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Grilled Mexican Zucchini

Mexican grilled zucchini with smoky chili lime rub and deep, defined char marks, finished with salty cotija and fresh lime. This easy Mexican side is quick to grill—tender zucchini with spices that char slightly for extra flavor.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Medium, halved lengthwise or sliced into thick planks.
Chili Lime Marinade
  • 3 tbsp olive oil
  • 1 lime Juice 1 lime; also use zest from the same lime.
  • 1 tsp lime zest Zest 1 lime (separate from juice).
  • 1.5 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Finish and Serve
  • 0.33 cup cotija cheese Crumbled.
  • 2 tbsp fresh cilantro Chopped.
  • 1 lime wedges For serving.
  • 1 hot sauce For serving.

Equipment

  • 1 sheet pan

Method
 

Make the chili lime marinade
  1. Mix olive oil, lime juice, lime zest, chili powder, smoked paprika, cumin, and garlic powder with salt and black pepper to taste until evenly combined.
Coat the zucchini
  1. Brush zucchini generously with the chili lime marinade on all sides so every surface is coated.
Grill
  1. Preheat grill to medium-high and oil the grates to prevent sticking.
  2. Grill zucchini 3–4 minutes per side, until char marks form and zucchini is tender; let the spices char slightly for extra flavor.
Finish and serve
  1. Arrange grilled zucchini on a serving plate.
  2. Immediately crumble cotija cheese over the hot zucchini so it melts lightly at the edges.
  3. Scatter chopped cilantro over the zucchini, squeeze lime wedges over everything, and serve with hot sauce.

Notes

For best char, pat zucchini dry after halving and don’t overcrowd the grill. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat briefly on a hot grill pan or in a skillet to re-warm. Freezing is not recommended because zucchini softens. For a dairy-light option, use feta in place of cotija (expect a saltier flavor).