Grilled Zucchini Boats Stuffed with Corn and Herbs from WW

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What is more summery that the combination of zucchini and corn? This recipe is completely vegetarian and uses only a little dairy. It is 1 point on the WW Blue plan for one zucchini boat, if you are counting points.

Grilled Zucchini Boats Stuffed with Corn and Herbs

Ingredients: 
  • 3 large zucchini (about 10 oz. each, uncooked)
  • 1/2 teaspoon Kosher salt
  • 2 large corn
  • 1/3 cup feta cheese, crumbled (crumbled goat cheese would also work.)
  • 1/4 cup plain fat free Greek yogurt 
  • 2 tablespoons basil, finely chopped 
  • 1-1/2 tablespoons light mayonnaise (You can substitute Vegenaise.)
  • 1-1/2 teaspoons fresh thyme, chopped
  • 1/4 teaspoon black pepper
Instructions: (Note: I roasted my corn in the oven and grilled my zucchini on a stove top grill pan. I will give the grilling instructions from the original recipe at the end.)

1. Preheat oven to 350°F.
2. Place corn with husks on a sheet pan. Roast for 30 minutes. Set aside to cool.
3. Cut ends off each zucchini and cut in half lengthwise. Scoop the pulp from each zucchini with a spoon. Discard pulp or save for another use. 
4. Heat grill pan on stove and place zucchini boats cut side down on the pan. Cover the pan. Grill until you see the charred markings on the zucchini.
5. Cut the kernels from the corn cob and place in a medium bowl. Add the feta, yogurt, basil, mayonnaise, thyme, salt and pepper to the bowl and stir.
6. Divide the mixture between the zucchini boats and place on a broiler pan.
7. Broil the zucchini boats for 5 minutes.
8. Serve and Enjoy!


Aren’t the zucchini boats beautiful? They are delicious, too! If you want to use the outdoor grill to make this recipe, first heat the grill to medium-high heat. Coat the cut zucchini and corn with cooking spray. Place the corn and zucchini (cut side down) on the grill. Grill the zucchini boats for 5 minutes. Grill the corn for 8 minutes, turning occasionally. Keep the grill on while you complete the mixture. Then place completed zucchini boats on the grill rack. Close the lid and cook for about 4 to 5 minutes, until thoroughly heated.

This makes a light dinner which is perfect with the summer heat. My sister and I each had two boats for dinner. Now I have two boats leftover for lunch today! I hope you enjoy this recipe!

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