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.
Dan
“with Queso (a salty and crumbly Mexican cheese) ”
“Queso” is the Mexican word for cheese.You just said that you filled them with cheese (a salty and crumbly Mexican cheese”. What KIND of cheese? Queso Fresco (young cheese)? Queso catija? (a salty and crumbly cheese)?
Martin
Great Recipe! Unfurtunely i made only 4 like you wrote. Next time there will be more.
Ashley Brooks
If I’m mayo-phobic can I sub in sour cream? Or do you have another suggestion?
joythebaker
i think sour cream would be great!
IndianaAnna
I made these this evening as a vegetable side dish for a tamale casserole. They were wonderful and my family loved them! What a great way to eat zucchini.
Seanna Lea
I will have to try this with greek yogurt. I just cannot get behind mayonnaise myself. Otherwise, it looks amazing and a simple change in spices (and the cheese) would allow for a Greek version as well.
Chrissy
mmmm I absolutely love zucchini on the grill or charred in the oven. Simple and looks so tasty!
Cil
I made these for a party yesterday and they were so yummy! I was winging it because I didn’t have time to get the recipe and I added lime juice to the mayo/cojita mix and it turned out on the runny side. Didn’t stop anyone, they were obliterated! We make Mexican street corn all the time but the zucchini was a great idea. Thanks Joy! You are hilarious and wonderful. =)
Little Cooking Tips
Zucchinis are in abundance here in Greece during the summer and we’re a bit tired of cooking them the same traditional ways:) So, your Mexican idea is refreshing! Thank you for sharing!
judith
Now you’re talkin’!!! This looks fantastic. My daughter recently moved to Austin, she’s lived all over the world and has come home to Texas and chose Austin. I can’t wait to go visit.
Erica
i feel lucky to live near enough to austin to frequent it for dinner and drinks. it’s one of the greatest cities i’ve ever been to, and as a california transplant i think that’s saying something. these look deilcious! i can’t wait to make them!
i know you likely have little time to read and reply to your comments, but my husband and i are headed to los angeles this week and would love any restaurant recommendations. we’ll be mainly in the downtown la/west hollywood/venice beach area. if you have some and have the time, that would be great!
Gwen @SimplyHealthyFamily
Excellent idea! There is plenty of good Mexican cheese here in Phoenix and zucchinis are in abundance right now. Score!
Ali
“it’s so cool to see the future all up in your face” hahahaha! Best line. The zucchini doesn’t look to bad either….drool….
Christine
Yum yum yum! Now I’m super excited for the inevitable overproduction of my garden’s zucchini plant. Thank you, thank you.
Salinya
I love your writing style. It’s nice seeing your comments throughout the photos. Just seeing lime and zucchini made me want to try the recipe, but the photos of each stage really piqued my interest.
Heather @ French Press
YUM!! zucchini is actually the only vegetable my fussy one likes, so i am totally going to try this. LOVE the char
Sarah in Miami
It’s like you knew I’ve had 3 zucchini sitting in my fridge for a week, waiting for me to be inspired!
Megan
Easy, Summer-y, and looks super tasty? That’s the trifecta!! Thanks for sharing! This will be made asap!
3girls1apple
I have to try this some time. I love zucchini and I think this is a fabulous idea. Thank you from 3girls1apple.com
Lindsey
awesome idea! i am totally making a vegan version of this! thanks joy!
Ivonne
By “queso” you mean queso fresco, yes? Cause “queso” just means cheese and we all know how many of those exist.
Joy mama
Cojita is most popular. It’s drier than queso fresco which is more like fresh mozzarella. Panela is a melting cheese. Feta is a good substitute for cojita or a lot street corn is served sprinkled with Parmesan.
joythebaker
i love cojita. definitely a good move for this recipe.
Katrina @ Warm Vanilla Sugar
WOOT! This just screams summer! Yum!
Annalise
Love the look of these. Perfect since my zucchini plant is already out of control!
Marcie @ FlavortheMoments
Wish I could’ve made it to Austin. Sounds like a blast! As for this zucchini, serve it up, sister. I’d love some!
