(upbeat music)
- What's up, guys?
Suzy here with TheMediterraneanDish.com.
Today we are going to make my easy grilled zucchini boats.
Go ahead and just trim our zucchini on both sides this way
and kinda just go right in the middle.
If you want to be able to place your zucchini
so it kinda sits nice without rolling too much,
you just kinda take off a little bit,
and now it's nice and sturdy.
I'm going to go ahead and give them a nice brush
with Early Harvest Greek extra virgin olive oil.
And we're gonna brush and season, you guys,
so that the seasoning that we put on here
will kinda stick to our zucchini
and give them a beautiful flavor.
Kosher salt and black pepper.
And a pinch of oregano.
Super simple.
You'll love this as a side dish or even an appetizer.
It's so pretty and so tasty and so easy.
(upbeat music)
So now that you have the top already seasoned,
we're gonna go ahead and start grilling flesh side down.
And then while that's happening,
we're gonna go ahead and do the same brushing situation
over there on the stove, so let's head to it.
Of course, you can grill these outdoors if it's nice out.
That would be perfect.
But I'm just gonna use my skillet today,
and it's super easy, and it works just as well.
And you don't need a whole lot of olive oil.
We're trying to grill here.
We're not trying to saute or anything.
So just a quick brush of extra virgin olive oil.
Oh yeah.
So while it's grilling on this side,
I'm going to go ahead and season the back end.
So we're gonna do a brush of olive oil.
We'll season with salt, pepper, and a little bit of oregano.
Let's see.
Oh, yes.
Nice and charred and tender on this side.
We're gonna wait a few minutes on the other side.
Oh, yes.
These look good.
(hands clapping)
(laughs)
And we've got ourselves
some beautiful charred zucchini boats.
I'm gonna let these cool here for just a minute
while we work on the rest of the filling
that goes into the zucchini boats.
So first of all, we have some cherry tomatoes.
And then I think I'd like to do some green onions.
I'm gonna trim the head.
Kinda bunch them together and chop.
I think this looks good.
That goes in here.
We've got some crumbled feta cheese.
We're gonna start with a little bit
and maybe add more later.
And then maybe a little bit of lemon zest.
I'm gonna use lemon juice too later, but not a ton,
so I need all the zest I can have in this mix.
Chop up some beautiful parsley.
Watch your fingers.
That goes in.
And I'm gonna do some fresh mint leaves.
Bunch 'em up, and chop.
Fresh mint goes in.
Okay, in order to stuff the zucchini,
we obviously need to make room.
So we're gonna try to scrape out the flesh,
and we're gonna add it to our stuffing right in here.
I'm going to add a squeeze, tiny, tiny splash of lemon,
and a little bit of oregano, and maybe a pinch of salt.
Not too much.
We've got feta cheese going on.
And some pepper.
Now of course, if you want the vegan version of this,
simply omit the feta.
That's all you need to do.
To bring it all together,
a drizzle of my Early Harvest extra virgin olive oil.
You can find this on TheMediterraneanDish.com.
Just hit the shop tab when you get there.
And mix this party all together.
And you've made every use of your zucchini hearts here,
so they're in the mix.
Before you add the mixture to the zucchini boats,
make sure you plate them,
because then it's much easier not to move them
with the stuffing on top.
And let's go ahead and add our little filling.
Beautiful stuffed zucchini boats,
full of fresh herbs and beautiful colors.
You guys, this makes an amazing appetizer
or a fresh side next to anything you can imagine.
Grab the recipe on TheMediterraneanDish.com,
and for more easy, wholesome recipes
with big Mediterranean flavors,
make sure you subscribe and follow this channel.
I'll see you later.
Ciao.