Mexican Roasted Zucchini

We really like Mexican food at our house but sometimes I want a healthier side dish than rice and beans. So I've tried several things, but this is the first thing I tried that is a true winner. I was still thinking about it days later. I had made tacos on a super busy day and didn't have a lot of toppings prepared for our dinner, but I did have this (it was super easy to throw together) and Jackson had the genius idea to use this as a taco topping and it was really good! I'll be making this again for sure! P.S. I love cotija cheese but the store I shopped at that week only had feta, so I subbed that. It was delish but I'll still try it with the cotija sometime.

MEXICAN ROASTED ZUCCHINI
(from here)

Ingredients
3-4 medium zucchini, diced
2 tablespoons olive oil
½ teaspoon chili powder
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper
salt and pepper, to taste
Crumbled cotija cheese (or use feta cheese as a sub), lime juice, and/or fresh cilantro, for garnish (optional, but highly recommended)

Instructions
Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
In a medium bowl, mix zucchini, olive oil, chili powder, garlic powder, cayenne pepper, and salt/pepper until well coated.
Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned. (I ended up cooking it longer to time it right with the rest of the meal and it was great.)
Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro, if desired. (I definitely recommend using these toppings!)