USA
Grilled Zucchini Boats with Tomato-Basil Topping
A light, fresh summer dish showcasing zucchini, tomatoes, garlic, and basil straight from the garden.
~132 kcalper serving~3g protein~9g carbs~10g fat
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 3.
Ingredients
- 2–3 medium zucchinis
- 1–2 tomatoes, diced
- 2 garlic cloves, minced
- ¼ cup chopped fresh basil
- 2 tbsp olive oil
- Salt & pepper
- Optional: mozzarella, parmesan, balsamic glaze, chili flakes
Cooking Steps
Prep zucchini
Slice lengthwise. Scoop out a little center to form boats.
Grill
Brush with olive oil, salt, and pepper. Grill 3–4 minutes per side.
Prepare topping
Mix diced tomatoes, garlic, olive oil, basil, salt, and pepper.
Assemble
Spoon tomato mixture over grilled zucchini.
Optional
Add cheese or balsamic glaze.
Optional Enhancements
- Caprese style: add mozzarella + balsamic
- Spicy: add red pepper flakes
- Italian herb version: add oregano or thyme
- Stuffed boats: add quinoa, beans, or cheese
Plant & Growing Tips
Zucchini
- Direct sow after frost once soil warms.
- Needs full sun and rich, well-drained soil.
- Harvest young (6–8 in.).
- Mulch heavily.
Tomatoes
- Start indoors early; transplant when warm.
- Stake or cage plants.
Basil
- Loves heat and sunshine.
- Pinch off flower buds.
- Grows well in containers.
Garlic
- Plant in autumn; harvest midsummer.
Natural Pest Control
- Zucchini: neem spray for squash bugs; row covers for borers.
- Basil repels pests and enhances tomato growth.
- Marigolds deter nematodes.
Harvest
Zucchini
- Harvest every 1–2 days during peak season.
Tomatoes
- Pick when fully colored and slightly soft.
Basil
- Harvest often for bushy plants.
Storing & Freezing
Best eaten fresh. Tomato topping keeps 1–2 days chilled.
