Zucchini Boats on the Grill

SUBMITTED BY: BAJATHECAT PHOTO BY: LynnInHK

"Delish zucchini stuffed with your favorite ingredients and finished on the hot grill. Great side dish or as a light meal on their own."

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PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 medium zucchini
1 slice white bread, torn into small pieces
1/4 cup bacon bits
1 tablespoon minced black olives
1 jalapeno pepper, minced
3 tablespoons diced green chile peppers
1/4 cup minced onion
1/4 cup chopped tomato
6 tablespoons shredded sharp Cheddar cheese
1 pinch dried basil
seasoned salt to taste
ground black pepper to taste

DIRECTIONS

Prepare the grill for indirect heat.
Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.

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REVIEWS

Reviewed on aug. 20, 2005 by JUDE2666

I make these all the time and you can just about throw anything in them. One real time... MORE

Reviewed on mar. 20, 2006 by ERICMARS

This is a good mix of ingredients, and we will make these again. It would have been far to... MORE

Reviewed on feb. 17, 2006 by KRAEZDAY

Great, and very versatile! I used a leftover (cooked) burger patty instead of bacon, no... MORE

Reviewed on may 8, 2006 by JENN_77

I omitted the green chilis (jalapeno is good enough) and omitted the olives (my family doesn't... MORE

Reviewed on may 10, 2006 by Stephanie

I've made these before and they are great. We use sweet Italian sausage instead of bacon and... MORE

Reviewed on jan. 28, 2008 by Kate T.S.

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.

Kate T.S.
jan. 28, 2008

I'm writing with an admitted aversion to basically all squash dishes, so I'll concentrate on the nuts and bolts of this recipe. I read many of the reviews, and consequently pre-cooked the zucchini w/about a 1/4" water in the microwave. I tried to squeeze the water from the removed pulp (tough to do, especially in a hurry) by squishing it against a strainer with paper towels. The I poured on the filling ingredients (really, any tasty combination will work, as long as it disguises the squash flavor/texture!). The items in the recipe work fine, but if I ever venture into squash territory again, I'd opt for stronger add-in flavors - Mexican (chorizo & cheese), Italian (hearty marinara & strong parmesean), or maybe more Mediterranean - assorted olives, sauteed mushroom blend, feta or chevre. The most important thing is to find a way to keep these boats from getting soggy. One reviewer recommended broiling the cut/scooped halves w/ a bit of EVOO - I think this would give a crispier canoe to fill than the microwave technique in water. I salute those of you who enjoy squash stuff; I encourage the rest of you to try this - a good and flavorful way to ease yourself into this vegetable group!

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I'm writing with an admitted aversion to basically all squash dishes, so I'll concentrate on... MORE