Zucchini Boats on the Grill
Delish zucchini stuffed with your favorite ingredients and finished on the hot grill. Great side dish or as a light meal on their own.
Servings per recipe: 4
Calories per serving: 120
Preparation time: 20m
Total cooking time: 45m
Ingredients:
- 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:
- 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.
Nutrion facts:
| Total Fat | 6.3g | 10% |
| Saturated Fat | 3.0g | |
| Cholesterol | 18mg | 6% |
| Sodium | 502mg | 20% |
| Potassium | 350mg | 10% |
| Total Carbohydrates | 9g | 3% |
| Dietary Fiber | 2g | 8% |
| Protein | 8.2g | 16% |
| Sugars | 3g | |
| Vitamin A | 539IU | |
| Vitamin C | 25mg | |
| Calcium | 129mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 26mg | |
| Folate | 44mcg |
