Cheesy Grilled Zucchini Boats Recipes

ZUCCHINI BOATS ON THE GRILL

Steps:

• 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.

CHEESY GRILLED ZUCCHINI BOATS

Steps:

• Preheat the grill. Preheat your grill to High heat (400-450 degrees F). Place a 12" cast iron skillet on your grill and allow that to preheat as well.
• Make the sausage filling. Cook the ground sausage in the skillet until golden brown. Drain off the rendered fat and then stir in the softened cream cheese until evenly incorporated with the sausage.
• Stuff the zucchini. Use a spoon to scrape out and discard the seeds and pulp from inside the zucchini to form the boat shape. Spoon the cream cheese sausage filling into each of the zucchini boats. Spread about 1/2 Tablespoon of basil pesto on top of the sausage mixture in each boat. Sprinkle each boat with 1/4 cup of the shredded mozzarella.
• Grill the zucchini boats. Place the stuffed zucchini boats onto the grill and close the lid. Grill for 4-5 minutes, then rotate the boats around the grill to avoid any hot spots. Close the lid and grill for 4-5 more minutes. You want the cheese to be melty and the zucchini to be tender-crisp. It should be softened, but still firm enough to remove from the grill to your serving tray without falling apart.
• Remove from the grill and serve. Promptly remove the zucchini from the grill. Top with chopped Italian parsley before serving, if desired.

CHEESY ZUCCHINI BOATS

Steps:

• Preheat oven to 375 degrees.
• Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch thick shell.
• Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh.
• Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
• Meanwhile, in a large skillet, heat 2 T olive oil over high heat.
• Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes.
• Add the tomatoes and cook until softened, about 5 minutes.
• Push the vegetables to the side of the pan, add the remaining 1 T oil and the bread crumbs, and toast the bread crumbs for 2 minutes.
• Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
• Flip over the zucchini shells and line the bottoms with the mozzarella.
• Pack in the filling.
• Sprinkle with parmesan on top.
• Bake until the zucchini is tender when pierced with a fork, 20-25 minutes.