Cooking With Que
Grilled Zucchini Boats Stuffed with Corn and Herbs

Grilled Zucchini Boats Stuffed with Corn and Herbs

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6
    • Difficulty Level

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 insides that you scoop out to make the boats, or chop and save them to add to pasta sauce, egg scrambles, or smoothies… honestly, I just suggest you save them because why waste a great veggie :). This is recipe we copped from Weight Watchers, but put our vegan spin on it.. why…. because it looked like a fire recipe! In Jesus Name!

Let’s get to it!

F  O  L  L  O  W     M  E  ❤️  🌱

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Ingredients

  • 3 large Zucchini, about 10 oz each
  • ½ tsp Kosher Salt
  • 2 large Corn on the Cob or 1 cup
  • ⅓ cup Vegan Crumbled feta cheese
  • ¼ cup Vegan Plain Greek yogurt
  • 2 Tbsp Basil
  • 1½ Tbsp Veganaise
  • 1½ tsp, chopped Fresh thyme
  • ¼ tsp Black Pepper

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. IT'S TIME TO EATTTTT!!! PLATE IT UP!!!

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