Remember that one time the four of us piled into one pedicab in Austin? Remember how we were simultaniously being pedalled up the hill by one dude, and pushed up the hill by another? Then we sat with candles and good company and drank sparkling pink wine and Gaby and I ate an entire loaf of bread? You don’t remember? It’s cool. There’s a cell phone video to prove it all… except the bread eating. No one wants to see that.
I was in Austin, Texas this past weekend and let me tell you what… Austin knows how to get down with grub and cocktails. Austin-ites are a proud taco, pizza, beer, burger, and cocktail. And people are friendly! It feels like most everyone wants to give you a high-five and a breakfast taco. I love Austin.
A cool way to get to know Austin is with Citygram, a super awesome interactive iPad magzaine. Have you heard of this goodness!? Citygram is about food, fashion, community, and design. It’s interactive features are totally future! It’s a really exciting project and it’s so cool to see the future all up in your face. You might know Citygram founding editor Chris Perez from Apartment Therapy and The Kitchn. He’s proud of Austin and doing really cool things to make the city shine. Can you tell I’m a fan? Yea…
I contributed this cheesey-filled roasted vegetables to Citygram! It’s a play on Mexican Street Corn. It’s different and delicious. Let’s do.
When in doubt, make a boat.
This super simple recipe begins by slicing green zucchini squash in half lengthwise, and scooping out the seedy bits.
Olive oil in hearty amounts is totally a good idea.
Big pinches of salt and red pepper flakes are on-point.
Now let’s talk about filling! I mixed mayonnaise (yea, get into it!) with Queso (a salty and crumbly Mexican cheese) It’s a super simple combination, but surprisingly delicious. Add a touch of fresh cracked black pepper for extra spice.
Trust the process. Stir it up!
Zucchini is charred within an inch of its life. The more the char the better, right?
And just like that, zucchini is filled with creamy cheese filling. After a generous dusting of ancho chili powder and a good spritz of lime, these zucchini boats are bonkers delicious! I love that the zucchini still has a touch of raw crunch matched with the creamy cheese. The cheese is also salty delicious. The chili powder is smokey like whoa! The lime is just the right amount of edge.
Ps. If you’re into the corn version of this Mexican treat… this is my favorite Mexican Corn moment from Kitchy Kitchen.
Charred Mexican Zucchini
4 green zucchini squash, sliced in half lengthwise and seeds removed
3 tablespoons olive oil
salt and red pepper flakes, to taste
1/4 cup mayonnaise
1 cup queso, crumbled (Mexican cheese)
fresh cracked black pepper, to taste
ancho chili powder, for dusting
1 lime cut into 4 wedges
Turn oven onto broiler setting. Place zucchini halves on baking sheet cut side up. Drizzle with olive oil and sprinkle with salt and crushed red pepper flakes. Place under the broiler until sizzling and well charred. This could take 2 to 5 minutes depending on your broiler situation.
Remove from the oven and allow to cool while you assemble the topping.
In a medium bowl stir together mayonnaise, queso, and a few grinds from the pepper mill. Stir until evenly combined.
Top each zucchini half with a few spoonfuls of prepared filling. Dust generously with ancho chili powder and serve immediately with wedges of lime.