Northeast Wisconsin
  • Northeast Wisconsin
  • January 2010
Written by 

Grilled Zucchini Boats

This recipe is simple, nutritious and packed with Mediterranean flavors! Great for any summer social gathering, or a regular family dinner!


  • 8 ounces of solid white albacore tuna in water
  • 1/4 cup roasted red pepper hummus
  • 1/4 cup roasted tomatoes, diced
  • 2 medium zucchinis, sliced in half lengthwise, with seeds scooped out and ends trimmed
  • 4 tablespoons basil pesto
  • 3 tablespoons crumbled feta cheese
  • Olive oil, for brushing


Combine tuna, hummus and tomatoes in oil. Then brush the insides of squash halves with olive oil. Season with salt and pepper. Fire up the grill. Grill zucchini, cut side down, for 4-5 minutes uncovered until edges are slightly charred and caramelized. Transfer to plate. Fill each squash with an equal amount of tuna mixture, then drizzle with pesto, followed by a sprinkle of feta cheese. Then carefully transfer back to grill. Grill for 10 minutes or until filling begins to bubble. Feel free to broil instead for 3-5 minutes, a less messy option than putting the boats back on the grill.

Kim Stoeger, MS, Clinical Nutritionist

Kimberly Stoeger, MS, is the clinical nutritionist and owner of Nutritional Healing, LLC. Her passion lies in supporting people’s health through evidence-based medicine (risks versus benefits of medications) and healing therapies through nutrition. Kimberly has her masters of science in human nutrition degree, and experience working with clients regarding weight and fatigue issues, sports nutrition, food sensitivities and allergies, and general health concerns such as high blood pressure, high glucose levels, high cholesterol/triglycerides, migraines, thyroid conditions and gut dysfunction. To learn more, call 920-358-5764 or email [email protected]

Website: [email protected]
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