Zucchini Boats on the Grill


  • 2 medium zucchini
  • 1 slice white bread, torn into small pieces
  • ¼ cup bacon bits
  • 1 tablespoon minced black olives
  • 1jalapeno pepper, minced
  • 3 tablespoons diced green chile peppers
  • ¼ cup minced onion
  • ¼ cup chopped tomato
  • 6 tablespoons shredded sharp Cheddar cheese
  • 1 pinch dried basil
  • seasoned salt to taste
  • ground black pepper to taste
  • Directions

  • Step 1

    Prepare the grill for indirect heat.


  • Step 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.

  • Step 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.

  • Step 4

    Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.

  • Step 5

    Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.

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