From Your Bariatric Nutrition Team

Here’s a healthy and easy recipe for all those zucchini that are available this time of year.

Serves 6


  • 3 medium zucchini, ends trimmed and cut in half lengthwise
  • 2 cups halved grape tomatoes
  • 1/4 cup sliced red onion
  • 2 tablespoons chopped fresh basil
  • 1 tsp. olive oil plus more for brushing grill
  • 2 teaspoons red wine vinegar
  • ¼ cup grated Parmesan cheese
  • salt and pepper to taste


  1. Brush grill lightly with oil and heat to medium.
  2. While grill is heating cut zucchini lengthwise and scoop out center leaving approx. 1/4 inch around the sides and bottom.
  3. Place zucchini cut side down on the grill for approx. 5 min to create grill marks.
  4. Combine the tomatoes, onion, basil, olive oil, vinegar, salt and pepper in a small bowl and toss together.
  5. Remove the zucchini from the grill and fill with the tomato mixture and sprinkle with Parmesan cheese.
  6. Place back on the grill for 5-7 min. until the zucchini boats are heated through.

Nutrition Information:  Calories 60; Carbs 5g; Fat 3g; Protein 4g; Sodium 111g; Sugar 4g