1. How do you grill zucchini so it's not soggy?

To avoid soggy zucchini boats, be sure to salt the zucchini halves before grilling. This step draws out excess moisture. Let the zucchini sit for about 10 minutes, then pat it dry with a paper towel. Grilling over medium heat and ensuring the zucchini is not too thick will also help maintain its firmness.

2. Why are my zucchini boats soggy?

Soggy zucchini boats are typically the result of not removing enough moisture before grilling or cooking them on high heat. Make sure to salt and dry the zucchini before grilling. Additionally, avoid overfilling the boats with watery ingredients, as this can also lead to sogginess.

3. Do you eat the skin on a zucchini boat?

Yes, you can eat the skin of zucchini boats. The skin adds a nice texture and helps the boat hold its shape. However, if you prefer a softer texture, you can peel the zucchini before preparing the boats.

4. What is the best seasoning for grilled zucchini?

The best seasoning for grilled zucchini depends on your flavor preferences. A simple blend of olive oil, garlic, salt, and pepper works wonderfully. For added depth, try adding smoked paprika, thyme, or oregano. You can also experiment with balsamic vinegar, chili flakes, or fresh herbs like basil or parsley for extra flavor.

Grilled Zucchini Boats Recipe: 5 Flavorful Ways to Make Them Delicious

Name: Grilled Zucchini Boats
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 medium zucchini; 2 tablespoons olive oil; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1/2 cup cooked quinoa (optional for vegetarian filling); 1/2 cup ground beef or turkey (optional for a meaty filling); 1/4 cup fresh basil, chopped; 1 tablespoon balsamic vinegar (optional for drizzling)

Description

Grilled zucchini boats are a healthy, flavorful dish perfect for your summer grilling. Discover how to make them with delicious fillings and seasonings in this easy recipe.

Ingredients

Scale

4 medium zucchini

2 tablespoons olive oil

2 cloves garlic,

minced 1/2 teaspoon

salt 1/4 teaspoon

black pepper 1/2 cup

shredded mozzarella cheese 1/4 cup

grated Parmesan cheese 1/2 cup

cooked quinoa (optional for vegetarian filling) 1/2 cup

ground beef or turkey (optional for a meaty filling) 1/4 cup

fresh basil, chopped 1 tablespoon balsamic vinegar (optional for drizzling)

Instructions

1. **Prepare the Zucchini**: Slice the zucchini in half lengthwise and scoop out the seeds with a spoon to create a hollow space for the filling. 2. **Salt the Zucchini**: Sprinkle salt over the zucchini halves and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel afterward. 3. **Preheat the Grill**: Heat your grill to medium. Brush the zucchini halves with olive oil and season with garlic, salt, and pepper. 4. **Prepare the Filling**: For a vegetarian filling, mix the cooked quinoa with mozzarella, Parmesan, and basil. For a meaty version, cook the ground beef or turkey with garlic and onions before combining it with the cheese mixture. 5. **Grill the Zucchini Boats**: Place the zucchini halves on the grill, skin side down, and cook for 10–12 minutes, or until the zucchini is tender but not soggy. 6. **Add Toppings**: If using cheese, sprinkle the shredded mozzarella over the top and allow it to melt for the final few minutes of grilling. Once done, drizzle with balsamic vinegar and sprinkle with additional fresh basil before serving.

Notes

Grilled zucchini boats can be stored in an airtight container in the refrigerator for up to three days. Reheat on the grill or in the oven at 350°F for about 10 minutes.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Main Dish
Method: Grilled
Cuisine: American

Nutrition

Serving Size: 1 boat
Calories: 150
Sugar: 3g
Sodium: 200mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 6g
Cholesterol: 15mg

Keywords: grilled zucchini boats, healthy grilling, zucchini recipe