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Sunday, January 10, 2016

zucchini boats on the grill

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • 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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