• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • New Magazine!
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

Charred Mexican Zucchini

June 9, 2013 by Joy the Baker 70 Comments

IMG_7681

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.

IMG_7567

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.

IMG_7591

Olive oil in hearty amounts is totally a good idea.

IMG_7603

Big pinches of salt and red pepper flakes are on-point.

IMG_7622

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.

IMG_7627

Trust the process.  Stir it up!

IMG_7653

Zucchini is charred within an inch of its life.  The more the char the better, right?

IMG_7662

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

Print this Recipe!

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.

Previous PostNext Post

Filed Under: Gluten-Free, Healthy, Recipes, Savory

Previous Post: « Carrot Orange Ginger Bourbon Cocktail
Next Post: Brown Butter Chocolate Chip Cookies »

Reader Interactions

Comments

  1. judith

    June 11, 2013 at 7:27 pm

    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.

    Reply
  2. Erica

    June 11, 2013 at 3:03 pm

    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!

    Reply
  3. Gwen @SimplyHealthyFamily

    June 11, 2013 at 9:39 am

    Excellent idea! There is plenty of good Mexican cheese here in Phoenix and zucchinis are in abundance right now. Score!

    Reply
  4. Ali

    June 11, 2013 at 9:09 am

    “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….

    Reply
  5. Christine

    June 11, 2013 at 6:43 am

    Yum yum yum! Now I’m super excited for the inevitable overproduction of my garden’s zucchini plant. Thank you, thank you.

    Reply
  6. Salinya

    June 11, 2013 at 6:16 am

    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.

    Reply
  7. Heather @ French Press

    June 10, 2013 at 8:46 pm

    YUM!! zucchini is actually the only vegetable my fussy one likes, so i am totally going to try this. LOVE the char

    Reply
  8. Sarah in Miami

    June 10, 2013 at 7:40 pm

    It’s like you knew I’ve had 3 zucchini sitting in my fridge for a week, waiting for me to be inspired!

    Reply
  9. Megan

    June 10, 2013 at 5:07 pm

    Easy, Summer-y, and looks super tasty? That’s the trifecta!! Thanks for sharing! This will be made asap!

    Reply
  10. 3girls1apple

    June 10, 2013 at 5:00 pm

    I have to try this some time. I love zucchini and I think this is a fabulous idea. Thank you from 3girls1apple.com

    Reply
  11. Lindsey

    June 10, 2013 at 4:25 pm

    awesome idea! i am totally making a vegan version of this! thanks joy!

    Reply
  12. Ivonne

    June 10, 2013 at 3:46 pm

    By “queso” you mean queso fresco, yes? Cause “queso” just means cheese and we all know how many of those exist.

    Reply
  13. Joy mama

    June 10, 2013 at 3:20 pm

    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.

    Reply
    • joythebaker

      June 11, 2013 at 9:15 am

      i love cojita. definitely a good move for this recipe.

      Reply
  14. Katrina @ Warm Vanilla Sugar

    June 10, 2013 at 2:43 pm

    WOOT! This just screams summer! Yum!

    Reply
  15. Annalise

    June 10, 2013 at 2:24 pm

    Love the look of these. Perfect since my zucchini plant is already out of control!

    Reply
« Older Comments
Newer Comments »
Comments Page 3 of 5
« Previous 1 2 3 4 5 Next »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Gluten-Free

Gluten-Free Brown Butter Blueberry Muffins

It was supposed to rain last Wednesday, as it’s always supposed to rain every summer afternoon down south.  The rain is a welcome relief to the blanket of humidity we lie under unless, of course, you planned to be outside picking blueberries during said torrential downpour.  I’ve quickly learned to just get out in the…

Read More

Crisp, salty, sweet peanut butter cookie recipe stacked on rack,
Easy 4-Ingredient Peanut Butter Cookies

Maybe you thought I gave all my cookie magic away in holiday cookie tins tied with glittery bows last month, but NOPE! There is literally ALWAYS cookie dough balls in my freezer so every season is cookie season.  These sweet and salty peanut butter cookies are some of best and easiest.  They come together with…

Read More

Chewy Italian almond flour cookies on a wooden board
Gingerbread Ricciarelli (Chewy Italian Almond Flour Cookies)

If you’ve flipped through the latest issue of Joy the Baker Magazine, you might have noticed that I went on an Italian Christmas cookie bender.  I just think there’s so much possibility in an Italian pink bakery box tied with baker’s twine and I wanted to create those possibilities for you.  I couldn’t possibly pick…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

Baked peach scones stacked with butter.

Easy Peaches and Cream Scones

Gluten-Free Brown Butter Blueberry Muffins

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

POPULAR CAKES

strawberry sheet cake on a plate with strawberries on top.

My Favorite Super Easy Strawberry Sheet Cake

Slice of coconut cake on small white plate with coffee.

My favorite Coconut Cake is actually made with cake mix

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Your weekend baking sorted! 🫠 Just add peanut b Your weekend baking sorted! 🫠 Just add peanut butter and marshmallows to the grocery list. ⁣
⁣
Also, if you snuck some 🍫🍫 in with the marshmallow you’d have a lil peanut butter cookie s’more and no one would be mad. ⁣
⁣
Recipe linked in the profile! xo.
Our no-bake, 🍒🍋 dreams come true thanks to @ Our no-bake, 🍒🍋 dreams come true thanks to @theboywhobakes! ⁣
⁣
This perfect summer recipe is linked in the profile! xo
🤝🫠💓🍅 to July 2022. 🤝🫠💓🍅 to July 2022.
Just when you thought Peanut Butter Cookies couldn Just when you thought Peanut Butter Cookies couldn’t get any better - add a marshmallow, 🫠. Recipe inspired by @thecozyplum and linked in the profile! xo
I have the cutest 🍒 treat for you, friends! ⁣ I have the cutest 🍒 treat for you, friends! ⁣
⁣
I’ve collaborated with the good people @delicacies_jewelry to bring you your new favorite necklace! Cherries are the darling of summer and this sweet pair will help us savor the moment all year!⁣
⁣
Choose between rose gold, sterling silver, and gold necklaces.⁣
⁣
$10 of every 🍒 necklace purchase goes to @2ndharvestgnoa food bank and will provide 40 meals for the food insecure in South Louisiana. Use code cherryjoy15 for a discount through Sunday! Don’t let this slip past you! ⁣
⁣
Jewelry linked in the profile! Grab yours as they’ll definitely sell out! I hope you love these little darlings as much as I do!
⏰ for a GIVEAWAY! We’re giving away 🔟 per ⏰ for a GIVEAWAY! 

We’re giving away 🔟 personalized copies of Joy the Baker Summer Magazine! I can’t be the only one making this 🍌🍌 Malt Ice Box Cake!

To enter, like this post and comment below with the best part of your summer so far! Giveaway open to all and ends Sunday July 31st at midnight ct. 

Joy the Baker magazine is on magazine shelves until August 15th or you can grab your copy online (linked in the bio). It’s my best yet and I hope you love it! 

📸 with @emferretti for the magazine.
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up