- 4 large zucchini
- 1 red onion, finely diced
- 1 red capsicum, finely diced
- 4 rashers streaky bacon slices
- 1 cup diced tomatoes
- 100 grams feta cheese, crumbled
- 1 egg
- 1 tablespoon Best Foods Garlic Aioli
- 2 tablespoon finely chopped parsley
- salt and pepper
- pine nuts
- Parmesan cheese block
Using and indirect cooking method setup, pre-heat BBQ to medium temperature 180C (350F). For charcoal kettle style BBQs place charcoal across the bottom and around the circumference of the BBQ. For gas BBQs turn outside burners on leaving centre burner off.
Prepare your zucchini by slicing in half lengthwise, then scooping out the flesh and setting it aside, leaving a zucchini boat. An easy way to do this is to cut a cross hatch pattern into the halved zucchini without piercing the shell, then scoop out the flesh with a spoon. Roughly chop the reserved zucchini flesh.
Cook bacon on the grill until crispy, then remove to cool. Once cool, finely dice it and set it aside.
Add a splash of oil or nob of butter to a BBQ pan or skillet and heat over a medium temperature. Add the diced onion and capsicum and cook for a few minutes, before adding the reserved chopped zucchini. Cook 5-10 minutes until the vegetables are tender.
In a large bowl, mix together the cooked vegetable mix, bacon, diced tomato, crumbled feta, egg, Aioli, parsley and salt and pepper and stir gently to combine.
Add the filling mixture back in to the hollowed-out zucchinis and top with a sprinkle of parmesan and pine nuts.
Place stuffed zucchini on a skillet in the centre of the BBQ, close the lid of the BBQ and cook for 30 minutes until browned and tender.
Serve warm or cold, drizzled with extra Best Foods Garlic Aioli.