Grilled zucchini boats stuffed with corn and herbs
1
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
6
Difficulty
Easy
This veggie-packed side pairs two of summer’s best offerings: fresh zucchini and corn. We grill the corn first to give it some rich charred notes, then cut the kernels from the cobs and mix them with yogurt, mayo, feta, and fresh herbs for creamy texture and herbal goodness. The filling goes into grilled hollowed-out zucchini halves that finish on the grill to ensure everything is warm. You can either compost the zucchini “innards” that you scoop out to make the boats, or chop and save them to add to pasta sauce, egg scrambles, or smoothies.
Ingredients
Cooking spray
4 spray(s)
Zucchini
3 large, about 10 oz each
Kosher salt
½ tsp(s), divided
Cooked corn
2 ear(s), large
Crumbled feta cheese
⅓ cup(s)
Plain fat free Greek yogurt
¼ cup(s)
Fresh basil
2 tbsp(s), finely chopped
Light mayonnaise
1½ tbsp(s)
Fresh thyme
1½ tsp(s), chopped
Black pepper
¼ tsp(s)