An aromatic and delicious comfort food for the chilly weather is Cuban picadillo. It’s great to eat any time of the season. I created a vegan version of this savory dish. Cuban picadillo is a fast recipe and versatile that can be served over rice, great for tacos, beans, or sprinkled over your favorite salad.
cheddar cheese or dairy-free cheese (Note: I used dairy-free cheese).
salt and pepper to taste
Preheat oven to 425° degrees
In a medium-size bowl toss the zucchini slices with olive oil, thyme, garlic powder, salt, and pepper.
Spread the zucchini on a baking sheet with foil underneath for easy cleaning. Add a little extra olive oil if desired. Be careful not to overlap the zucchini.
Sprinkle cheddar cheese on top of the zucchini.
Roast the zucchini for 10-13 mins.
Remove from the oven and transfer to a serving plate.