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Charred Mexican Zucchini

June 9, 2013 by Joy the Baker 70 Comments

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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.

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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.

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Olive oil in hearty amounts is totally a good idea.

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

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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.

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Trust the process.  Stir it up!

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

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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.

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Reader Interactions

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Questions
  1. Martin

    November 11, 2014 at 12:24 pm

    Great Recipe! Unfurtunely i made only 4 like you wrote. Next time there will be more.

    Reply
  2. Ashley Brooks

    August 20, 2014 at 4:42 pm

    If I’m mayo-phobic can I sub in sour cream? Or do you have another suggestion?

    Reply
    • joythebaker

      August 20, 2014 at 5:08 pm

      i think sour cream would be great!

      Reply
  3. IndianaAnna

    April 26, 2014 at 4:46 pm

    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.

    Reply
  4. Seanna Lea

    June 25, 2013 at 10:00 am

    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.

    Reply
  5. Chrissy

    June 18, 2013 at 12:16 pm

    mmmm I absolutely love zucchini on the grill or charred in the oven. Simple and looks so tasty!

    Reply
  6. Cil

    June 17, 2013 at 4:10 pm

    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. =)

    Reply
  7. Little Cooking Tips

    June 13, 2013 at 3:36 am

    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!

    Reply
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  1. Gegrillte mexikanische Zucchini | Meisenfütterung BBQ says:
    November 11, 2014 at 12:20 pm

    […] muss mich bei Joy the Baker für die tolle Idee […]

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  2. 5 Recipes Every 20-Something Should Master | Thought Catalog says:
    December 4, 2013 at 11:26 am

    […] Intermediate: Charred Mexican Zucchini […]

    Reply
  3. Foodsite Picks thru August 30 | Foodsite Magazine says:
    August 8, 2013 at 12:40 pm

    […] JOY THE BAKER – She shares a yummy Charred Mexican Zucchini recipe, a wonderful mixture of Mexican cheese, ancho chili powder, lime, mayo, pepper flakes. olive oil and zucchini. […]

    Reply
  4. 50 Mouth Water Zucchini Recipes says:
    August 2, 2013 at 2:19 pm

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    July 8, 2013 at 4:59 am

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  6. Food – Things To Cook In July | Everything Cool says:
    July 2, 2013 at 1:34 am

    […] Recipehere. […]

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  7. LOVE: CHARRED MEXICAN ZUCCHINI | says:
    June 19, 2013 at 6:51 am

    […] mouth is watering, such a neat way to serve zucchini, don’t you think? And I’m all for trying out new dishes to accompany our many, many […]

    Reply
  8. This Weekend…lookin for SOM more??? | SettingSail says:
    June 14, 2013 at 2:34 pm

    […] a yummy BBQ for our famjam to celebrate our dads.  Here are some recipes I’m hoping to try: Charred Mexican Zucchini by Joy the Baker, how to grill a hen (or chicken) from Chris Loves Julia, and for dessert a […]

    Reply

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