Ingredients:
2 medium zucchini
1 slice white bread, torn into small pieces
1/4 cup bacon, cooked and crumbled
1 tablespoon black olives, minced
1 jalapeno peppers, minced
3 tablespoons green chili peppers, diced
1/4 cup onions, minced
1/4 cup tomatoes, chopped
6 tablespoons sharp cheddar cheese, shredded
1 pinch dried basil
seasoning salt, to taste
ground black pepper, to taste
Directions:
Prepare the grill for indirect heat.
Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 – 10 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
In a bowl, mix the zucchini pulp with all of the other ingredients.
Stuff the zucchini halves with the pulp mixture.
Seal each zucchini half in aluminum foil. Place the foil packets on the prepared grill over indirect heat. Cook 15 – 25 minutes (depending on the size of your zucchini.).
Use your imagination, you could “clean-out-the-fridge” and make endless combinations of stuffed zucchini!
Servings: 4
Time preparation: 20 min.
Time total: 45 min.