Zucchini Boats on the Grill and Spicy Grilled Cinnamon Apple Slices

Zucchini Boats on the Grill

2 medium zucchini
1 slice white bread (I used bread crumbs)
1/4 cup bacon bits...real bacon would be even better!
1 T minced black olives
1 jalepeno pepper, minced
3 T diced green chiles
NOT 1/4 cup minced onion
1/4 chopped tomato
6 T sharp Cheddar, shredded
1 pinch dried basil
salt and pepper to taste

Prepare grill for indirect heat.

Place zucchini in pot with enough water to cover. Bring to a boil and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.

In bowl, mix pulp with remaining ingredients. Stuff zucchini halves with mixture. Seal each stuffed half in aluminum foil. (We made a foil pouch for all of them.)

Place foil packets on grill over indirect heat. Cook 15-20 minutes, or until tender.
(Serves 4)
(http://www.allrecipes.com/)

Russ loved these. Riley wasn't find of the stuffing--I think it was a texture thing! I liked them, but would have preferred real bacon. Went great with our steaks.

Spicy Grilled Cinnamon Apple Slices

4 Granny Smith apples, cored and cut into 1/2 inch rounds
Juice of 1 lime
1/4 tsp. cayenne pepper
1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 cup light brown sugar
1/2 gallon vanilla ice cream

Combine sliced apples, lime juice, and 2 cups water in a large mixing bowl, soak 5 minutes, then drain on paper towels.
Heat gas or charcoal grill to 375 degrees.

Combine cayenne pepper, cinnamon, ginger, and brown sugar in pie plate. Press one side of each apple slice into the mixture and set on plate. Allow mixture to dissolve into the apple for 2 minutes. Turn apple slices over and sprinkle with remaining mixture.

Grill apples uncovered for 3 minutes on each side until they are caramelized and began to sizzle and bubble. Immediately serve with vanilla ice cream.
(Serves 8)
(HEB Texas Life Magazine)