Go Back

Grilled Mexican Zucchini

Mexican grilled zucchini with smoky chili lime rub and deep, defined char marks. Grilled until tender, then finished with cotija, cilantro, and a fresh lime squeeze.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini halved lengthwise or sliced into thick planks
Chili Lime Marinade
  • 3 tbsp olive oil
  • 1 lime juice of 1 lime; also use the zest for the marinade
  • 1 tsp lime zest use the zest of 1 lime
  • 1.5 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 1 salt salt and black pepper to taste
  • 1 black pepper salt and black pepper to taste
  • 0.33 cup cotija cheese crumbled
  • 2 tbsp fresh cilantro chopped
  • 1 hot sauce for serving
  • 1 lime wedges for serving

Equipment

  • 1 grill

Method
 

Make the chili lime rub
  1. Mix olive oil, lime juice, lime zest, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper together until well combined.
Grill the zucchini
  1. Brush the zucchini generously on all sides with the chili lime marinade.
  2. Preheat the grill to medium-high and oil the grates so the zucchini doesn’t stick.
  3. Grill zucchini for 3–4 minutes per side, until char marks form and the zucchini is tender, and the spices char slightly for extra flavor.
Finish and serve
  1. Arrange the grilled zucchini on a serving plate.
  2. Immediately crumble cotija cheese over the hot zucchini so it melts slightly on contact.
  3. Scatter fresh cilantro over the zucchini, squeeze lime wedges over everything, and serve with hot sauce.

Notes

For the clearest char marks, keep zucchini planks thick and don’t move them until the first side develops grill marks. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a hot grill or in a skillet to re-crisp the edges (cotija may soften). Freezing isn’t recommended for best texture. If you want a dairy-light option, use crumbled queso fresco or omit cotija and add extra lime and cilantro.