Zucchini Boats on the Grill

Zucchini Boats on the Grill

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"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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45 m servings 120 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Prepare the grill for indirect heat.
  2. 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.
  3. 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.
  4. Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
  5. Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.


  1. 218 Ratings

Most helpful positive review

I make these all the time and you can just about throw anything in them. One real time saver-cut zucchini in half, take a microwave safe dish and put in a little water. Put zucchini cut side dow...

Most helpful critical review

Neither of us cared for this at all. Lots of prep work with a lot of ingredients. Maybe that's the problem - there's just too much going on. Just too fussy, too mushy, and an unusual flavor.

I make these all the time and you can just about throw anything in them. One real time saver-cut zucchini in half, take a microwave safe dish and put in a little water. Put zucchini cut side dow...

This is a good mix of ingredients, and we will make these again. It would have been far to soggy if I hadn't drained and squeezed the zucchini meat in a colander and paper towels. Instead of c...

Great, and very versatile! I used a leftover (cooked) burger patty instead of bacon, no chiles, and eyeballed the rest. I cooked the zucchini in the microwave, and to avoid the mushiness other r...

With their high water content, zucchini are more flavorful and less mushy if the boiling step is eliminated. Just start with raw zucchini then slice, scoop, chop, fill and grill. The filling i...

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 zucchi...

Instead of putting these on the grill, I put them under the boiler. Turned out great! I boiled the zucchini for 10 minutes instead of 5, prepared as directed except I reserved the cheese and spr...

I omitted the green chilis (jalapeno is good enough) and omitted the olives (my family doesn't like them) My grill had no probane so I did this in my oven, unwrapped the foil last cple minutes u...

Wonderful dish! I baked in the oven w/o any foil @ 400 for 18 min. Added italian croutons(used no salt) and chopped cooked bacon. A+

These were delicious! I didn't add any tomatoes since my husband hates them, so to compensate I increased all of the other veggies a little bit. I also left out the bacon so that it was a vege...

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