Healthier No-Bake Cookies

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).