Grilled Zucchini Boats And Taters


We left town for the weekend and returned to “The Attack of the Killer Zucchini”

Although it was massive the shape was not bad so I decided to try my hand at making zucchini boats


My Medium Scoop worked perfectly to hollow out the middle of the giant.


My directions said to “dice the zucchini balls” but that seemed unnecessary to me, I just chopped it up a bit with my Mix N Chop. We will say I was going for a “rustic look”


Because of the size of the veggie I was working with this insides where VERY watery, I ended up draining them a couple of times in the process


I caramelized the onions a bit and then added the zucchini and some crushed red pepper. I recommend seasoning well at this point, you want this to be really flavorful and I think I could have added more heat.


Add your quartered grape tomatoes and sauce.

You were supposed to use tomato sauce, all I had was catsup, tomato sauce would have been better.


I started them out on my Beer Can Chicken roasting pan (minus the can obviously) lined with foil. I don’t think this let enough heat through and I ended up moving them directly onto the grill rack.


I had just received my BBQ Vegetable Rack and was excited to try it out. I brushed the potatoes with some olive oil, sprinkled them with salt and stuck them on the spikes. That was it, done! I like that it’s long and skinny so I can stick it across the back of my grill and it doesn’t get in the way of other things I’m cooking.



Threw the taters on for about 15 minutes, then added the zucchini and some brats.


Grilled Zucchini Boats

2 medium green zucchini, cut in half lengthwise ( or one massive one)
Extra virgin olive oil
Dash of crushed red pepper
1/4 cup red onion,diced
1 garlic clove, grated or crushed
Pulp or inside of zucchini
1/2 cup red and yellow grape tomatoes, quartered
2 tbsp tomato sauce, prepared or homemade
4 basil leaves, slice in long, thin ribbons
Cooking spray 1/2 cup shredded mozzarella 1 oz. feta cheese crumblesDirections:

1. Remove the inside flesh of each zucchini half with a melon baller, scooping out little balls to create a cavity within the zucchini. Make sure the outer edge is at least a half inch thick, so it stands up to the heat of grill without falling apart. Dice the balls of zucchini.

2. Heat a drizzle (or 2 tbsp) of extra virgin olive oil in a large saute pan over medium heat. Once heated through, add a dash of crushed red pepper and the diced onion. Saute the onion on low heat until slightly caramelized-about 7 minutes. Then add the zucchini and garlic. Mix well and continue to saute on low heat for another 7 minutes.

3. Add in the tomatoes and tomato sauce. Allow to cook for about 3 minutes. Turn heat off and add the basil and 1/4 cup of mozzarella cheese (reserve the remaining for the topping).

4. With a spoon fill each zucchini boat with the filling. On a heated grill, place a large strip of aluminum foil coated with cooking spray on the grill. Place the zucchini boats on the foil, close the grill and cook on medium to low heat for 25 minutes or until tender. Adjust heat if the zucchini browns to quickly on the bottom.

Nutritional Info – 1 Serving Size

  Calories227.1  Total Fat13.3 g   Cholesterol15.2 mg  Sodium301.7 mg  Potassium1,497.8 mg  Total Carbohydrate21.7 g     Dietary Fiber6.6 g     Sugars9.1 g  Protein12.8 g