Get ready to elevate your cooking game with these 20 mouthwatering Mexican zucchini recipes! Zucchini, a staple vegetable in many Mexican dishes, is the star of the show in this collection of creative and delicious recipes. From classic comfort foods like stuffed zucchini boats and quesadillas, to spicy enchiladas and fajitas, there’s something for everyone.
In this article, we’ll take you on a culinary journey through Mexico’s rich flavors and traditions, with a twist: all 20 recipes feature the humble zucchini as the main attraction. Whether you’re looking for a quick and easy weeknight dinner or a show-stopping dish for your next fiesta, these recipes are sure to inspire.
So sit back, relax, and get ready to indulge in the vibrant flavors of Mexico with these 20 flavorful zucchini recipes!
Cheesy Mexican Stuffed Zucchini Boats
A flavorful twist on traditional stuffed zucchini boats, this recipe combines the freshness of zucchini with the richness of cheese and spices.
Ingredients:
– 4 medium zucchinis
– 1 cup shredded Monterey Jack cheese
– 1/2 cup cooked rice
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional toppings: diced tomatoes, sour cream, salsa
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a bowl, mix together cheese, rice, cilantro, olive oil, cumin, salt, and pepper.
4. Stuff each zucchini boat with the cheese mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Spicy Zucchini and Corn Enchiladas
This recipe combines the flavors of summer with the comfort of a warm casserole. Sweet corn and zucchini team up with spicy peppers to create a deliciously unique enchilada filling.
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup frozen corn kernels, thawed
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped red bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 can (14.5 oz) diced tomatoes with green chilies
– Shredded cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add zucchini and cook until tender, about 3-4 minutes. Add corn, cilantro, bell pepper, and jalapeño; cook 2 more minutes.
3. Stir in cumin and smoked paprika. Season with salt and pepper to taste.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble enchiladas by filling tortillas with the zucchini-corn mixture, then placing in a baking dish. Top with diced tomatoes and green chilies.
6. Bake for 20-25 minutes or until cheese is melted and bubbly (if using).
Zucchini and Black Bean Tacos
This recipe combines the natural sweetness of zucchini with the savory flavor of black beans, all wrapped up in a crispy taco shell. Perfect for a quick weeknight dinner or a nutritious lunch option.
Ingredients:
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 6 taco shells
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add olive oil, onion, and garlic; cook until onion is translucent (3-4 minutes).
3. Add zucchini and cook until tender (5-6 minutes).
4. Stir in black beans, cumin, chili powder, salt, and pepper.
5. Warm taco shells according to package instructions.
6. Assemble tacos by spooning the zucchini-black bean mixture into the shells and adding desired toppings.
Cook Time: 15-20 minutes
Mexican Zucchini Soup with Lime
Brighten up a chilly day with this vibrant and flavorful soup, inspired by the bold flavors of Mexico. This refreshing zucchini soup gets a tangy twist from a squeeze of fresh lime juice.
Ingredients:
– 2 medium zucchinis, diced
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper, to taste
– Freshly squeezed lime juice, for serving
– Chopped cilantro, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add zucchini, cumin, and paprika (if using); cook, stirring occasionally, for 5 minutes.
4. Pour in broth and bring to a boil.
5. Reduce heat; simmer, covered, until zucchini is tender, about 15 minutes.
6. Use an immersion blender or transfer soup to a blender; puree until smooth.
7. If desired, stir in heavy cream or half-and-half for added richness.
8. Season with salt and pepper to taste.
9. Serve warm, with a squeeze of lime juice and garnish with cilantro (if using).
Cooking Time: 20-25 minutes
Grilled Zucchini Fajitas
Get ready to spice up your mealtime with this quick and easy recipe for Grilled Zucchini Fajitas. By substituting traditional bell peppers with zucchini, you’ll add a burst of freshness and flavor to every bite.
Ingredients:
– 1 large zucchini, sliced into 1/4-inch thick strips
– 1/2 cup sliced red onion
– 1 jalapeño pepper, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon lime juice
– Salt and pepper to taste
– 8 small flour tortillas
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, lime juice, salt, and pepper.
3. Add zucchini, onion, jalapeño, and garlic to the bowl; toss to coat.
4. Grill vegetables for 3-4 minutes per side, until tender and slightly charred.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble fajitas by placing grilled vegetables onto tortillas and adding desired toppings.
Cooking Time: 15-20 minutes
Zucchini and Chorizo Quesadillas
A twist on traditional quesadillas, this recipe combines the flavors of chorizo sausage, sautéed zucchini, and melted cheese for a deliciously spicy treat.
Ingredients:
– 4 large tortillas
– 1 medium zucchini, sliced
– 2 tablespoons olive oil
– 2 chorizo sausages, casings removed
– 1/2 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Optional toppings: sour cream, salsa, avocado
Instructions:
1. Heat one tablespoon of olive oil in a large skillet over medium-high heat.
2. Add the sliced zucchini and cook until tender, about 3-4 minutes.
3. Add the chorizo sausage and cook, breaking apart with a spoon, until browned, about 5 minutes.
4. In a separate pan or griddle, warm one tortilla over medium heat for about 30 seconds on each side.
5. Place one-quarter of the zucchini and chorizo mixture onto half of the tortilla, followed by one-quarter of the shredded cheese.
