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Grilled Mexican Zucchini

Mexican grilled zucchini gets smoky chili-lime flavor with crisp char marks from quick grilling, then finishes with salty cotija and fresh cilantro. This Mexican zucchini recipe is an easy Tex-Mex grilled vegetable side that’s bright, spicy, and juicy.
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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: 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 Juice of 1 lime.
  • 1 tsp lime zest Use 1 teaspoon lime zest.
  • 1.5 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 0.25 cup cotija cheese Crumbled (about 1/3 cup).
  • 2 tbsp fresh cilantro Chopped (about 2 tablespoons).
  • 1 lime wedges For serving.
  • 1 hot sauce For serving.

Equipment

  • 1 cast iron skillet

Method
 

Make the chili lime rub
  1. In a bowl, mix olive oil, lime juice, lime zest, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until the paste looks evenly combined.
Grill the zucchini
  1. Brush zucchini generously with the chili lime marinade on all sides so every surface is coated.
  2. Preheat the grill to medium-high and oil the grates lightly to reduce sticking.
  3. Grill zucchini 3–4 minutes per side until char marks form and zucchini is tender, with the spices charring 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 lightly on the surface.
  3. Scatter fresh cilantro over the top, squeeze lime wedges over everything, and serve with hot sauce.

Notes

For the best char and texture, don’t overcrowd the grill—work in batches if needed so the heat stays consistent. Store leftovers in an airtight container in the fridge for up to 3 days; reheat briefly on a hot grill or in a skillet for a minute to perk up the char. Freezing isn’t recommended because zucchini gets watery. For a dairy-light option, use feta instead of cotija for a similar salty finish.