{"id":7480,"date":"2014-01-16T15:33:52","date_gmt":"2014-01-16T20:33:52","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=7480"},"modified":"2014-04-16T15:35:24","modified_gmt":"2014-04-16T19:35:24","slug":"charred-mexican-zucchini","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/charred-mexican-zucchini\/","title":{"rendered":"Charred Mexican Zucchini"},"content":{"rendered":"
\n

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

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.<\/p><\/blockquote>\n

Get the recipe<\/a>
\nPhoto by Joy the Baker<\/p>\n

 <\/p>\n<\/div>\n

 <\/div>\n","protected":false},"excerpt":{"rendered":"

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