Directions:
- Prepare the grill for indirect heat.
- Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
- In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
- Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
- Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.95 Kcal (582 kJ) | ||
| Calories from fat | 90.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.05g | 15% | |
|---|---|---|---|
| Cholesterol | 21.08mg | 7% | |
| Sodium | 259.49mg | 11% | |
| Potassium | 149.01mg | 3% | |
| Total Carbs | 6.82g | 2% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 6.01g | 12% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.6mg | 3% | |
| Calcium | 133mg | 13% | |
| Amount Per 100 g | |||
| Calories | 174.26 Kcal (730 kJ) | ||
| Calories from fat | 113.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.6g | 15% | |
|---|---|---|---|
| Cholesterol | 26.44mg | 7% | |
| Sodium | 325.44mg | 11% | |
| Potassium | 186.89mg | 3% | |
| Total Carbs | 8.56g | 2% | |
| Sugars | 2.48g | 8% | |
| Dietary Fiber | 2.18g | 7% | |
| Protein | 7.54g | 12% | |
| Vitamin C | 11.1mg | 15% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.7mg | 3% | |
| Calcium | 166.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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