Grilled Zucchini Boats Stuffed with Corn and Herbs
3
Points®
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)
Uncooked zucchini
3 large
Kosher salt
0.5 tsp
Fresh yellow corn
2 large
Crumbled feta cheese
0.333 cup(s)
Plain fat free Greek yogurt
0.25 cup(s)
Basil
2 Tbsp
Light mayonnaise
1.5 Tbsp
Fresh thyme
1.5 tsp
Black pepper
0.25 tsp
Instructions
1
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.
2
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).
3
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.
4
Serving size: 1 zucchini boat
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