2 small zucchini, cut into quarters length-wise
1/4 cup mayonnaise
1/4 cup Mexican crema
1/2 cup crumbled cotija cheese
1/2 teaspoon Ancho chile powder
1 clove garlic, finely minced
Place the zucchini wedges, skin-side down, on a baking sheet. Broil for 5 minutes or until slightly charred. Allow to cool slightly.
Meanwhile, in a small bowl, stir together the mayonnaise, cream, cotija, chile powder and garlic. Spread on all sides of the zucchini. Serve immediately.
Note: Can't find Mexican crema? Try sour cream thinned out with 2 tablespoons of milk.