Zucchini Boats on the Grill

1. 1

   Set up the grill for indirect medium heat.

2. 2

   Put the zucchini in a large pot and add enough water to cover. Bring to a boil and cook for 5 minutes. Drain and let cool, then cut in half lengthwise. Scoop out the pulp, leaving about 1/4 inch of flesh next to the skin. Chop the pulp into small pieces.

3. 3

   Combine the zucchini pulp, bread pieces, jalapeño, Cheddar cheese, bacon bits, onion, tomato, chile peppers, and olives in a large bowl and stir until mixed. Season with basil, seasoned salt, and pepper; mix well.

4. 4

   Fill the zucchini halves with the pulp mixture. Wrap each zucchini boat in aluminum foil.

5. 5

   Set the wrapped zucchini boats on the prepared grill over indirect heat and cook until tender, 15 to 20 minutes.

• Calories 111.14 kcal Moderate
• Protein 6.55 g Moderate
• Carbs 10.08 g Moderate
• Total Fat 5.31 g Moderate
• Saturated Fat 2.85 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 12.09 mg Low Source
• Sodium 312.06 mg Moderate
• Fiber 1.92 g Low Source
• Sugar 3.19 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 96.21 mg Low Source
• Iron 1.08 mg Low Source
• Potassium 279.29 mg Low Source
• Vitamin A 34.8 mcg_rae Low Source
• Vitamin C 14.85 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Onions 🧅