Dorothy Lynch Grilled Zucchini Boats
- Prep time: 15 Minutes
- Cook time: 20 Minutes
- Serves: 4
Ingredients
- 1 T. olive oil
- 2 zucchini, halved lengthwise
- 2 T. Dorothy Lynch Home Style (plus extra for topping)
- 1 onion, chopped
- 2 garlic cloves, grated
- 1 eggplant, cubed
- 2 tomatoes, chopped
- 1/2 c. parsley, chopped
- Salt and pepper
- 1/3 c. mozzarella cheese, shredded
- Prep time: 15 Minutes
- Cook time: 20 Minutes
- Serves: 4
The Method
- Scoop out the center of zucchini to create boats (set aside the insides).
- Preheat oven to 350 or a grill to medium-high.
- In a large skillet, heat olive oil over medium, add the onion and cook for 5 minutes.
- Stir in the garlic and cook for 1 minute.
- Add Dorothy Lynch, eggplant and zucchini.
- Cover and cook for 8 minutes.
- Add the tomatoes and cook, stirring until the mixture is thick, for about 5 minutes.
- Stir in the parsley and season with salt and pepper.
- Fill the zucchini shells with the vegetable mixture and sprinkle with the cheese.
- Cover with aluminum foil and bake or grill until the cheese is melted and the shells are slightly softened.
- Drizzle with extra Dorothy Lynch if desired.
The Original One
Home Style
The original that’s as reliable as a good ol’ Midwestern handshake. Drizzle it, dip it, mix it – no matter how you use it, our tangy flavor has been winning over taste buds since back when folks still knew all their neighbors. This one’s comfort in a bottle – plain and simple.
Light & Lean
The No Regrets One
All the flavor without the fuss – kinda like Sunday supper, but lighter on the waistline. It’s lean, mean, and Midwest clean, because who says you can’t have it all?
Dorothy Ranch
The Creamy One
A new spin on a classic, as bold as a summer storm rolling in over the plains. Creamy and rich, with that unmistakable Dorothy Lynch kick that’ll have ranch lovers saying, “Well, I’ll be!”
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