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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! 

  2. Avatar photo

    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!