Charred Mexican Zucchini | culture: the word on cheese
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Charred Mexican Zucchini

Charred summer vegetables meet creamy, fresh Mexican cheese in this zesty side dish that’s perfect for any cook-out or quiet dinner in.

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.

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Photo by Joy the Baker



Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.