Grilled zucchini boats stuffed with corn and herbs
3 large, about 10 oz each
½ tsp(s), divided
2 ear(s), large
Crumbled feta cheese
Plain fat free Greek yogurt
2 tbsp(s), finely chopped
1½ tsp(s), chopped
- Coat an outdoor grill rack with cooking spray. Heat the grill to medium-high heat. Cut each zucchini in half lengthwise. Scoop out pulp from each zucchini half with a melon baller or spoon to form a ¼-inch-thick shell. Discard pulp or reserve for another use. Sprinkle ¼ tsp salt evenly over zucchini boats.
- Coat the zucchini boats and corn with cooking spray. Arrange the corn and zucchini boats, cut side down, on the grill rack and close the lid. Grill the zucchini boats for 5 minutes. Grill the corn until lightly charred, turning occasionally, about 8 minutes. Remove from the grill (keep grill on).
- Cut the kernels from the corn cobs. In a medium bowl, stir together the corn, feta, yogurt, basil, mayonnaise, thyme, remaining ¼ tsp salt, and pepper. Divide the mixture evenly among the zucchini boats. Place the boats on the grill rack. Close the lid and cook until thoroughly heated, 4 to 5 minutes.
- Serving size: 1 zucchini boat