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
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.