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Low Carb Mexican Zucchini

I have been wanting to find a side that we can serve with Mexican dishes that are THM S (low carb) that aren’t salad or guacamole. Zucchini is available year round and are often cheap. Often people find that eating a diet that is void of the cheap fillers that the standard American diet is full of, costs more. If we can find foods that are often cheap but healthy, we can stay on plan and on our budget. If you don’t have a garden but know someone who does, they often are giving them away!

Zucchini are very versatile. Before eating the trim healthy mama way, I would make apple cobbler with zucchini and everyone who tried it thought it was apples. The zucchini in this dish took on the flavor of the spices I added and were a perfect compliment to my Mexican Chicken. This recipe is so easy and was so good. Feel free to add more or less spices, according to your family’s tastes.

Low Carb Mexican Zucchini


  • 3 Medium Zucchini diced
  • 1/4 t Smoked Paprika
  • 1/4 t Ground Cumin
  • 1/2 t Chili Powder
  • 3 Dashes Cayenne Pepper
  • 1/2 t Garlic Powder
  • 1/4 t Onion Powder
  • 1/2 t Salt
  • 1/4 t Black Pepper
  • 2 T Olive Oil
  • 1 T Lime Juice
  • 1/4-1/2 C Crumbled Cotija Cheese
  • Cilantro and green onions for garnish


  • Preheat oven to 350 degrees.
  • Optional, line baking sheet with parchment paper or foil.
  • Mix seasonings and oil in a medium bowl. Mix together. Add diced zucchini and coat thoroughly.
  • Pour contents of bowl onto prepared baking sheet.
  • 5 Bake for 30 minutes.
  • Take out of the oven and stir.
  • 7, Increase the oven to 400 and bake until lightly browned and cooked through, about 10 minutes.
  • Toss with lime juice.
  • Plate and top with cilantro and green onions.

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