"Delish zucchini stuffed with your favorite ingredients and finished on the hot grill. Great side dish or as a light meal on their own." — BAJATHECAT
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white bread, torn into small pieces
minced black olives
jalapeno pepper, minced
diced green chile peppers
shredded sharp Cheddar cheese
seasoned salt to taste
ground black pepper to taste
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 down. Cook on high 5 minutes. Varies with microwave. Then proceed with recipe. I always cook mine in my toaster oven, and put on broil the last 5 minutes or so.
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.
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 closing them in foil, I made small foil boats and cooked the zucchini with the top exposed. This made them crunchy and tasty on the top.
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 reviewers experienced I drained the scooped pulp on paper towels before chopping (it was real wet). I also wrapped them separately in foil packets, then cooked them in a 450 degree oven on a baking sheet for 15 minutes. Will make over and over again.
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!
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 sprinkled it over the top. Broiled for about 7 minutes -- until the cheese was brown and bubbly. Yum!
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 under the broiler to get a little crispier. Delicious, will make often.
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 itself is very flavorful -- just keep tasting as more ingredients are added to maintain balance. Once filled, I chose not to wrap in foil since I prefer the slight char-grilled taste on the zucchini, but this recipe would just as easily work in the oven if grilling wasn't an option. A good solid recipe which leaves room for many, many variations.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Boats on the Grill
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 57
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