The Pampered Chef. Ingredients: 2 medium zucchini, stem end trimmed 1 cup (250 mL) shredded Italian cheese blend, divided 2 plum tomatoes, seeded and diced 2 slices bacon, cooked, drained and crumbled 3 green onions with tops, thinly sliced 2 tbsp (30 mL) panko bread crumbs 1 tsp (5 mL) olive oil 1/2 tsp (2 mL) each salt and coarsely ground black pepper 1/2 cup (125 mL) loosely packed fresh basil leaves, finely chopped Directions: Prepare grill for direct cooking over medium-high heat. Cut zucchini in half lengthwise. Peel a thin slice from rounded bottoms of zucchini halves using the Serrated Peeler to form a flat base. Using the Core & More, scoop out and discard centers to form 1/2-inch-thick (1-cm) shells; set aside. For filling, combine 3/4 cup (175 mL) of the cheese, tomatoes, bacon, green onions and bread crumbs in the Small Batter Bowl; toss to combine and set aside. Preheat BBQ Grill Basket on grid of grill 3 minutes. Brush zucchini with oil using the Chef’s Silicone Basting Brush; sprinkle with salt and black pepper. Place zucchini cut-side down into grill basket. Grill, covered, 6-8 minutes or until zucchini are crisp-tender. Remove grill basket from grill. Turn zucchini over using the BBQ Tongs. Using a Medium Scoop, scoop filling evenly into wells of zucchini. Sprinkle with remaining 1/4 cup (50 mL) cheese. Grill, covered, 4-5 minutes or until cheese is melted and filling is heated through. Remove grill basket from grill. Remove zucchini boats from grill basket; garnish with basil.
Posted on: Fri, 19 Jul 2013 18:37:33 +0000
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