6. Fold the tortilla in half to enclose the filling.
7. Cook for an additional 2-3 minutes or until the cheese is melted and the tortilla is crispy.
8. Repeat with remaining ingredients.
Cooking Time: 15-20 minutes
Mexican Zucchini and Rice Casserole
A flavorful and nutritious casserole that combines the best of Mexican cuisine with the comfort of a classic rice dish. This recipe is perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 1 medium zucchini, diced
– 2 cups cooked white rice
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes with green chilies
– 1 tablespoon olive oil
– 1 small onion, chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese (divided)
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 350°F.
2. Cook rice according to package instructions.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
4. Add zucchini, cumin, salt, and pepper. Cook until zucchini is tender, about 5 minutes.
5. Stir in black beans, diced tomatoes with green chilies, and cooked rice. Combine well.
6. Transfer mixture to a 9×13-inch baking dish. Top with half of the cheese.
7. Bake for 25-30 minutes or until hot and bubbly. Sprinkle with remaining cheese and bake for an additional 5-10 minutes.
8. Garnish with cilantro, if desired.
Cooking Time: 35-40 minutes
Zucchini and Avocado Salsa Verde
This vibrant and flavorful salsa combines the creaminess of avocado with the slight bitterness of zucchini, creating a perfect blend for topping tacos, grilled meats, or veggies.
Ingredients:
– 2 medium zucchinis
– 1 ripe avocado, diced
– 1/4 cup fresh cilantro leaves
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– Salt, to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush zucchinis with a little oil and cook for 3-4 minutes per side, until slightly charred. Let cool.
3. In a blender or food processor, combine cooked zucchini, avocado, cilantro, garlic, jalapeño, lime juice, and salt.
4. Blend until smooth, adjusting seasoning as needed.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes
Mexican Zucchini Cornbread
This moist and flavorful cornbread gets a boost from the addition of zucchini, corn kernels, and a sprinkle of cumin. Perfect for accompanying your favorite Mexican dishes or as a side to soups and stews.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup grated zucchini
– 1/2 cup corn kernels (fresh or frozen, thawed)
– 1 egg
– 1 tablespoon chopped fresh cilantro (optional)
– 1/2 teaspoon ground cumin
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, sugar, and baking powder.
3. Add melted butter, zucchini, corn kernels, egg, cilantro (if using), and cumin. Stir until just combined.
4. Pour batter into prepared baking dish and smooth top.
5. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cooking Time: 30-35 minutes
Zucchini and Poblano Pepper Stir-Fry
This recipe brings together the sweetness of zucchini and the smokiness of poblanos, creating a flavorful and nutritious stir-fry. Perfect for a quick and easy dinner or as a side dish.
Ingredients:
– 1 medium zucchini, sliced
– 2 medium poblanos, seeded and sliced
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the sliced poblanos and cook until they start to soften, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the zucchini slices and cook until tender, about 4-5 minutes.
5. Season with soy sauce, salt, and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15-20 minutes
Zucchini and Beef Mexican Lasagna
This lasagna combines the flavors of Mexico with the comfort of Italy, featuring tender beef, zucchini, and cheese wrapped in tortillas. Perfect for a family dinner or potluck.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 medium zucchini, sliced
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 cup shredded cheese blend (Cheddar and Monterey Jack)
– Optional: sour cream, salsa, cilantro for topping
Instructions:
1. Preheat oven to 350°F.
2. Cook ground beef in a large skillet over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, zucchini, diced tomatoes with green chilies, cumin, and chili powder. Season with salt and pepper. Simmer for 10 minutes.
4. In a separate pan, warm tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble lasagna by spreading meat mixture in the bottom of a 9×13-inch baking dish, followed by a layer of tortillas, then shredded cheese. Repeat until all ingredients are used, ending with a layer of cheese on top.
6. Bake for 30-35 minutes or until cheese is melted and bubbly.
Zucchini and Cheese Stuffed Peppers
These colorful peppers are filled with a savory mixture of sautéed zucchini, melted cheese, and aromatic spices, making for a delicious and nutritious meal.
Ingredients:
– 4 large bell peppers, any color
– 1 medium zucchini, finely chopped
– 1/2 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
4. Add zucchini and cook until tender, about 5 minutes.
5. Stir in cheese and season with salt and pepper.
6. Stuff each pepper with the zucchini mixture and top with additional cheese if desired.
7. Place peppers on a baking sheet and bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Mexican Zucchini and Tomato Salad
Add a burst of flavor to your meals with this vibrant Mexican-inspired salad, featuring zucchini, tomatoes, onions, and a hint of cumin.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1 small onion, thinly sliced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large bowl, combine zucchini slices, diced tomatoes, and thinly sliced onion.
2. Drizzle the olive oil over the mixture, sprinkling with cumin.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves, if desired.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Zucchini and Chicken Tinga Tacos
This recipe combines the flavors of Mexico with the freshness of zucchini, all wrapped up in a crispy taco shell. A twist on traditional tinga tacos, this dish is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb boneless chicken breast, cooked and shredded
– 2 medium zucchinis, diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 taco shells
– Optional toppings: avocado, sour cream, shredded cheese, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cooked chicken, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine.
