Chef Wendell: Grilled zucchini canoes
INDIANAPOLIS (WISH) – When it’s sizzling outdoors, appetites diminish, plus no one wants to fire up the oven. Rather than traditional heavy, greasy, hard-to-digest foods, this easy low-fat grilled zucchini canoes stuffed with sweet summer tomatoes, mozzarella and basil make a fresh, highly nourishing hot weather vitamin pill on a plate.
Grilled Zucchini Canoes4 servingsVariation on a recipe from Eating Well: July/August 2011
2 medium 2-inch-wide washed zucchini (For the loveliest presentation, use long, relatively skinny zucchini.)
1/2 tsp. Himalayan salt, divided
1/2 tsp. freshly ground pepper, divided
1 tbsp. extra virgin olive oil
1 tbsp. apple cider vinegar (Bragg’s)
1 tbsp. minced garlic
1 cup quartered grape red and yellow tomatoes
1/2 cup diced ‘fresh’ mozzarella cheese
1/4 cup thinly sliced fresh basil
1 tbsp. ground flax seed-Omega 3 EFA and fiber
Garnish with marigold flower petals
- Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.
- Rub the inside with extra virgin olive oil; sprinkle with salt and pepper
- Place the zucchini halves meat side down onto the grill. Sprinkle with salt and pepper.
- Cover grill and heat until tender-crisp, 3 to 4 minutes. Not too long!
- Whisk oil, vinegar, garlic, salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the shells.
- Garnish with Marigold leaves
For more on this delicious and nutritious recipe, click on the videos.