Thursday, 16 January 2014

Mexican Zucchini

Ever since going to this amazing little Mexican restaurant downtown, I have been obsessed with the way they prepare their corn.  

The corn is char grilled, lightly coated in maya then rolled in cotija cheese (hard cheese, nice salty flavor). If desired, it can be topped with chili power and a squeeze of lime (yes please). 

The flavor combination is amazing and it seriously is one of my favorite things to eat.  I decided to go a slightly different (and lower carb) route with this recipe, swapping out the corn for zucchini.  Its a great way to get in your vegetables with little prep work and a really pretty presentation!

Recipe (serves 2)

2 large zucchini
Olive oil spray
Red pepper flakes 

1/4 cup low-fat mayo 
1/2 cup cotija cheese (grated/crumbled)
1 lime
Ancho Chili Powder

Slice the zucchini lengthwise and scoop at the bottom half of the zucchini with a spoon to make a little crevice for the topping.  

Spray olive oil on the cut side of the zucchini and sprinkle with a pinch of salt and red pepper flakes (depending on how spicy you like it)

Heat up a large skillet over medium heat. Once hot, place the zucchini cut side down to get it charred. Usually 3-5 minutes.  Another way to char the zucchini is to place under the broiler for the same amount of time but this route failed for me.

While the zucchini is cooking, mix together the mayo and cheese. Spoon mixture into zucchini and squeeze the lime over the top. Sprinkle with chili power (again, spice level can be varied)

Its as simple as that! This dish has certainly become a favorite of mine and hope you will like it too!

Eat healthy, be happy.


  1. This was absolutely delicious! Thanks Lindsay!

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