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This post may contain affiliate links. It’s a good thing I live in Texas, because I loveeee Mexican food. Is there anything better than enchiladas smothered in awesome sauce and lots of melty cheese? But then, there are the sides.
And unfortunately, the traditional rice and beans that so frequently are served with Mexican food do not fit the bill. I needed a low-carb, veggie based side to serve with Mexican food. This Roasted Mexican Inspired Zucchini blows away any Spanish rice I’ve ever had. It’s bursting with flavor- spicy, savory, and slightly smoky.
A low-carb side to any Mexican dish- a great alternative to rice and beans! Easy to make and and jam-packed with flavor similar to Mexican street corn. I want to talk about this cotija cheese for a minute, and cheese in general. The Paleo diet does not allow for grains, legumes, dairy, or refined sugars. That is- if you are strict about it. I found that the foods that were higher in carbs- grains, sugars, and legumes- affected me much more than dairy. I am pretty relaxed on the cheese front.
I don’t want to imagine my life without cheese. It’s too sad to think about. I sprinkled a moderate helping of cotija cheese on top of this roasted zucchini. Don’t get me wrong: the zucchini is delicious on its own.
But the salty crumbly farmers cheese crumbled on top of it gives it an extra zing. If you’ve never had cotija cheese, be prepared for your life to change. My Greek ancestors are probably rolling in their graves right now. It’s a bit dryer and harder than feta, which makes it crumble much easier. It’s salty and has a similar simple taste to feta, but the flavor seems more concentrated. Kind of like feta and parmesan had a baby.