Mexican Zucchini and Squash
Mexican Squash and Zucchini is the real MVP of side dishes. It is SO GOOD!
This Mexican Zucchini and Squash is the side dish that wins every dinner. Diced summer squash and zucchini roasted in a smoky-spicy seasoning blend (chili powder, smoked paprika, onion and garlic powder), then finished with crumbled queso fresco, a squeeze of fresh lime, and chopped cilantro. It is the kind of vegetable side that makes everyone come back for seconds, including the kids who normally avoid green food.
I make this constantly all summer long when zucchini and squash are abundant. The high-heat roasting at 425 caramelizes the edges of the vegetables and concentrates their flavor while keeping the centers tender. The seasoning blend is genuinely magical because chili powder and smoked paprika together give you that Mexican-restaurant-side-dish flavor without any complicated steps. Just toss with oil and seasonings, roast, and finish with the cheese, lime, and cilantro.
The queso fresco at the end is what takes this from good to incredible. Salty, slightly tangy crumbled fresh cheese melts ever so slightly on the warm vegetables and adds the perfect contrast to the smoky spices. The fresh lime juice cuts through the richness and brightens everything up. Cilantro adds that fresh herby finish that makes it taste authentic.
Serve this alongside tacos, fajitas, enchiladas, or any Mexican-inspired main. It is also great as a side to grilled chicken, steak, or pork. Make a double batch in summer and you have an incredible side that travels well to potlucks and barbecues. Let's make it.
📝 Ingredients
- • 3 squash, diced
- • 3 zucchini, diced
- • 4 TBSP extra-virgin olive oil
- 1 TBSP chili powder
- ½ TBSP smoked paprika
- TBSP onion powder
- 1 TBSP garlic powder
- Salt to taste (don’t skimp!)
- Black pepper to taste
- ½ cup queso fresco, crumbled + more for topping
- Juice of ½ lime
- Fresh cilantro, chopped (to taste)
👩🍳 Directions
- 1
Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- 2
In a large bowl, toss diced squash and zucchini with 4 TBSP olive oil, 1 TBSP chili powder, ½ TBSP smoked paprika, 1 TBSP onion powder, and 1 TBSP garlic powder until evenly coated.
- 3
Spread on baking sheet, season generously with salt and pepper, and roast for 25 minutes, or until golden and tender.
- 4
Transfer to a serving bowl, drizzle with juice of ½ lime, and top with ½ cup crumbled queso fresco and chopped cilantro. Add extra cheese if you’re feelin’ it. 😉
Ingredient Notes & Substitutions
Yellow squash: 3 medium squash, diced into 1/2-inch cubes.
Zucchini: 3 medium zucchini, diced into 1/2-inch cubes.
Extra virgin olive oil: 4 tablespoons. Generous amount for the right caramelization.
Chili powder: 1 tablespoon. Provides smoky warm depth, not real heat.
Smoked paprika: Half a tablespoon. Pairs with the chili powder for that classic Mexican smoky flavor.
Onion powder: 1 tablespoon.
Garlic powder: 1 tablespoon.
Salt and pepper: Generous amounts. Do not skimp on the salt.
Queso fresco: Half a cup crumbled, plus more for topping. Cotija or feta also work.
Lime: Juice of half a lime, squeezed over the warm vegetables.
Fresh cilantro: Chopped, to taste. Adds the fresh finish.
How to Store, Reheat & Freeze
Store leftover roasted vegetables in an airtight container in the fridge for up to 3 days. To bring back some of the caramelization, reheat in a 400 oven for 5 to 8 minutes. The microwave works for a quick reheat but you lose the crispy edges.
Freezing is not recommended. Zucchini and squash become mushy when thawed. Best to make fresh and enjoy within 3 days.
What to Serve With Mexican Zucchini and Squash
This is the perfect side dish for any Mexican meal. Pair with tacos, enchiladas, fajitas, taquitos, burritos, or quesadillas. Also great alongside grilled chicken, carne asada, pork carnitas, or shrimp. For a vegetarian meal, serve over rice with black beans and avocado. For drinks, a margarita, Mexican lager, or sparkling water with lime all pair beautifully. Add tortilla chips with salsa as a starter for the full Tex-Mex spread.
💡 Tips for Success
- Dice the zucchini and squash about the same size (1/2 inch cubes). Same size means even roasting and bite-sized perfection.
- Use 4 tablespoons of olive oil. It feels like a lot, but the vegetables soak it up and that is what gives you the caramelization. Less oil equals dry pale vegetables.
- Spread the vegetables in a single layer on the sheet pan. Crowded vegetables steam instead of roast. Use a large sheet pan or two pans.
- Season generously with salt and pepper. Holley's note says 'do not skimp' on the salt. Trust this. The seasoning blend brings flavor, the salt brings out that flavor.
- Roast at 425 for the high heat that creates caramelization. Lower heat just dries the vegetables out.
- Do not flip during cooking. Just let the vegetables roast undisturbed for 25 minutes. The bottom develops a beautiful golden crust.
- Toss everything with the lime juice while still warm. The lime brightens up the spices and ties everything together.
- Crumble the queso fresco on at the end, not before roasting. Cold cheese on hot vegetables melts slightly and creates the perfect creamy-salty contrast.
❓ Frequently Asked Questions
Can I use just zucchini or just squash?
Yes. The mix is pretty for color contrast but using all of one works fine. About 6 medium total is the right amount.
What is queso fresco?
A fresh Mexican cheese with a mild, slightly tangy flavor and a crumbly texture. Find it in the cheese section of most grocery stores or in the Mexican foods aisle. Cotija is a similar saltier substitute. Feta also works.
Can I make this less spicy?
The chili powder gives a gentle warmth, not real heat. For milder, reduce to half a tablespoon. For spicier, add half a teaspoon of cayenne or a chopped jalapeno.
Can I grill this instead of roasting?
Yes. Cube the vegetables, toss with oil and seasonings, and grill in a vegetable grilling basket over medium-high for about 15 minutes, tossing occasionally.
Can I add other vegetables?
Sure. Bell peppers, red onion wedges, corn kernels, or halved cherry tomatoes all work great roasted alongside the zucchini and squash. Add similar-sized pieces for even cooking.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a 400 oven for 5 to 8 minutes to bring back some caramelization, or microwave for 1 to 2 minutes.
Can I freeze it?
Not recommended. The texture of zucchini and squash gets mushy after thawing. Make fresh and enjoy within 3 days.
Made this recipe?
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