Once you try this dish, you’ll understand why this easy Mexican Zucchini recipe is one of the best ways to serve zucchini!
This Mexican Zucchini Recipe is the perfect side dish. It’s the perfect combination of sweet, savory, and spicy all at once.
This Mexican inspired roasted zucchini is incredibly easy to make and full of flavor.
And it’s a healthy, low carb side dish that is a great alternative to Spanish rice, refried beans or black beans.
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Zucchini is delicious on its own. But roast it and sprinkle on some queso fresco or Cotija cheese for the ultimate low-carb side dish.
Inspired by my Mexican street corn recipe I added crumble cotija cheese on top of this roasted zucchini. Cotija cheese has a bit of smoky flavor and tastes great on salads, tacos, veggies or even snack on it while waiting for cooking.
Adding this crumbly Mexican cheese is what I enjoy the most about this easy side dish.
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Mexican Zucchini Recipe
Salt & Pepper
Queso Fresco or Cotija Cheese
How to make Mexican Roasted Zucchini
Dice zucchini into quarter-size cubes.
In a medium-sized bowl, stir in the diced zucchini, olive oil, and spices together until well mixed.
Place the mixture into the air fryer and roast on 400 for 10-12 minutes or until zucchini is browned.
Once cooked, place on a platter and sprinkle with Cotija Cheese or queso fresco and chopped fresh cilantro.
This is the cast iron skillet I used to create this recipe! If you don’t have one, go buy one now. They last forever and I swear everything tastes better when it comes from a cast iron skillet!
Can this veggie recipe be made in the oven?
Absolutely! I prefer the air fryer because it’s quicker and I like the fact that I don’t have to turn on the oven. Which can be miserable with the Texas heat in the summer.
But if you don’t have an air fryer, you can cook this recipe in the oven. You follow the same instructions and bake on 400 for about 15-20 minutes. Be sure to place the zucchini in a single layer on the baking sheet.
This Mexican Roasted Zucchini beats any Spanish rice side dish. It’s bursting with flavor and has a bit of spice that I’m always looking for.
Have a picky eater? I’ve found that adding cheese to anything and even the pickiest eater will try it.
Zucchini is delicious on its own. But roast it and sprinkle on some queso fresco and BAM. It takes zucchini to a whole other level. This cheese is life-changing and you’ll be wanting to add it to all your dishes.
It tastes great on salads, tacos, veggies or even snack on it while waiting for cooking. I know I can’t help myself.
How to store Mexican Zucchini
Place the leftovers in an airtight container and place in the refrigerator for up to 5 days.
To freeze the leftovers, place the zucchini in an freezer safe bag and place in the freezer for up to two months.
To reheat the dish, place the zucchini in a large skillet and cook over medium low heat until warm. Or place in the air fryer for 2-3 minutes.
Wanting more flavor or additional veggies in this side dish? You can also add in a red bell pepper, poblano peppers, sweet corn, taco seasoning, red onion and hatch green chile when roasting the zucchini.
This Mexican Zucchini Recipe is the perfect side dish for Taco Tuesday or when you need a simple and delicious side dish that can be made in under 20 minutes.
Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 20mgSodium: 312mgCarbohydrates: 6gFiber: 2gSugar: 4gProtein: 7g
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