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Grilled Mexican Zucchini

Mexican grilled zucchini with a smoky chili-lime rub and crisp-tender texture. Char marks are deep and defined, finished with cotija, fresh cilantro, and a squeeze of lime for a bold Tex-Mex 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
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 and zest (use the zest for the marinade and reserve wedges for serving).
  • 1.5 tsp chili powder
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.5 tsp garlic powder
  • 0.25 tsp salt To taste; start small and adjust.
  • 0.25 tsp black pepper To taste; start small and adjust.
Toppings and Serving
  • 0.333 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 brush the chili lime rub
  1. Mix olive oil, lime juice, lime zest, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper in a bowl until well combined. Aim for a thick, evenly speckled rub.
  2. Brush zucchini generously with the chili lime marinade on all sides. Make sure every cut face and edge gets a coating so it chars evenly.
Grill and finish
  1. Preheat the grill to medium-high and lightly oil the grates. The grill should be hot enough that marinade spices start to toast on contact.
  2. Grill zucchini for 3–4 minutes per side until char marks form and the zucchini is tender. Let the spices char slightly for extra flavor.
  3. Arrange the grilled zucchini on a serving plate. Work quickly while it’s hot so the topping melts and clings.
  4. Immediately crumble cotija cheese over the hot zucchini. Sprinkle evenly so every bite gets a salty, creamy layer.
  5. Scatter fresh cilantro, squeeze lime wedges over everything, and serve with hot sauce. Add hot sauce to taste at the table.

Notes

Pro tip: Keep zucchini planks thick (about 1 inch) so they turn tender without drying out during the 3–4 minute per-side cook. Refrigerate leftovers in an airtight container up to 3 days; reheat on a hot grill pan or in a dry skillet for best char revival. Freezing is not recommended because zucchini texture softens. For a dairy-light swap, use crumbled feta or omit cotija and finish with extra lime and a pinch of salt.