Roasted Cuban Zucchini

Lynn Clay


Inspired by some traditional Cuban spices, this recipe is packed with flavor.
Paprika, chili powder, and cumin are definitely the headlining stars – but don’t forget about Cotija cheese, cilantro or lime because they also play key roles!


★★★★★ 1 vote

5 Min
25 Min


  • 4
    zucchini or yellow squash, quartered vertically
  • 1/4 c
    olive oil or melted butter
  • 1/2 Tbsp
  • 1 Tbsp
    chili powder
  • 1/2 Tbsp
  • 1 tsp
  • 1 tsp
    black pepper
  • 1/2 c
    cotija cheese crumbled
  • 1/4 c
    cilantro, chopped
  • ·
    fresh lime juice for spritzing

How to Make Roasted Cuban Zucchini


  1. Preheat oven or grill to 400 f.
  2. Lay out zucchini spears onto a lightly greased pan or baking sheet.
  3. In a small bowl, combine oil / butter, paprika, chili powder, cumin, salt, and pepper. Brush seasoning mixture over zucchini / squash to coat (leave some mixture leftover) .
  4. Roast in oven at 400F for 20-25 minutes, or until squash has become tender (grill for 5-10 minutes)
  5. Remove from oven / grill and brush with remaining seasoning mixture. Top with crumbled cotija cheese, chopped cilantro, and a spritz of fresh lime

Printable Recipe Card

About Roasted Cuban Zucchini

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Cuban

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