5. Add the diced zucchini to the skillet and cook until tender, about 5 minutes.
6. Warm the taco shells according to package instructions.
7. Assemble the tacos by spooning the zucchini-chicken mixture into the shells and topping with desired toppings.
Cook Time: 20-25 minutes
Zucchini and Pinto Bean Burritos
These burritos are a delicious and nutritious twist on traditional Mexican cuisine, packed with sautéed zucchini, creamy pinto beans, and savory spices.
Ingredients:
– 1 medium zucchini, diced
– 1 can pinto beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 whole wheat tortillas
– Shredded cheese (optional)
– Salsa, sour cream, and avocado for toppings (optional)
Instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add zucchini; cook until tender, about 5 minutes.
4. Stir in cumin and chili powder. Cook for 1 minute.
5. Add pinto beans; stir to combine. Season with salt and pepper to taste.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble burritos by filling each with zucchini and bean mixture, and topping with cheese (if using).
8. Serve with salsa, sour cream, and avocado (if desired).
Cooking Time: 15-20 minutes
Mexican Zucchini and Egg Breakfast Skillet
Start your day with a flavorful and nutritious breakfast skillet that combines the freshness of zucchini, the creaminess of eggs, and the spices of Mexico. This recipe is perfect for a quick and easy morning meal.
Ingredients:
– 1 medium zucchini, diced
– 6 eggs
– 1/2 cup diced onion
– 1 jalapeño pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, sour cream, or salsa for topping
Instructions:
1. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the diced zucchini and jalapeño pepper; cook until the vegetables are tender, about 5 minutes.
4. Crack the eggs into a bowl and whisk them together. Pour the eggs over the vegetables in the skillet.
5. Cook until the eggs are almost set, then stir to break up any large egg curds.
6. Season with cumin, salt, and pepper to taste.
7. Serve hot, topped with your choice of cheese, sour cream, or salsa.
Cooking Time: 15-20 minutes
Zucchini and Jalapeño Corn Fritters
These crispy fritters are a perfect blend of sweet corn, savory zucchini, and spicy jalapeño. Serve them as an appetizer or side dish to add some excitement to your summer gatherings.
Ingredients:
– 1 medium zucchini, grated
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup buttermilk
– Vegetable oil for frying
– 2-3 jalapeño peppers, seeded and finely chopped
Instructions:
1. In a bowl, combine zucchini, corn kernels, flour, cornmeal, paprika, cayenne pepper (if using), salt, and black pepper.
2. Add buttermilk and mix until just combined.
3. Fold in chopped jalapeños.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a spoon, drop small amounts of the mixture into the oil.
6. Fry for 2-3 minutes on each side or until golden brown and crispy.
7. Drain on paper towels and serve warm.
Cooking Time: 8-10 minutes
Zucchini and Cilantro Lime Rice
A flavorful twist on traditional rice, this recipe combines the brightness of lime with the crunch of zucchini and the freshness of cilantro.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 medium zucchini, diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Rinse the rice in a fine mesh strainer and drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed.
3. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook for 3-4 minutes or until tender.
4. Stir in the chopped cilantro and lime juice. Cook for an additional minute to combine.
5. Fluff the cooked rice with a fork and stir in the zucchini mixture. Season with salt to taste.
6. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 25-30 minutes
Mexican Zucchini and Shrimp Ceviche
A refreshing twist on traditional ceviche, this recipe combines succulent shrimp with crunchy zucchini and a hint of Mexican flavors. Perfect for a light and flavorful appetizer or snack.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis, diced
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. In a large bowl, combine shrimp, zucchini, lime juice, cilantro, and jalapeño.
2. Stir gently to combine, being careful not to break up the shrimp.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, stir in olive oil and season with salt to taste.
Cooking Time: 30 minutes (plus marinating time)
Zucchini and Sweet Potato Hash
This recipe combines the natural sweetness of sweet potatoes with the tender flavor of zucchinis, creating a delicious and nutritious hash perfect for breakfast or brunch.
Ingredients:
– 2 large sweet potatoes, peeled and diced into 1-inch cubes
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh herbs (such as parsley or cilantro) for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1/2 teaspoon salt and 1/4 teaspoon black pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, heat the olive oil over medium-high heat. Add zucchini slices and cook for 3-4 minutes per side, or until tender and lightly browned.
4. Once sweet potatoes are done, add them to the skillet with the zucchini. Toss to combine and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Summary
Get ready to spice up your meal routine with these 20 flavorful Mexican zucchini recipes! From classic dishes like cheesy stuffed zucchini boats and grilled fajitas, to innovative twists like zucchini and black bean tacos and shrimp ceviche, there’s something for every taste. Whether you’re in the mood for a hearty casserole or a light and refreshing salad, these recipes are sure to bring the bold flavors of Mexico to your table. Try out one (or two, or three…) today and discover the delicious possibilities of zucchini in Mexican cuisine!
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