A Taste of the Unexpected: Grilled Zucchini Hot Dog Boats
Notoriously packed with fat and nitrates and traditionally wrapped in an carb-loaded enriched flour bun, the “typical” hot dog isn’t the first thing that come to mind when you think about healthy food choices.
But, what if we told you that, by making a few smart and unconventional substitutions, that this beloved guilty pleasure could be transformed into a sensible, low-carb meal option?
Grilled Zucchini Hot Dog Boats
Prep Time: 15 minutes
- 8 Organic Uncured Hot Dogs (typically one package). Click here to learn about some of the healthiest options available in area supermarkets. Other options like turkey dogs and meat-free dogs also make great substitutes, just make sure the package says “Nitrate Free”.
- 5 Small to Medium-Sized Zucchinis, halved and seeded
- 1 TABLESPOON olive oil
- 1 CUP Roma tomatoes, diced (2 tomatoes)
- 1 BUNCH Cilantro leaves, removed from stems and chopped
- 2 TABLESPOONS Fresh-squeezed lemon juice (not from concentrate)
- 2 Large Cloves of Garlic, crushed
- 1 Ripe Avocado, Diced
- Sea Salt and Pepper to Taste
- Pre-heat your grill to medium heat.
- Combine tomatoes, cilantro, garlic, olive oil, and lemon juice together in a small bowl and mix. Season mixture with salt and pepper to taste.
- Brush the halved zucchini with olive oil and salt lightly.
- Placed the zucchini directly on the grill and cook for 4 minutes per side.
- Simultaneously, grill your hot dogs to the appropriate level of doneness (check the package for instructions, but typically hot dogs should be cooked to a minimum internal temperature of 165 degrees Fahrenheit).
- Place the cooked hot dog into the zucchini half (like a bun), and top with the tomato and avocado mixture.