Cheesy Grilled Zucchini Boats

August 8, 2017

Cheesy Grilled Zucchini Boats
Cheesy Grilled Zucchini Boats are the zucchini craze you need to get behind! Tender summer zucchini is stuffed with cream cheese and Italian sausage, drizzled with pesto, and topped with loads of melty mozzarella. This simple, 5-ingredient recipe is ready in under 30 minutes and kills it as a main course, impresses as an appetizer, or plays the perfect starring role as a side dish. Honestly, I can’t think of a time that would be inappropriate to make and eat these. I even had some the next morning for breakfast.

Grilled Zucchini Boats

To add to the timeliness of this recipe, today is actually National Zucchini Day!! Probably because if you or anybody you know has planted a zucchini plant, chances are you’ve got some on your counter right now. If you’re ready for some fresh inspiration to utilize that tasty vegetable, look no further! I’m sharing my recipe for these amazing Cheesy Grilled Zucchini Boats as well as loading you up with new ideas from some of my favorite food bloggers on the interwebs. From savory to sweat, healthy to indulgent, we’ve got a recipe for you!!

Grilled Zucchini Boats

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Cheesy Grilled Zucchini Boats
Cheesy Grilled Zucchini Boats
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 
Course: Appetizers, Main Dish, Side Dishes
Cuisine: Italian
Servings: 4 people as a main dish
Ingredients
  • 4 medium green zucchini sliced in half lengthwise
  • 1 pound ground Italian sausage sweet or hot, whichever you like
  • 8 oz cream cheese softened
  • 4 Tablespoons basil pesto
  • 2 cups shredded mozzarella cheese
Instructions
  1. Preheat your grill to High (400-450 degrees F). Place a 12 inch cast iron skillet on your grill and allow that to preheat as well.
  2. Cook the ground sausage in the skillet until golden brown. Drain off the rendered fat and then stir in the softened cream cheese until evenly incorporated with the sausage.
  3. Use a spoon to scrape out and discard the seeds and pulp from inside the zucchini to form the boat shape. Spoon the cream cheese sausage mixture into each of the zucchini boats. Spread about 1/2 Tablespoon of basil pesto on top of the sausage mixture in each boat. Sprinkle each boat with 1/4 cup of the shredded mozzarella.
  4. Place the stuffed zucchini boats onto the grill and close the lid. Grill for 4-5 minutes, then rotate the boats around the grill to avoid any hot spots. Close the lid and grill for 4-5 more minutes. You want the cheese to be melty and the zucchini to be tender-crisp. It should be softened, but still firm enough to remove from the grill to your serving tray without falling apart.
  5. Optional: top with chopped Italian parsley before serving.

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