Mexican Zucchini and Squash

📝 Ingredients

• • 3 squash, diced
• • 3 zucchini, diced
• • 4 TBSP extra-virgin olive oil
• 1 TBSP chili powder
• ½ TBSP smoked paprika
• TBSP onion powder
• 1 TBSP garlic powder
• Salt to taste (don’t skimp!)
• Black pepper to taste
• ½ cup queso fresco, crumbled + more for topping
• Juice of ½ lime
• Fresh cilantro, chopped (to taste)

👩‍🍳 Directions

1. 1

   Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.

2. 2

   In a large bowl, toss diced squash and zucchini with 4 TBSP olive oil, 1 TBSP chili powder, ½ TBSP smoked paprika, 1 TBSP onion powder, and 1 TBSP garlic powder until evenly coated.

3. 3

   Spread on baking sheet, season generously with salt and pepper, and roast for 25 minutes, or until golden and tender.

4. 4

   Transfer to a serving bowl, drizzle with juice of ½ lime, and top with ½ cup crumbled queso fresco and chopped cilantro. Add extra cheese if you’re feelin’ it. 😉