Grilled Zucchini Boats
Grilled zucchini boats stuffed with a flavorful blend of eggplant, mushrooms, tomatoes, chickpeas, and basil—perfect for veggie lovers and grill enthusiasts alike.
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Cooking tools:
- Grill
- Pepper mill
- Pastry brush
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Mixing bowl
- Colander
- Spoon
- Baking sheet
- Parchment paper
- Plastic wrap
- Oven
- Refrigerator
- Baking dish
Ingredients
- 8 zucchini trim stem & root ends and halve lengthwise
- 2 large onions cut in 1/2″ dice
- 4 cloves garlic minced
- 2 eggplants peeled and cut in 1/2″ dice
- 4 tomatoes cut in 1/2″ dice
- 2 bunches parsley washed dried chopped
- 6 medium portabella mushrooms cut in 1/2″ dice
- 3 yellow peppers cut in 1/4″ dice yellow part only
- 2 bunches of basil roughly chopped
- 2 cups chick peas drained
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