Friday, June 25, 2010

Grilled Zucchini Boats

I got this idea from a friend and tried them out last night - yummy! Best of all, I only used one pan (though I had to do this in two rounds). Yay for cast iron!

2 gigantic zucchini, or 3 smaller ones
half bulb garlic, minced (I love garlic, you may want less)
1 medium onion
1 huge tomato or a couple small ones
lots of cheese
little salt to taste

Chop up onion and garlic, and cook until onions are almost translucent with a little bacon fat, ghee, or other fat. While those are cooking, dice tomato, set aside. Cut zucchini in half-lengthwise, scoop out the soft flesh and chop up. Add zucchini guts and tomato to pan and cook on medium to low heat for another five minutes, until everything is soft, and a lot of the liquid has evaporated. Salt to taste and add other seasonings as desired. (Basil, oregano, thyme, marjoram... any would have been a good addition, I was just in a hurry and didn't have time to experiment.) When the filling is ready, use a spoon to fill your hollowed out zucchini “boats” and top with a thick slice of cheese. (I use cheddar and colby jack - you cheese fanatics might like an enjoy a nice goat cheese.) After you’ve scraped out the last bit of filling into your boats, throw some more fat into your pan and carefully put the zucchini in. If you have an actually grill fired up, this is the time to put them on. Next time my hubby has the grill going I’ll do these that way. Put a lid on to help contain the heat and melt the cheese, and cook till the cheese is melty - but not oozing everywhere!

Top with a sail and eat up - these were quite filling, yummy, and messy :)

1 comment:

  1. Thanks for sharing the link Jen! Those look really tasty. We'll have to give them a try this season!


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