Stuffed Zucchini on the Grill

Cooking Recipes Catalogue

Stuffed with olives, fresh veggies, and cheese -- these tasty treats make eating your veggies fun.

INGREDIENTS (for 4 servings):


  • 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, diced bread, 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.

  • The original recipe, Zucchini Boats on the Grill, was submitted by BajaTheCat, and contains 118 calories, 6.1 g fat, 18 mg cholesterol, 490 mg sodium, 8.7 g carbohydrates, 2 g fiber, and 7.9 g protein.