green Chile, Pepita, Onion, Cilantro, Lime
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Spices and Seasonings
Nuts and Seeds
Oils
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare Vegetables
Wash the zucchini and green chile. Cut the zucchini into 1/2-inch thick rounds and the green chile into thin slices. Peel and slice the onion into wedges.
- 3
Season the Vegetables
In a large bowl, combine the zucchini, onion, and green chile. Drizzle with olive oil and season with salt and pepper to taste. Toss until all the vegetables are well coated.
Roasting
- 4
Arrange on Baking Sheet
Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
- 5
Roast the Vegetables
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through.
Serving
- 6
Add Fresh Ingredients
Once roasted, remove the vegetables from the oven and let them cool for a few minutes. Chop the cilantro finely and squeeze the juice of the lime over the roasted vegetables.
- 7
Garnish with Pepitas
Sprinkle the roasted zucchini mixture with pepitas before serving for added crunch and flavor.
- 8
Serve
Transfer to a serving dish and enjoy warm as a side dish or a topping for salads or grain bowls.
