Ingredients
Scale
- 2 medium zucchini, halved lengthwise
- 1 tablespoon olive oil, plus more for brushing
- 1/2 cup diced onion
- 1 cup diced bell peppers (any color)
- 1 cup diced mushrooms
- 1 clove garlic, minced
- 1/2 cup cooked quinoa or rice
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 cup chopped fresh herbs (such as basil, oregano, or parsley)
- Salt and pepper to taste
Instructions
- Cut the zucchini in half lengthwise and scoop out the flesh, leaving a 1/4-inch border. Dice the zucchini flesh and set aside.
- Heat olive oil in a skillet over medium heat. Add the onion, bell peppers, and mushrooms. Cook until softened, about 5-7 minutes. Stir in garlic and diced zucchini flesh; cook for another 2-3 minutes. Combine with quinoa or rice, Parmesan cheese, and herbs. Season with salt and pepper.
- Brush zucchini boats with olive oil and preheat your grill to medium heat.
- Fill zucchini boats with the vegetable mixture, place on the grill, and cook for 15-20 minutes until tender.
Notes
- Don’t overfill zucchini boats to avoid spillage while grilling.
- Use a grill basket or foil for smaller fillings.
- Experiment with different fillings to find your favorite.
- For a smoky flavor, use wood chips like hickory or mesquite in your grill.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 150 Kcal
- Sugar: 3g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 2mg