Grilled zucchini boats

By Spencer Watts
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SERVES
8

Ingredients

Zucchini:

  • 4 zucchinis
  • Olive oil to grill
  • Salt to season

Orzo:

  • 1-1/2 cups (350 milliliters) orzo
  • Salt to season the water

Salad dressing:

  • 1/4 cup (60 milliliters) lemon juice
  • 1/3 cup (80 milliliters) olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon (2.5 milliliters) crushed red pepper flakes
  • 1 tablespoon (15 milliliters) honey
  • Salt and pepper

Salad:

  • 1 cob corn, charred
  • 1/3 cup (80 milliliters) sun-dried tomatoes, chopped
  • 1-1/2 cups (350 milliliters) crumbled feta cheese
  • 1/2 cup (120 milliliters) fresh basil, chiffonade

Directions

Orzo:

  1. Bring a pot of salted water to a rolling boil.
  2. Add orzo and cook to desired doneness, then drain.
  3. Transfer orzo to a large bowl and set aside. 

Salad dressing:

  1. In a bowl whisk together, lemon juice, olive oil, garlic, crushed red pepper flakes, honey, salt, and pepper to season.

Zucchini:

  1. Preheat the barbeque to medium-high heat of 375 F (190 C).
  2. Slice zucchini in half lengthwise, then spoon out the seeds of each half.
  3. Brush the zucchini boats with olive oil and salt to season.
  4. Place the zucchinis on the grill.
  5. Grill for three minutes cut side down, until char marks appear.
  6. Flip the zucchini boats and grill for three minutes more or until the zucchini boats are slightly softened.
  7. Remove from grill and place the cooked zucchini boats on a serving platter.

Salad:

  1. Cut the charred kernels off the cob of corn.
  2. To the cooked orzo pasta add salad dressing, charred corn nibs, sun-dried tomatoes, feta cheese, and fresh basil, stir
  3. Fill the interior of the zucchini boats with the orzo salad mixture and serve.
  4. Note: Cooking times and temperatures will vary depending on the size and type of your barbeque

 

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