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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."
RECIPE RATING:
Read Reviews
(70)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
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
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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
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JUDE2666
Aug. 20, 2005
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.
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48 users found this review helpful
I make these all the time and you can just about throw anything in them. One real time...
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Reviewed on Mar. 20, 2006 by ERICMARS
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ERICMARS
Mar. 20, 2006
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.
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36 users found this review helpful
This is a good mix of ingredients, and we will make these again. It would have been far to...
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Reviewed on Feb. 17, 2006 by
KRAEZDAY
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KRAEZDAY
Feb. 17, 2006
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.
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20 users found this review helpful
Great, and very versatile! I used a leftover (cooked) burger patty instead of bacon, no...
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Reviewed on May 8, 2006 by JENN_77
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JENN_77
May 8, 2006
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.
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14 users found this review helpful
I omitted the green chilis (jalapeno is good enough) and omitted the olives (my family doesn't...
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Reviewed on May 10, 2006 by Stephanie
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Stephanie
May 10, 2006
I've made these before and they are great. We use sweet Italian sausage instead of bacon and they are a big hit.
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11 users found this review helpful
I've made these before and they are great. We use sweet Italian sausage instead of bacon and...
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Reviewed on Jan. 28, 2008 by
Kate T.S.
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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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9 users found this review helpful
I'm writing with an admitted aversion to basically all squash dishes, so I'll concentrate on...
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Reviewed on Aug. 16, 2005 by CJ
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CJ
Aug. 16, 2005
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!
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7 users found this review helpful
Instead of putting these on the grill, I put them under the boiler. Turned out great! I boiled...
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Reviewed on Jul. 6, 2004 by LUVNGRAMS
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LUVNGRAMS
Jul. 6, 2004
You gotta try this! This recipe is outstanding. Thank goodness I found it just as the zucchini's are coming on. I am making this for a BBQ this weekend. I'm sure it will be a hit!!
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6 users found this review helpful
You gotta try this! This recipe is outstanding. Thank goodness I found it just as the...
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Reviewed on Jun. 24, 2007 by kathryn
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kathryn
Jun. 24, 2007
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 vegetarian dish. I used red onion and added two cloves of freshly minced garlic. Like other reviewers, I just used breadcrumbs instead of bread. Lastly, I used a little cheddar cheese, but mostly I put in feta, which was very good. I did cook mine on the grill, and used another reviewers suggestion of making open "boats" instead of enclosing the zucchini in the foil. It was not mushy at all this way. I'll definitely make this again! It could easily be baked in the oven, so this is going to become a year round side dish in my family :)
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4 users found this review helpful
These were delicious! I didn't add any tomatoes since my husband hates them, so to compensate...
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Reviewed on Feb. 18, 2008 by
WHATScooking4DINNER
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