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Stuffed Zucchini on the Grill

"Stuffed with olives, fresh veggies, and cheese -- these tasty treats make eating your veggies fun."
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Ingredients

45 m servings 69 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 268 mg
  • 11%

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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Directions

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  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, diced bread, 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.

Footnotes

  • The original recipe, Zucchini Boats on the Grill, was submitted by BajaTheCat, and contains 118 calories, 6.1 g fat, 18 mg cholesterol, 490 mg sodium, 8.7 g carbohydrates, 2 g fiber, and 7.9 g protein.
  • Click here for More Sara Lee Recipes.

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Reviews

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This has potential but if you make it as the recipe states, you will have a soggy, watery, unappealing dish to contend with. I will try again but will not add the zuc. pulp back into the stuffi...

I did this in the oven, and topped it with pepperjack cheese and bread crumd. Even my husband who doesn't care for stuffed squashes or vegatarian dishes really likes this.

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