Recipe Details
Ingredients
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2mediumzucchini
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1slicewhite bread, torn into small pieces
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1jalapeno pepper, minced
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6tablespoonsshredded sharp Cheddar cheese
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¼cupbacon bits
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¼cupminced onion
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¼cupchopped tomato
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3tablespoonsdiced green chile peppers
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1tablespoonminced black olives
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1pinchdried basil
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seasoned salt to taste
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ground black pepper to taste
Cooking Directions
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Prepare the grill for indirect medium heat.
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Place zucchini in a large pot with enough water to cover. Bring to a boil and cook for 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out pulp to about 1/4 inch from the skin. Chop pulp into small pieces.
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Mix zucchini pulp, bread pieces, jalapeño, Cheddar cheese, bacon bits, onion, tomato, chile peppers, and olives in a large bowl until combined. Season with basil, seasoned salt, and pepper; mix well.
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Stuff zucchini halves with pulp mixture. Wrap each zucchini boat with aluminum foil.
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Place wrapped zucchini boats on the prepared grill over indirect heat and cook until tender, 15 to 20 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories120 | |
| % Daily Value * | |
| Total Fat 6g |
8% |
| Saturated Fat 3g |
17% |
| Cholesterol 18mg |
6% |
| Sodium 502mg |
22% |
| Total Carbohydrate 9g |
3% |
| Dietary Fiber 2g |
7% |
| Total Sugars 3g |
|
| Protein 8g |
16% |
| Vitamin C 25mg |
28% |
| Calcium 129mg |
10% |
| Iron 1mg |
6% |
| Potassium 350mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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