grilled zucchini boats
These grilled zucchini boats are smoky, tender, cheesy, and full of fresh vegetables.Fresh zucchini creates an edible boat for the flavorful filling.Onion, bell pepper, tomato, and garlic provide savory depth.Italian herbs add a fragrant Mediterranean-inspired flavor.Mozzarella and Parmesan create a delicious melted topping.The grill gives the zucchini beautifully charred and caramelized edges.
Ingredients
For the Zucchini Boats
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 1 medium tomato, finely diced
- ½ cup chopped mushrooms
- ½ cup finely chopped zucchini flesh
- ½ teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- ½ cup breadcrumbs
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Optional Garnishes
- Fresh basil
- Fresh parsley
- Extra Parmesan
- Red pepper flakes
- Lemon wedges
- Balsamic glaze
Instructions
- Preheat your gas or charcoal grill to medium heat, approximately 375–400°F (190–200°C).Clean the grill grates and lightly oil them to help prevent sticking.
- Wash and dry the zucchini.Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the center, leaving approximately ¼ inch of flesh around the edges.Finely chop the zucchini flesh and reserve it for the filling.
- Brush the zucchini halves lightly with olive oil.Place them cut-side down on the grill and cook for approximately 4–5 minutes until they develop light grill marks and begin to soften.Remove them from the grill and set aside.
- Heat a skillet or grill-safe pan over medium heat.Add olive oil, followed by the diced onion and bell pepper. Cook for approximately 3–4 minutes.Add the chopped mushrooms and reserved zucchini flesh. Cook for another 3–4 minutes until the vegetables soften and excess moisture evaporates.
- Add the minced garlic and diced tomato.Cook for approximately 2 minutes, stirring frequently.Add Italian seasoning, oregano, garlic powder, salt, black pepper, and red pepper flakes if using.
- Remove the vegetable mixture from the heat.Stir in the breadcrumbs, Parmesan, and about half of the mozzarella.Mix until everything is evenly combined.
- Carefully spoon the vegetable filling into each grilled zucchini half.Press the filling gently into the zucchini so it stays in place.Sprinkle the remaining mozzarella over the tops.
- Reduce the grill to medium-low heat.Place the filled zucchini boats on the grill, preferably over indirect heat.Close the grill lid and cook for approximately 8–12 minutes, until the zucchini is tender and the cheese has melted.If your grill has hot spots, move the zucchini boats as necessary to prevent the bottoms from burning.
- Carefully remove the zucchini boats from the grill.Allow them to rest for 2–3 minutes before serving.Garnish with fresh basil or parsley, Parmesan, red pepper flakes, or a light drizzle of balsamic glaze.
Notes
- Choose medium-sized, firm zucchini for the best grilling results.
- Leave enough zucchini flesh around the edges so the boats remain sturdy.
- Cook excess moisture out of the filling before stuffing.
- Oil the grill grates before cooking to reduce sticking.
- Use indirect heat when melting the cheese.
- Keep the grill lid closed during the final cooking stage.
- Watch the zucchini carefully because grills can have uneven heat.
- Allow the boats to rest briefly before serving.