Servings: 4

2 medium 2-inch-wide washed zucchini 2 medium 2-inch-wide washed zucchini
1/2 tsp. Himalayan salt, divided ½ tsp. Himalayan salt, divided
1/2 tsp. freshly ground pepper, divided ½ tsp. freshly ground pepper, divided
1 tbsp. extra virgin olive oil 1 tbsp. extra virgin olive oil
1 tbsp. apple cider vinegar (Bragg’s) 1 tbsp. apple cider vinegar (Bragg’s)
1 tbsp. minced garlic 1 tbsp. minced garlic
1 cup quartered grape red and yellow tomatoes 1 cup quartered grape red and yellow tomatoes
1/2 cup diced ‘fresh’ mozzarella cheese ½ cup diced ‘fresh’ mozzarella cheese
1/4 cup thinly sliced fresh basil ¼ cup thinly sliced fresh basil
1 tbsp. ground flax seed-Omega 3 EFA and fiber 1 tbsp. ground flax seed-Omega 3 EFA and fiber

Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a ¼-inch shell. Finely chop the pulp; set aside.
Rub the inside with extra virgin olive oil; sprinkle with salt and pepper
Place the zucchini halves meat side down onto the grill. Sprinkle with salt and pepper.
Cover grill and heat until tender-crisp, 3 to 4 minutes. Not too long!
Whisk oil, vinegar, garlic, salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the shells.