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Zucchini Boats on the Grill
January 28, 2008

I'm writing with an admitted aversion to basically all squash dishes, so I'll concentrate on the nuts and bolts of this recipe. I read many of the reviews, and consequently pre-cooked the zucchini w/about a 1/4" water in the microwave. I tried to squeeze the water from the removed pulp (tough to do, especially in a hurry) by squishing it against a strainer with paper towels. The I poured on the filling ingredients (really, any tasty combination will work, as long as it disguises the squash flavor/texture!). The items in the recipe work fine, but if I ever venture into squash territory again, I'd opt for stronger add-in flavors - Mexican (chorizo & cheese), Italian (hearty marinara & strong parmesean), or maybe more Mediterranean - assorted olives, sauteed mushroom blend, feta or chevre. The most important thing is to find a way to keep these boats from getting soggy. One reviewer recommended broiling the cut/scooped halves w/ a bit of EVOO - I think this would give a crispier canoe to fill than the microwave technique in water. I salute those of you who enjoy squash stuff; I encourage the rest of you to try this - a good and flavorful way to ease yourself into this vegetable group!

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