I threw some zucchini on the grill with Mexican spices the other day, and it turned into one of my favorite quick sides. The smoky char from the grill pairs so well with the chili, cumin, and lime, giving the zucchini a bold flavor that’s simple but exciting.
I love how it comes together in minutes, yet feels fresh and vibrant—like something you’d get at a summer cookout.
Whether I serve it alongside tacos, grilled chicken, or just eat it straight off the plate, it’s a light dish that never feels boring.
Why You’ll Love This Recipe
This grilled Mexican zucchini is smoky, zesty, and delicious while also being healthy and easy to prepare. It’s naturally vegetarian and gluten-free, making it a crowd-pleaser for any gathering.
The spice blend gives the zucchini bold flavor without overpowering it, while the squeeze of lime and sprinkle of cheese add freshness and richness.
You can serve it as a side, tuck it into tacos, or enjoy it as a light main dish. It’s a fun, flavorful way to get more veggies on the table without feeling like you’re eating plain old zucchini.
What You’ll Need
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- ¼ cup crumbled queso fresco (or cotija)
- 2 tablespoons fresh cilantro, chopped
Pro Tips
- Slice zucchini into thick spears or rounds to prevent them from falling through grill grates.
- Don’t overcook — zucchini should be tender with a bit of bite, not mushy.
- Use smoked paprika for extra depth of flavor and a true grilled taste.
- Sprinkle cheese and cilantro after grilling so they stay fresh and vibrant.
- For kids, keep spice light, then let adults add extra chili flakes or hot sauce.
Tools Required
- Outdoor grill or grill pan
- Sharp knife and cutting board
- Small mixing bowl
- Tongs for flipping zucchini
- Serving platter
Substitutions & Variations
- Swap zucchini for yellow squash, bell peppers, or eggplant.
- Use Parmesan cheese if you can’t find queso fresco or cotija.
- Add a pinch of cayenne or crushed red pepper flakes for more heat.
- Drizzle with chipotle crema or Mexican crema instead of cheese for a creamy finish.
- Turn this into tacos by serving grilled zucchini in tortillas with salsa and beans.
Make-Ahead Tips
You can slice zucchini and toss it with oil and seasonings up to 6 hours before grilling. Store covered in the refrigerator until ready to cook.
The spice blend can also be made in bulk and kept in a jar for quick use. Leftover grilled zucchini can be chopped and used in salads, quesadillas, or breakfast omelets the next day.
Instructions
1. Prep zucchini
Wash zucchini and slice lengthwise into spears or into thick rounds, depending on your preference.
2. Season
In a small bowl, mix olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Brush or toss zucchini with the spice mixture until evenly coated.
3. Grill
Preheat grill to medium-high heat. Place zucchini directly on grates or use a grill basket. Cook for 3–4 minutes per side until grill marks appear and zucchini is tender but not mushy.
4. Finish
Remove zucchini from the grill. Squeeze fresh lime juice over the top, then sprinkle with crumbled queso fresco and chopped cilantro.
5. Serve
Transfer to a serving platter and enjoy warm as a side or main dish.
Serving Suggestions
This zucchini makes an excellent side dish for grilled chicken, steak, or fish. You can also serve it alongside tacos, burritos, or enchiladas for a full Mexican-inspired meal.
For a lighter dinner, pair it with black beans and rice. Leftovers can be tucked into wraps, quesadillas, or breakfast scrambles.
Leftovers & Storage
Store leftover zucchini in an airtight container in the refrigerator for up to 3 days.
Reheat on a skillet or in the oven to maintain texture — avoid microwaving, as it can make the zucchini soggy.
You can also chop leftovers into small pieces and use them in salads, pastas, or grain bowls.
Nutrition & Benefits
Zucchini is naturally low in calories but high in vitamins A and C, potassium, and fiber. Grilling it with olive oil and spices enhances flavor without adding excess fat.
Topping with queso fresco provides a touch of calcium and protein, while lime juice and cilantro add freshness. It’s a healthy, nutrient-packed side that feels just as indulgent as any comfort food.
Recipe FAQ
1. Can I make this indoors without a grill?
Yes, a grill pan or even a cast-iron skillet works great.
2. What cheese works best if I don’t have queso fresco?
Cotija, Parmesan, or feta are good alternatives.
3. How do I keep zucchini from getting mushy?
Don’t overcook — 3–4 minutes per side is plenty for tender-crisp zucchini.
4. Can I make this dish vegan?
Absolutely, just omit the cheese or use a dairy-free alternative.
5. Is this recipe spicy?
It’s mild as written, but you can add cayenne or hot sauce to boost the heat.
Bringing It All Together
This grilled Mexican zucchini is proof that vegetables don’t have to be boring. With smoky spices, tangy lime, and a sprinkle of cheese, it turns a humble ingredient into a dish that’s both delicious and nutritious.
It’s simple enough for a weeknight dinner yet flavorful enough to impress at a summer cookout.
So grab a few zucchinis, heat up the grill, and make this recipe part of your rotation. When you do, I’d love to hear how your family enjoyed it — did it end up as a side dish, taco filling, or maybe the star of the meal? Share your experience and keep the flavors going.
