I wanted to make a nice veggie to go with the Cilantro-Lime Chicken with Avocado Salsa and the Southwestern Rice Pilaf. After looking through the refrigerator I found some zucchini that needed to be used up. I seasoned the zucchini with some lime juice, olive oil, and sea salt and freshly cracked pepper, to taste then grilled it up in my grill pan until tender. I served this grilled zucchini topped with lime zest and cotija cheese. It was the perfect side dish to pair with the rice and chicken.
Cut the zucchini into spears then place into a shallow bowl. Drizzle the top with the lime juice, olive oil, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly.
Heat a grill pan over medium high heat then coat with cooking spray. Place the zucchini into the grill pan and cook on each side for 1-2 minutes or until it has nice grill marks and the zucchini is tender. Place the zucchini on a serving plate then sprinkle the top with lime zest and grated cotija cheese. Serve immediately. Enjoy.