Cooking for 4 people
Ingredients
- 4
zucchini, cut lengthwise
- 1 lb.
Italian sausage
- 2 cloves
garlic, minced
- 1
small can Italian-style diced tomatoes, drained
- 16 oz.
mozzarella cheese
- 1
small bunch of basil leaves, chopped for garnish
1Food Prep
Slice the tips off of your zucchini, then slice them lengthwise. Remove the inner part of your zucchini with a spoon or melon baller so there’s room to add the stuffing.
2Grill Prep
Fuel: We recommend Kingsford™ Charcoal with Hickory to add an authentic, smoky wood flavor that’ll compliment this dish perfectly.
Method: Two-Zone Method
Temp: 425°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate and griddle thoroughly. If you don’t have a griddle, you can use a grill-safe skillet or pan.
Add your Italian sausage, garlic and tomatoes to a griddle or skillet placed over the coals, on the hotter side of your grill, stirring until cooked through. This should only take a few minutes.
Scoop your cooked sausage mixture into the zucchini boats and place them on the cooler side of the grate, away from the coals.
Top them off with mozzarella cheese, then cook your zucchini boats for an additional 10–15 minutes or until the cheese has melted, the zucchini is fork tender and the Italian sausage reaches an internal temperature of 160°F.
Garnish your zucchini boats with fresh basil and serve immediately.
Recipe created by Robyn Lindars — Recipe Developer, Grilling Expert, Editor in Chief of Grill Girl Magazine and GrillGirl.com — on behalf of Kingsford™ Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
