Zucchini is one of the most versatile of all vegetables and it is also incredibly easy to grow with many gardens enjoying an abundance each and every year during harvest time. Many varieties of squash are equally simple to grow also in great numbers.

Close relatives of the green zucchini such as the blossoms or flowers of the squash, or flores de clabaza, are used in Mexican cooking to make aromatic dishes including salads, casseroles, and delectable fried creations. Sweet yellow squash, patty pan, crook neck squash, and zucchini can all be made in a variety of ways such as baking, grilling, sauteing, and steaming in addition to eating raw.

Small zucchinis are incredibly delicious and tend to have a less bitter taste than larger varieties so do not hesitate to pick some while they are still a reasonable size. The largest of zucchinis are ideal for stuffing and their tender blossoms are also often dipped in batter and pan fried until crispy and golden brown.

Season slices of zucchini with your favorite blend of Mexican herbs and seasonings before cooking either on the grill alone or on skewers with beef, chicken, lamb, or shrimp. Dip the grilled zucchini in salsas or some yogurt sauce and enjoy along with side dishes like steaming bowls of rice.

Shred zucchini with a food processor or an ordinary cheese grater to make baked goods including breads, brownies, cookies, and muffins. Zucchini can also be frozen for use later, which may come in handy during the winter months when fresh, homegrown vegetables are not available in some areas.

Squash are complemented wonderfully by other vegetables such as onions, peppers, or herbs and seasonings like basil, black pepper, chives, cilantro, dill, garlic, marjoram, and oregano.

Fried Mexican Zucchini Recipe

What You Need


  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 5 cloves garlic, very thinly sliced
  • 4 small zucchini, cut into 1/2 inch cube sized pieces
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • Salt to taste
  • 2 tablespoons flat leaf parsley, chopped


How to Make It

Heat both the unsalted butter and the vegetable oil in a skillet or frying pan that is large enough to cook all of the zucchini pieces in a single layer.

Add the slices of garlic to the pan and cook them over low to medium heat for about 3 minutes or until they begin to turn a light golden brown color. Stir frequently and do not allow the garlic to burn.

Remove the garlic from the pan and set aside.

Increase the heat to medium high and then add in the pieces of zucchini and stir fry for about 8 minutes or until they are tender and golden brown.

After cooking, add in the freshly squeezed lime juice along with the black pepper, oregano, the salt to taste, and the chopped parsley and toss everything well to coat.

Serve the fried Mexican zucchini while still warm.