Mexican Roasted Zucchini

Mexican Roasted Zucchini

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? Answer: no.

But then, there are the sides. Ever since doing the Whole30 in the beginning of this year, I’ve been trying to stick to a Paleo(ish) diet. 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 Zucchini blows away any Spanish rice I’ve ever had. It’s bursting with flavor- spicy, savory, and slightly smoky. And it’s healthy, low carb, Paleo (if you don’t include the cheese), and a great alternative as a side to traditional rice and beans.

Mexican Zuncchini Recipe

Curried Cod

Curried Cod

1 tbsp oil
1 onion, chopped Onion un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
2 tbsp medium curry powder
thumb-sized piece ginger, peeled and finely grated Ginger jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
3 garlic cloves, crushed
2 x 400g cans chopped tomatoes
400g can chickpeas
4 cod fillets (about 125-150g each) Cod kodA popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…
zest 1 lemon, then cut into wedges Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
handful coriander, roughly chopped