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Grilled Zucchini with Spiced Lime Sour Cream

30 minutes prep
15 minutes active cooking
45 minutes total

Makes 4 - 6 servings

Aaron Hutcherson fell in love with food in his mother’s Chicago kitchen...

and even as a child he knew cooking and eating would be central in his life. After earning degrees in systems engineering and finance that led to work on Wall Street, he started blogging about what he was cooking at home. Before long he was enrolled at the French Culinary Institute, working as a line cook, and writing about food for print and online publications.

Self-described as a “huge nerd,” Hutch brings his analytical skills to the kitchen with well-thought-out recipes that bring lots of flavor to simple foods. We’ve adapted his recipe a bit for the summer, grilling the zucchini instead of frying it and adding our favorite spicy red pepper as an option.

Photo by Rachel Vanni

What you'll need


For the shopping list

1 pound of

Smallish Zucchini, halved and scored

1 teaspoon of

Kosher Salt, plus more to taste

1/2 cup of

Sour Cream


Lime, zested and juiced, plus more lime wedges for serving

1 teaspoon of

Crystal hot sauce

Chopped Fresh Cilantro

1 teaspoon of

Cumin, Ground

1/4 teaspoon of

Black Pepper

From our shop

$25 - Sicily - Italy

$10 - Kahramanmaras - Turkey

Silk Chili


From the kitchen


Chef Knife


Cutting Board



Measuring Cups

Measuring Spoons

What you'll have to do

Step 1

Split the zucchini in half lengthwise and score diagonally.

Step 2

Grill over direct heat until lightly browned on both sides. If you don’t have a grill, cook the zucchini in batches in a hot skillet with a little olive oil, cut-side down for 3-5 minutes, then flip and cook another minute or so. Transfer the cooked squash to a platter.

Step 3

Stir together the sour cream, lime zest and juice, hot sauce, cumin, chili powder, and black pepper. Thin out the sauce with a little bit of water to get it to drizzle if desired. Taste and season with salt or more hot sauce as desired.

Step 4

Drizzle the sauce over the zucchini, top with the cilantro, red pepper, and jalapeño flakes. Serve with lime wedges on the side.

Shop this recipe

Salt, Herbs, & Spices

Silk Chili

Burlap & BarrelKahramanmaras - Turkey
Madre Terra
Olive Oil

Madre Terra

Madre TerraSicily - Italy
Out of stock
Piment d'Ville
Salt, Herbs, & Spices

Piment d'Ville

Boonville Barn CollectiveBoonville - California

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