Charred Mexican Zucchini
4 green zucchini, 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
Fresh cracked black pepper, to taste
Ancho chili powder, for dusting
1 lime cut into wedges
Heat grill on high. Place zucchini halves on baking sheet cut side up. Drizzle zucchini with olive oil and sprinkle with salt and crushed red pepper flakes. Place on the grill cut side down. Cook until zucchini has dark grill marks and looks charred around the edges.
Remove from the grill and allow to cool while making the filling.
To a medium sized bowl, add the mayonnaise, queso, and some freshly cracked black pepper. Stir until evenly combined.
Top each zucchini half with a few spoonfuls of the creamy, cheesy filling. Dust the zucchini with a smokey, chili powder followed by a spritz of fresh lime juice. Serve immediately.
Recipe from Joy the Baker
*Picture taken with my iphone (summertime food for me and my family through the eyes of me and my iphone).