I’m sure you’ve seen these bad boys on Pinterest before, but in my normal ways I saw the picture, but didn’t know the recipe. So this is my take on how it should be made. Was it a winner? You bet your bottom dollar is was. Shockingly light and refreshing with a slight char flavour from the grill. Delicious.
Grilled Zucchini Bolognese Boats
- 2 medium green zucchini (yellow summer squash would be great too!), washed & halved, spooned out a little of the centre/seeds to make a boat to hold the sauce, trimmed a little of the bottom so they don’t tip over
- 1 Tbsp EVOO
- 3 rashes bacon, chopped
- 1 lb. ground pork
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 1 can whole tomatoes, remove each tomato by hand and squish into the pan – discard the remaining juice
- 1/4 cup fresh basil, chopped
- 1/4 cup freshly grated romano cheese
- Coarse salt & freshly cracked black pepper (more salt than you think, approx. 3/4 tsp or more)
In a large sauteuse, begin on medium high heat – add in EVOO and bacon when pan is hot. Sauté until beginning to brown. Add in the ground pork. Let the bottom caramelize before tossing. When the pork is no longer pink, add the shallots & garlic. Sauté until fragrant and translucent, then add in the tomatoes. Season with S&P. Reduce to a simmer and let cook for a few minutes. At this point start your BBQ. When the BBQ is hot, your sauce will be ready to ladle into the zucchini boats. Top with a little cheese.
Place the boats on the BBQ (zucchini side down..) – close the lid, and cook for 10 – 15 minutes. Gently remove using tongs and a spatula – you don’t want to drop them! Top with a little extra cheese, and another crack of black pepper. Yum!
These are a repeat in our household. Even my meat & pasta loving manfriend couldn’t get enough.