2 medium zucchini
1 cup rice
1 lb bacon, cooked and
chopped
1 jalapeno, minced
¼ cup onion, minced,
½ cup shredded cheese
1 pinch dried basil
1 pinch dried Oregon
Seasoned salt to taste
Pepper to taste
Parmesan cheese
Prepare the grill for indirect heat.
1.
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.
2.
In a bowl, mix the
zucchini pulp, rice, bacon bits, jalapeno, onion, tomato, and cheese. Season
with basil, oregano, seasoned salt, and pepper.
3.
Place zucchini on
grilling tray. Stuff the zucchini halves with the pulp mixture.
4.
Place tray on the
prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.
