Bumper Crop: Easy Grilled Zucchini Boats
If you’re struggling with an overabundant zucchini harvest, there’s good news: Your bumper crop serves as an ideal vessel to deliver tasty, summer-centric sides and meals, and that vessel is a boat.
It’s the time of year when most vegetable gardeners find themselves in the same boat: an oversupply of zucchini and not enough unsuspecting neighbors upon which to foist them off. If you’re struggling with your zucchini harvest, there’s good news: Your bumper crop serves as an ideal vessel to deliver tasty, summer-centric sides and meals, and that vessel is a boat. This recipe gets bonus points for grillability — zucchini boats will do well on the grill wrapped in foil and placed over indirect heat. Their mild flavor melds well with a variety of savory, salty ingredients; you can mix and match, pleasing vegetarians and carnivores alike. Try this recipe for Havarti-bacon-mushroom stuffed zucchini boats — and don’t be afraid to experiment with fillings. Just keep the proportions and grilling techniques the same, and you’ll be on your way to making a dent in the summer’s bounty.
Stuffed zucchini boats on the grill
Ingredients
- 2 medium zucchinis
- 1 slice white bread, torn into small pieces
- 6 tablespoons shredded Havarti cheese
- ¼ cup bacon bits
- ¼ cup minced onion
- ¼ cup chopped tomato
- ¼ cup chopped mushrooms
- 1 pinch smoked paprika (or chili powder)
- seasoned salt to taste
- ground black pepper to taste
Directions
Prepare the grill for indirect medium heat.
Place zucchini in a large pot with enough water to cover. Bring to a boil and cook for 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out pulp to about 1/4 inch from the skin. Chop pulp into small pieces.
Mix zucchini pulp, bread pieces, Havarti cheese, bacon bits, onion, tomato, and mushrooms in a large bowl until combined. Season with smoked paprika, seasoned salt, and pepper; mix well.
Stuff zucchini halves with pulp mixture. Wrap each zucchini boat with aluminum foil.
Place wrapped zucchini boats on the prepared grill over indirect heat and cook until tender, 15 to 20 minutes.