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Grilled Stuffed Zucchini Boats

This dish features zucchini halved lengthwise and grilled until charred and smoky, then filled with a savory mixture of chopped zucchini insides, cheese, herbs, and breadcrumbs. The result is tender zucchini shells with crispy edges and a flavorful, gooey stuffing that offers a delightful contrast in textures, perfect for summer grilling or a light main course.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 medium zucchini preferably fresh and firm
  • 2 tablespoons olive oil for brushing and flavor
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper freshly cracked
  • 1 clove garlic minced
  • 1 cup chopped zucchini insides from scooped zucchini flesh
  • 1/2 cup shredded cheese mozzarella or feta work well
  • 1/4 cup breadcrumbs for added crunch
  • 2 tablespoons fresh herbs chopped parsley or basil

Equipment

  • Grill
  • Spoon
  • Knife
  • Cutting board
  • Bowl

Method
 

  1. Use a sharp knife to carefully slice each zucchini in half lengthwise, creating boat-shaped halves. Scoop out the insides with a spoon, being gentle to avoid tearing the flesh, and set the insides aside for the filling.
  2. Brush the cut sides of the zucchini halves lightly with olive oil, then place them cut-side down on a hot grill. Grill for about 4-5 minutes until the flesh develops beautiful char marks and slightly softens, creating a smoky, crispy edge.
  3. Meanwhile, chop the scooped zucchini insides into small pieces. In a bowl, mix the chopped insides with minced garlic, shredded cheese, breadcrumbs, herbs, salt, and pepper until well combined.
  4. Once the zucchini shells are grilled and charred, flip them over and gently stuff each boat with the prepared filling, pressing it in to fill the cavity completely.
  5. Return the filled zucchini boats to the grill, cooking for another 4-5 minutes until the cheese melts, the filling is heated through, and the tops are golden and crispy.
  6. Remove the zucchini from the grill and let them rest for a minute. Serve hot, garnished with extra herbs if desired, and enjoy the smoky, cheesy, crispy bites.