Sometimes the simplest side dishes are the ones you end up making on repeat, and this Mexican-style zucchini is one of those for me. It's quick, colorful, and made with just a handful of ingredients I almost always have on hand: zucchini, red onion, garlic, grape tomatoes, Tajín, and a little queso fresco to finish it off.
It comes together in one pan and takes about 15 minutes start to finish, which makes it perfect for RV cooking or busy weeknights when you just need something fresh and easy on the table fast. We've had it alongside tacos, grilled chicken, and even with eggs for breakfast. It's versatile, light, and a great way to use up those summer zucchinis that always seem to multiply.
Why You'll Love This Recipe
- Fast and fresh - Ready in about 15 minutes with minimal prep.
- Flavorful and light - Tajín gives it a citrusy, mildly spicy kick, while the queso fresco adds creaminess and a little salt.
- One pan wonder - Everything cooks in a single skillet. Easy cleanup!
- Great for two - Makes just the right amount for a side dish without a bunch of leftovers.
- Easy to customize - Want more heat? Add a pinch of cayenne. No queso fresco? Try crumbled cotija or even feta.
Let's Gather Up the Ingredients
- Zucchini - Look for small, firm ones. You want them tender, not mushy.
- Red onion - Adds sweetness and color.
- Garlic - Just one clove gives plenty of flavor.
- Grape tomatoes - These break down slightly as they cook, adding juiciness.
- Tajín - The key seasoning here. It brings chili, lime, and salt in one easy shake.
- Queso fresco - Crumbly, mild, and just a little tangy. Finish the dish with a sprinkle.
- Olive oil - For sautéing everything together.
How to make Mexican Zucchini with Queso Fresco
Start by cutting your zucchini into chunks or half-moons and halving your grape tomatoes. Dice the red onion and thinly slice the garlic.
Heat a skillet with a little olive oil and sauté the onion until it starts to soften-just a couple of minutes. Add the garlic and give it a quick stir (don't let it burn!).
Then toss in the zucchini and tomatoes and season with the Tajín and salt. Cook until the zucchini is just tender and the tomatoes are soft and juicy-about 5 to 6 minutes.
Remove from heat and top with crumbled queso fresco. Serve warm.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely. Or use a mix of both if you've got them on hand.
What if I don't have Tajín?
You can substitute chili powder, lime zest, and a pinch of salt-but if you haven't tried Tajín, it's worth picking up. It's great on fruit, avocado, eggs, popcorn... everything.
How long will it keep?
It's best served fresh, but leftovers can be stored in the fridge for up to two days and reheated in a skillet or microwave.
Serving Suggestions
This is a go-to side for tacos, enchiladas, or grilled meats. Here are a few ways we like to serve it:
- Alongside grilled steak or chicken
- With a fried egg on top for breakfast or brunch
- Over rice with a squeeze of lime for a light lunch
Cooking for two
For years, I was used to cooking for a full table-two growing boys with big appetites, plus my husband and me. Now that we're empty nesters, I've had to rethink the way I cook.
Scaling down recipes isn't always as simple as cutting everything in half, and when we're traveling, our RV fridge just isn't big enough to hold a bunch of leftovers. At the same time, I don't want to give up the meals we've always loved.
That's why I have started to write my recipes both ways-one for a family-sized portion and one designed just for two. Whether you're still cooking for a crowd or figuring out how to make your favorite dishes work in a smaller household, I want my recipes to be flexible and practical for wherever you are in life.
This recipe, however, is super flexible. Just double or triple the ingredients if you're cooking for a crowd.
Final Thoughts
This is one of those easy recipes that really delivers on flavor. If you're swimming in zucchini this summer-or just looking for something quick and veggie-forward to go with taco night-this is a great one to try.
DID YOU MAKE THIS RECIPE?
I'd love to know how it turned out! Leave a review or snap a quick photo and tag me on Facebook.
Every time you share one of my recipes, it helps me grow this blog-and I'm so grateful for your support.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
This post may contain affiliate links. Read my full disclosure policy.
Learn how to get Amazon deliveries straight to your RV.
Mexican Zucchini with Queso Fresco
Ingredients
- 2 small zucchini cubed or sliced into half-moons
- ¼ red onion diced
- 1 clove garlic thinly sliced
- ½ cup grape tomatoes halved
- 1½ teaspoon Tajín
- 3 tablespoons crumbled queso fresco
- 1 tablespoon olive oil
Instructions
- Sauté the veggies: Heat olive oil in a skillet over medium-high heat. Add the red onion and cook for 2-3 minutes, just until it starts to soften. Stir in the garlic and cook for another 30 seconds.
- Add zucchini and tomatoes: Toss in the sliced zucchini and halved grape tomatoes. Sprinkle with Tajín and salt, stir to coat. Cook for 5-6 minutes, stirring occasionally, until the zucchini is tender but still has a bit of bite and the tomatoes are just starting to break down.
- Finish with queso fresco: Remove from heat and top with crumbled queso fresco. Serve warm.
If you are into connecting with people through food and are inspired by new places and experiences, subscribe to my newsletter, Detour Ahead!
Simple recipes, small adventures, and stories from the road.
Leave a Reply