Store bought is cool, but this is a fab recipe to make with all of those garden zucchini and cherry tomatoes. I tested them right out of the oven and ended up eating half a sheet pan, standing there in my kitchen.
Ingredients
1 fresh zucchini
1 cup cherry tomatoes
2 teaspoons chili-lime seasoning (or sub in chili powder and a dash of cayenne)
Pepper
1/8 cup olive oil
3/4 cup finely shredded cotija cheese
Preparation
Preheat oven to 400. Wash the zucchini and cut the ends off. Thinly slice the zucchini (not paper thin -- they should hold their shape when you pick up the slices). Slice the tomatoes in half. Put both the zucchini and tomato in a bowl and add the oil and chili-lime. Mix well until the veggies are evenly coated. Line a baking sheet with parchment paper and turn veggies onto the paper. Spread out into a single layer. Sprinkle everything with pepper and cheese.
Cooking and Serving
Bake at 400 for 25 minutes, until veggies are roasted and tender, and cheese is golden brown. Serve hot (or eat them straight from the pan, like I did). Great as a side dish for most any fish, chicken, pork or beef- -- if you want a one-dish meal, you could mix in some rotisserie chicken or leftover chicken breast to the roasted veggies.
A Little Backstory:
If spicy's not your thing, you can delete the chili-lime, pepper and cojita and use Italian seasoning and parmesan cheese instead. But ... don't. Make it spicy. Trust me.
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