Julianne @ Beyond Frosting
Joy this looks so good! What a fun way to dress up Zucchini!
Tracy {Pale Yellow}
What’s the difference between ancho chili powder and regular chili powder? I just used chili powder in a recipe in place of ancho chili powder because I couldn’t find ancho, but I’m wondering how the taste would be different. These zucchini boats look like a fantastic side dish for any summer dinner!
Jenny
Combining two of my favorite things, zucchini and Mexican food!
Todd Wagner
I’m planning on making grilled zucchini for my birthday this weekend. Thanks for helping me spice it up a bit. Oh, and who’s to say no one wants to see bread eating…? thanks Joy.
Becca
Glad to hear you enjoyed Austin! Us Austinites always love visitors!
Cristina
I love the flavors of Mexican street corn! This is a really super idea. Makes me want to stuff all sorts of things with cheesy mayo-y goodness.
Abby @ The Frosted Vegan
Love the boats, you go girl!
Alida Ryder
Just love this Joy. Such simplicity but I can just imagine how delicious it must be. Would have to do it with Feta here in South Africa but I’m sure it will still be just scrumptious!
dixya| food, pleasure, and health
this will be perfect for my meatless Monday dinner tonight .Thanks :)
Rocky Mountain Woman
ummmm…yeah. zucchini with cheese. summer. yep, count me in….
Tracy | Peanut Butter and Onion
What a great idea
Stefanie @ Sarcastic Cooking
Mmmmm! Elote inspired zucchini! I cannot wait to try this! I also loved following the adventures of all the bloggers in Austin this past weekend. Well I was also super jealous. Looked like an amazing time was had by all at BlogHer.
Iris
Looks fabulous and I’ll stuff a zucchini boat with anything I have on hand, so I’m in. But I do have a question about the “red pepper flakes.” The ones I have are larger than what I’m seeing in the photo. They’re more like dried sweet red pepper flakes. My food co-op stocks them as well as the hot red peppers you’d put on a pizza and, of course, cayenne. But when you say “flakes” I’m not sure what you’re using. Anyone?
Quinn Cooper
These look veryyy yummy.
Never would have thought of doing this to zucchini. I’ll definitely be making these at my next party. So easy and I’m sure so good, definitely a crowd pleaser.
xo Quinn
Quinn Cooper Style
nessa
These look fantastic!
erin
this looks incredible and i really want to try it. i will definitely be adding roasted corn and calling it dinner.
Rebecca
If you cannot get Mexican cheese…. what would be the closest alternative?
gayle
Feta cheese is usually suggested as a substitute if you can’t find queso fresco.
Rebecca
thanks!! I thought it may be a feta type cheese :)
Jayne
Zucchini boat! Isn’t this a genius idea for a zucchini lover that I am. Off to look for a nice zucchini! Fav way of having it is grilled until charred so this is zucchinawesome.
Rebecca
Looks super delicious! Might try this one on a BBQ sooner or later :)
Miss Kim @ behgopa
Yum!! The filling is making me drool. Red pepper flakes for that extra kick. Delish!! What would you eat it with? Are these meant to be eaten as snacks/appetizer by itself? Any sauce/dip to go with that?
LoveYourEgo
Gosh I really shouldn’t read your blog! You always make me hungry xX
But you also inspire me :-)
http://love-your-ego.blogspot.de
Ellen
Yea, chili and cheese! I can totally get into that. And I can soooooo get into some Tex-mex…
Averie @ Averie Cooks
Red pepper flakes, chili, mayo, charred zukes, I love these! Perfect way to use zucchinis when they start multiplying in the summer :)
Julie
“When in doubt, make a boat.” … This is my new mantra.
Denysia Yu
This looks delicious! :)
Robyn
I know I would live Austin. One day i will go visit my friends there, eat, drink, float down the river and be merry. These look great.
Sally Kanehen
Zucchini are my fav veggie by far, and it’s rare to see a recipe that’s really unusual like this one. This looks amazing, and totally customizable! Thanks for the great recipe.
Tieghan
Holy smokes! These are awesome! Charred zucchini filled with cheese? Yes, please!