Preheat a charcoal or gas grill for direct cooking over medium-high heat (375 degrees).
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Transport your weeknight dinner to the Mediterranean with these delicious, vegetarian-friendly grilled zucchini boats. Filled with fresh summer produce and tossed in a tangy Greek dressing, these stuffed zucchini can be served as a hearty side.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (9- to 12-oz.) zucchini | ||
| ½ tsp. kosher salt, divided | ||
| ¾ tsp. coarsely ground Hy-Vee black pepper, divided | ||
| ¼ c. Greek feta vinaigrette | ||
| ¼ c. Hy-Vee no salt added garbanzo beans, drained and rinsed | ||
| ¼ c. diced English cucumber | ||
| ¼ c. sliced Basket & Bushel grape tomatoes | ||
| ¼ c. pitted Castelvetrano olives, drained and sliced | ||
| 2 tbsp. finely diced red onion | ||
| 2 tbsp. Soirée traditional feta cheese crumbles | ||
| 1 tbsp. finely chopped fresh oregano, plus additional for garnish | ||
| 1 tbsp. finely chopped Italian parsley, plus additional for garnish |
Things To Grab
- Charcoal or gas grill
- Sharp knife
- Tongs
- 1/2-tsp. metal measuring spoon
- Medium bowl
- Wooden spoon
Directions
Cut zucchini lengthwise in half; season with 1⁄4 tsp. salt and 1⁄4 tsp. pepper.
Place zucchini, cut sides down, on grill rack. Grill for 12 to 15 minutes or until zucchini are slightly tender and have grill marks, rotating occasionally. Remove from grill; cool slightly.
Scoop out flesh from each zucchini half to make 1⁄4-in.-thick shells, using a 1⁄2-tsp. measuring spoon. Reserve scooped-out zucchini flesh for another use. Season shells with remaining 1⁄4 tsp. salt and 1⁄4 tsp. black pepper.
For salad, place vinaigrette in a medium bowl. Add garbanzo beans, cucumber, tomatoes, olives, red onion, feta cheese, 1 Tbsp. oregano, 1 Tbsp. parsley and remaining 1⁄4 tsp. black pepper; gently toss to coat. Let stand for 10 minutes, tossing occasionally.
Spoon mixture into zucchini shells; garnish with additional oregano and parsley, if desired.
Nutrition facts
Servings
130 Calories per serving
1 zucchini boat
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 5mg
- Sodium: 550mg
- Total Carbohydrates: 10g
- Protein: 4g
Daily Values
0%
Iron 6%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 10%