Ingredients
4
4 servings
- •2 medium zucchini
- •1 slice white bread, torn into small pieces
- •1 jalapeno pepper, minced
- •6 tablespoons shredded sharp Cheddar cheese
- •0.25 cup bacon bits
- •0.25 cup minced onion
- •0.25 cup chopped tomato
- •3 tablespoons diced green chile peppers
- •1 tablespoon minced black olives
- •1 pinch dried basil
- •seasoned salt to taste
- •ground black pepper to taste
Instructions
- 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, jalapeño, Cheddar cheese, bacon bits, onion, tomato, chile peppers, and olives in a large bowl until combined. Season with basil, 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.
Nutritional Facts
Per 4 servings
- Calories: 120
- Carbohydrate: 9g
- Fat: 6g
- Fiber: 2g
- Protein: 8g
- Sugar: 3g
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