Mexican Zucchini Hash

I swear.  The best eating in the world in Iowa is mid-July to the end of September.  The gardens are BUSY and fresh fruits and veggies are in abundance.  It is so my favorite time of the year to eat..and eat and eat!!  Happily, it typically isn’t high-calorie food so it’s okay.

Like most people, I am always looking for ways to eat up extra zucchinis and today I have my latest rendition.  I just more or less morphed sweet corn into Zucchini Hash…and I love it!  This was my lunch.

I started out with… zucchini, onion, sweet corn, and some cilantro.

The ratios really don’t matter.  Use up whatever you have.

I put 3 Tablespoons of butter in the bottom of the frying pan, chopped the cilantro, onion, and zucchini, and started frying.  As that was frying, I cut the corn off of the cob.  If you don’t have corn on the cob, a can of corn can work.  Then I added the corn.

I fry it together until the zucchini has that translucent look.

Then I added a tablespoon of lime juice, a bit of Yum Yum Sauce (Mayonaise if I don’t have it and parmesan cheese.

Oh, my word…I could eat this all day long.  I love the mixture of flavors and I love that it uses up another zucchini.  I love those things but boy are they ever abundant!!

Not everyone here likes the spice tajin.  I do so I make it as is and then let others add spice as they wish.

When I’ve written about tajin in the past, some of you don’t know what it is…this…If you can’t find it in the spice section, it’s sometimes in the Mexican food section…or it’s HERE on Amazon.

I’ll be eating this OFTEN over the next month or two.  Being lunch is often just me.  I make a big bowl and don’t eat anything else.  YUM!!

17 thoughts on “Mexican Zucchini Hash”

  1. Stir fry chopped onions and bacon chopped into pieces, add half sliced zucchini and stir fry. When almost done add sliced tomatoes wedges til warm. Put in bowl add a slice or grated Swiss cheese and let melt over top. Soon goood

  2. That sounds very yummy. I make a similar dish, but bake in oven. I just use zucchini and yellow squash if I have it, green pepper (if I have any), onion, corn, parmesan cheese, and cheddar cheese. Then bake and before finished baking sprinkle buttered bread crumbs mixed with more parmesan cheese – delicious! I, too, really like zucchini and it is very good for us!

  3. Looks good. Zucchini is usually very abundant, however squash bugs find mine. I had read about growing it in a pot so we did. Over the fourth I discovered squash bug eggs. Started smashing all I could and put seven dust and actually thought had gotten them out of there. Well, today I saw more. We may have gotten 3 zucchini. Not sure there will be any more. I like zucchin, onion and shredded cheese cooked together.

    1. I use it in many ways: As a dipping sauce for shrimp
      Drizzled over fried rice and noodles
      With grilled chicken, meat and seafood
      Slathered on hamburger and hot dog buns
      With French fries and sweet potato fries
      Veggie dip

      It takes the place of Ketchup, mayo etc. I find it in the store by other sauces, like barbecue sauces. Try it, its delicious

  4. These all sound great ! I fixed a big bowl of chopped veggies (zucchini, yellow summer squash, carrots, green pepper, mushrooms, red onion etc etc) toss with about 2 Tblsp Italian seasoning, salt, pepper and 2 Tblsp olive oil. Add kielbasa cut in 1” chunks (or meatballs or cubed chicken breast) spread on parchment on baking sheet. In the oven for 40 minutes at 375. I lowered temp to 350 about half way through.

  5. Looks delicious! I have grilled a mixture of zucchini slices, onions, potato slices and green beans.

    I make Chocolate Zucchini Muffins:
    1 1/2 cups all purpose flour
    1/2 cup unsweetened cocoa powder
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup canola oil
    1/2 cup milk
    2 large eggs
    1 teaspoon vanilla
    1/4 cup granulated sugar
    1/4 cup brown sugar, lightly packed
    1 1/2 cups grated zucchini, drained
    1/2 cup semi-sweet chocolate chips
    Preheat the oven to 350 degrees F.
    Line a muffin tin with paper liners or lightly spray with non-stick cooking spray and set aside.
    In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well combined.
    In another bowl, whisk together the oil, milk, eggs, vanilla, sugar, and brown sugar until smooth and well combined.
    Stir in the grated zucchini.
    Add this mixture to the dry ingredients and stir until just combined.
    Fold in the chocolate chips.
    Fill the prepared muffin tin until the cups are 3/4 full and bake for 20-22 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.
    Cool for 5 minutes in the muffin tin, then remove the muffins to a wire rack to cool completely.
    Store the muffins at room temperature in an airtight container for 3-5 days, or freeze for up to 3 months.

  6. That looks really good. Adding some poblano chiles would make it even better – corn and poblano are made to go together.

  7. I had been getting notification of blog posts via my email and suddenly that stopped. I tried to sign up again but I am still not getting it. Any ideas of what I can do to start getting them again?

    1. There has been terrible trouble with email sign ups. I don’t have anything to do with the program that manages that. I’m working on getting an email newsletter list together that would release automatically. I have Kayla on it but she’s really busy…it’s always something you know.

      1. I also have re-subscribed several times with no success. I enjoy hearing the Kramer family happenings and miss them.
        We are having the Mexican Z hash for dinner tonight. I am always happy to add a new Z recipe to the recipes. Sounds pretty yummy!

  8. Judith Fairchild

    Jo, one of the ladies at church takes her zucchini and pours pineapple juice over it heats it to a boil then cans them. She says she and her family can’t tell the difference. It does use up the extra zucchini.

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