Skillet Mexican Zucchini is incredibly delicious with a little bit of a kick from the jalapeño topped with melted queso blanco. So easy and quick, a must try!
I can’t get enough of zucchini in the summer, in fact I have an entire section of Zucchini Recipes in my index if you need more ideas.
I’m a bit of a cookbook addict. It’s a problem as I’m running out of room in my home for all my books, but that never stops me from buying new ones. But the biggest problem is that I kinda neglect them. But this weekend I was thumbing through the Aaron Sanchez’s (who is one of the judges on Chopped – one of my favorite shows) cookbook Simple Food, Big Flavor (affil link) who is also one of the judges on Chopped and I came across his Mexican recipe for zucchini.
You MUST try this! I only made a few tweaks using less oil, and and rather than making a cilantro pesto, I added minced cilantro pickled jalapeno for kick. It totally exceeded my expectations.
How To Make Skillet Mexican Zucchini
More Zucchini Recipes
- Santa Fe Stuffed Zucchini Boats
- Veggie Lasagna Stuffed Zucchini
- Chicken Enchilada Stuffed Zucchini
- Turkey Stuffed Zucchini
- Colombian Zucchini Rellenos
Skillet Mexican Zucchini
- 1 garlic clove, finely chopped
- 1 tbsp extra virgin olive oil
- 1 lb zucchini, diced
- 1 large tomato, cored, seeded and diced
- 1 green onion, thinly sliced
- 1 tbsp minced fresh cilantro
- 1 tsp minced pickled jalapeño
- 1/2 cup crumbled queso blanco, or queso fresco, cotija or feta
- fresh lime juice, to taste
- salt, to taste
- freshly ground black pepper, to taste
- Cook the garlic in oil in a large skillet over medium heat 1 minute, stirring until sizzling.
- Add zucchini and cook stirring occasionally, about 3 minutes or until slightly softened.
- Add the tomato and green onion and cook about 3 minutes.
- Remove skillet from heat and add cilantro, jalapeño and lime juice.
- Season with salt and pepper to taste and top with queso blanco. Serve hot.
Last Step:Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
140 comments on “Skillet Mexican Zucchini”
So this was yummy. I used parsley instead of cilantro and Queso fresco for the cheese. Might switch the cheese up just for fun next time but this was easy and tasted so good!
Yum. So tasty. Delish! Just a few words to describe thos recipe. Served it with grilled corn and grilled pork chops. Has a kick but just flavorful and not hot. Iadded a few shakes of chili powder. I could turn it into a veggie main if I put it over rice. Easy to prepare. Big flavor!
Deee-licious! I doubled up on the garlic, added a yellow squash, an ear of corn and a can of black beans. Added more tomato and extra cilantro and scallion as some taco seasoning. This is a great adaptable recipe, thanks!
This was amazing! I made it for a family dinner to be “my side” with the meal for my keto diet. And my family all ended up demolishing it too. I was scraping the few bits left from the pan for me 😂
I used feta since I couldn’t find cotija. I think I’m going to make it again tomorrow…
Very tasty and fresh!! Finally a veggie side to go with Mexican food instead of starchy beans and rice!!
As usual skinny taste is not fail to deliver! This recipe is outstanding just a few simple things turns a zucchini into something absolutely delicious!
Absolutely delicious! So healthy and tasty!
Loved this! I didn’t want to buy pickled jalapeños just for this recipe, so I subbed a can of Ro-tel for the tomato and jalapeño – it worked great! Added the perfect amount of heat. This will now be my go-to recipe when I need a healthy side dish for Mexican food!
LOVED THIS!!! Will make it again and again! Side note: I did not have fresh tomatoes, so drained some fire roasted diced tomatoes. Worked great!
Great vegetarian recipe. I love how simple it is to make to make recipe! If I don’t have enough zucchini in the fridge, I’ll throw in some yellow summer squash as well. I usually have one or the other or a little of each. We use the skillet zucchini as a topper and/or side to the Mexican Pinto beans with Queso (made in the pressure cooker.) Yum!
I make this quite a bit. I love it and so does my husband. VERY GOOD!
Made this as a side to your Quick Garlic Lime Marinated Pork Chops, and did add some corn as others suggested. It was great to try a new flavor profile for the zucchini – so easy and tasty! This was the perfect combination overall for a quick, satisfying, summer meal.
I just finished making this. I was a bit heavy on the green onion, celantro and jalapeno but that ended up being FANTASTIC. what an easy to make dish and tasty tasty tasty.
I have made this twice – it is so flavorful, easy and quick to make. Followed the recipe, the first time, added a bit more jalapeno second time. Both times used cherry tomatoes halved because that is what we had on hand.
Yumo! Used parsley instead of cilantro and added a little more garlic. Thanks Gina.
Absolutely delicious! My husband is not a huge zucchini fan and he was impressed with the presentation (wow, this looks good) as well as the flavor. I used fresh jalapeno as that is what I had in the frig.