Grilled Zucchini, Prosciutto And Goat Cheese Bites
Think potato skins, but with low-carb and Mediterranean flavor upgrades. The zucchini provides a tender, yet sturdy, vessel for a cheesy, tangy, salty flavor bomb of goat cheese and prosciutto. Adding just a drizzle of avocado oil just before placing these grilled zucchini boats on the heat prevents the cheese and prosciutto from burning while adding more healthy fats to this ketogenic dish.
- Contains Dairy
Prepared with
Ingredients
- 2 medium zucchini
- 1/2 teaspoon sea salt
- 4 ounces goat cheese
- 1 teaspoon dried Italian seasoning
- 1/8 teaspoon freshly ground black pepper
- 2 slices prosciutto, diced
- 2 teaspoons avocado oil, divided
- Grill Grate
- Small Bowl
Instructions
Step 1
Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MAX, and set the time to12 minutes. Select START/STOP to begin preheating.
Step 2
Halve the zucchini crosswise, then slice each piece lengthwise, for 8 quarters.
Step 3
Using a spoon, scoop the seeds and some of the flesh from each zucchini stick, leaving 1/4 inch of flesh on the green skin. Season the inside of each zucchini with salt.
Step 4
In a small bowl, crumble together the goat cheese, Italian seasoning, and pepper. Evenly sprinkle the cheese mixture inside each zucchini quarter.
Step 5
Evenly top the cheese with the prosciutto, then drizzle each with oil.
Step 6
When the unit beeps to signal it is preheated, place the stuffed zucchini pieces, prosciutto-side up, directly onto the Grill Grate. Close the hood and cook for 12 minutes.
Step 7
Remove the zucchini from the grill and serve.