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Grilled Mexican Zucchini

Mexican grilled zucchini gets smoky from a chili lime rub and lands with deep, defined char marks. Finished with cotija cheese, cilantro, and a fresh lime squeeze for a zesty Tex-Mex grilled vegetable side.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican-American
Calories: 155
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini Halved lengthwise or cut into thick planks.
Chili Lime Marinade
  • 3 tbsp olive oil
  • 1 lime Use juice and zest (lime zest = 1 tsp).
  • 1.5 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp salt To taste.
  • 0.125 tsp black pepper To taste.
  • 0.33 cup cotija cheese Crumbled.
  • 2 tbsp fresh cilantro Chopped.
  • 1 lime wedges For serving.
  • 1 hot sauce For serving.

Equipment

  • 1 cast iron skillet

Method
 

Make and season
  1. Mix olive oil, lime juice, lime zest, chili powder, smoked paprika, cumin, and garlic powder until smooth.
  2. Season the marinade with salt and black pepper to taste, then stir again to combine.
  3. Brush zucchini generously with the chili lime marinade on all sides.
Grill and finish
  1. Preheat the grill to medium-high and oil the grates.
  2. Grill zucchini 3–4 minutes per side, until char marks form and the zucchini is tender; the spices should char slightly for extra flavor.
  3. Arrange grilled zucchini on a serving plate.
  4. Immediately crumble cotija cheese over the hot zucchini.
  5. Scatter fresh cilantro, squeeze lime wedges over everything, and serve with hot sauce.

Notes

Pro tip: cut zucchini into thick planks so it stays tender through quick grilling and holds char marks. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a skillet to avoid mushiness—freeze is not recommended. For a dairy-lite option, use crumbled feta or omit cotija for a cotija-free version while keeping the chili-lime flavor.