Chili in Grilled Zucchini Boats

Yesterday was too dreadfully hot to think about cooking, so we fired up the grill and tried something new. These are officially chili-stuffed zucchini, but we thought it was much more interesting to dub them zucchini boats.

Halve zucchini lengthwise and scoop out the centers

Salt and pepper, then brush with garlic and olive oil

The recipe has you make up a very basic mix of beans, cheese, cilantro and salsa, but you could substitute leftover chili for an even faster prep. I'll add a pinch of cumin or chili pepper the next time around.

The Boy declared that it was the only recipe I've ever made that he liked. I decided to accept the compliment without comment!

Recipe below; printable version here.

CHILI-STUFFED ZUCCHINI

4 medium-size zucchini
Salt and black pepper
1 Tbs extra-virgin olive oil
2 garlic cloves, minced
1½ cups cooked pinto or black beans (or 1 15-ounce can), drained
¾ cup grated Monterey Jack cheese
1/3 cup salsa
¼ cup finely chopped fresh cilantro

Prepare a medium-hot fire in the grill.

Slice the zucchini in half lengthwise. Scoop out the centers, leaving about ¼ inch of flesh in the shells. (Discard the zucchini flesh or reserve for another use, such as making vegetable stock.) Generously sprinkle the zucchini with salt and pepper. Combine the olive oil and garlic and brush onto the zucchini, inside and out.

Combine the beans, ½ cup of the Monterey Jack, the salsa, and cilantro. Season with salt and pepper, if needed. Stuff the mixture into the zucchini shells. Sprinkle the remaining ¼ cup Monterey Jack on top.

Grill with the lid down until the zucchini is tender and the stuffing is hot, 10 to 12 minutes. Carefully remove from the grill with a spatula. Serve at once.

Serves 4 to 8.

From The New Vegetarian Grill: 200 Flame-Kissed Recipes for Fresh, Inspired Meals