Charred Mexican Zucchini

This summer is my first with a little garden of my own.  It was planted a little late in the season, but I was determined to get it in.  The whole gardening thing is quite a miracle to me.   To watch something that starts as a very small plant or seed, grow and produce something that I can feed my family is pretty amazing.  I love going out every morning to see my growing vegetable plants.  I kind of love picking weeds (remember my garden is small).  I love the way my hands smell after I've touched a tomato or pepper plant.  I love knowing that I am able to walk out and grab a zucchini for dinner or a jalapeno to make salsa.  There is something very satisfying about growing your own food.  I'm already thinking about next year and what I will add to my little garden and it makes me feel excited!  One vegetable that seems to grow overnight (no kidding) is zucchini.  My kiddies prefer it in the form of zucchini bread, but for me, I love it in any form.  This charred Mexican zucchini is filled with creamy cheesy goodness, dusted with a smokey chili powder and given a spritz of fresh lime juice.  Seriously soooo good!

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).