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Skillet Mexican Zucchini

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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!

This zucchini is incredibly delicious with a little bit of a Mexican kick from the jalapeno then topped with melted queso blanco. It's also easy and quick, a must try!
Mexican Zucchini

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

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Skillet Mexican Zucchini

4.96 from 25 votes
Skillet Mexican Zucchini is incredibly delicious with a little bit of a kick from the jalapeño topped with melted queso blanco.
Course: Side Dish
Cuisine: Mexican
Mexican zucchini in a black cast iron skillet with a wooden spoon.
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Yield: 4 Servings
Serving Size: 1 /4th of the recipe


  • 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:

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Serving: 1 /4th of the recipe, Calories: 102 kcal, Carbohydrates: 8 g, Protein: 5 g, Fat: 6 g, Cholesterol: 17 mg, Sodium: 211 mg, Fiber: 2 g, Sugar: 3 g



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140 comments on “Skillet Mexican Zucchini”

  1. 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! 

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    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!

  3. 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!

  4. 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…

  5. Very tasty and fresh!! Finally a veggie side to go with Mexican food instead of starchy beans and rice!!

  6. 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! 

  7. 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!

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    Lauralea Moline

    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!

  9. 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!

  10. 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.

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    Muttley Macclad

    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.

  12. 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.

  13. 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.