Charred Mexican Zucchini

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Joy The Baker
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4 green zucchini squash, 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 (Mexican cheese)

fresh cracked black pepper, to taste

ancho chili powder, for dusting

1 lime cut into 4 wedges

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