Grilled Zucchini with Cotija Cheese and Pequin Chile Recipe

By Seattle Mag July 8, 2013


This article originally appeared in the August 2013 issue of Seattle magazine.

Serves 4

2 medium-size zucchini (about 1 pound)

1 teaspoon ground pequin chile, available at Mexican grocery stores or specialty spice merchants

1 tablespoon chopped cilantro

2-ounce piece Cotija cheese, grated finely

Juice of half a lime

1 tablespoon quality olive oil

2 tablespoons Mexican crema or sour cream

Kosher salt
Fresh ground pepper

Preheat a gas or charcoal grill to medium-high heat.

Cut zucchini into half-inch thick coins.

In a bowl, toss the cut zucchini with olive oil, salt, pepper and half the chile.
Place zucchini on the hot grill grates, cook for 2 minutes, flip and cook for 2 more minutes
Place grilled zucchini back in the bowl, toss with lime juice and more pequin chile. Salt and pepper to taste.
Arrange zucchini on a platter, in a pile. Top with crema, Cotija and chopped cilantro. This also works well with grilled corn on the cob or other grilled squash.

Read more about Cotija cheese here.


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