Esquites Zucchini
Esquites is a beautiful Mexican dish usually involving grilled corn. Here, corn is swapped out for charbroiled zucchini, which also goes well with a creamy sauce full of cilantro, green onion, garlic, lime, and pepper.
Servings 4
Calories 148kcal
Ingredients
- 3 medium zucchini quartered and cut into 1-inch pieces
- 1 tablespoon avocado oil
- salt and pepper to taste
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice 1 lime
- 1 jalapeño top removed and minced (remove the seeds and membrane if you want less spice, leave them in if you want more heat), omit for nightshade-free
- 1 garlic clove minced
- 2 ounces Cotija cheese crumbled, or dairy-free feta for dairy-free
- 4 green onions sliced thin, green part only
- 1/3 cup cilantro chopped fine
- 1/8 teaspoon chili powder omit for nightshade-free
Instructions
- Heat the oven’s broiler on high and line a rimmed baking sheet with foil. Set aside.
- Toss the zucchini with avocado oil and broil on high for 15-20 minutes, cut side facing up until lightly charred all over.
- While the zucchini roasts, combine the remaining ingredients in a large bowl and stir to combine.
- Add the zucchini to the bowl with the sauce and gently toss to coat. Serve immediately.
Notes
You can also use Queso Fresco for an even more mild cheese flavor.
Nutrition
Calories: 148kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 218mg | Potassium: 451mg | Fiber: 2g | Sugar: 5g | Vitamin A: 626IU | Vitamin C: 34mg | Calcium: 106mg | Iron: 1mg