Mexican Zucchini with Queso Fresco

The cooked vegetable mixture transferred to a white serving bowl, now topped with chunks of queso Fresco and featuring caramelized, tender vegetables including zucchini, cherry tomatoes, and onions.

A simple and flavorful sautéed zucchini side dish made with Tajín, red onion, grape tomatoes, and crumbled queso fresco. Perfect with tacos or grilled meats.

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Prep Time 5

Cook Time 5

Total Time 10

Course Quick and Easy, Side Dish

Cuisine American, Mexican

Servings 2 servings

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.

Keyword Mexican Zucchini