Contributed by: Lauren Sorgaard of Hinckley, MN Serves approximately four
Ingredients:
2 medium zucchini
1 slice white bread, torn into small pieces
1/4 c. bacon bits
1 T. minced black olives
1 jalapeno pepper, minced
3 T. diced green chile peppers
1/4 c. minced onion
1/4 c. chopped tomato
6 T. shredded sharp cheddar cheese
1 pinch dried basil
seasoned salt to taste
ground black pepper to taste
Preparation instructions:
Prepare the grill for indirect heat. Place the zucchini in a pot with enough water to cover. Bring to boil and cook 5 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, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. Season with basil, seasoned salt, and pepper. Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil. Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.