The 4th of July is right around the corner! Have confidence in your picnic line-up with two great #NHApproved grilling recipes! Both simple to prepare and packed with flavor, adding these to your 4th of July celebration is a no-brainer!

Grilled Zucchini Boats

Ingredients

• 8 oz of solid white albacore tuna in water
• 1/4 cup roasted red pepper hummus
• 1/4 cup roasted tomatoes, diced
• 2 medium zucchinis, sliced in half lengthwise, with seeds scooped out and ends trimmed
• 4 tablespoons basil pesto
• 3 tablespoons crumbled feta cheese
• olive oil, for brushing

Instructions

Combine tuna, hummus, and tomatoes in oil. Then brush the inside of squash halves with olive oil. Season with salt and pepper. Fire up the grill. Grill zucchini, cut side down, for 4-5 min, uncovered, until edges are slightly charred and caramelized. Transfer to plate. Fill each squash with an equal an equal amount of tuna mixture, then drizzle with pesto, followed by a sprinkle of feta cheese. Then carefully transfer back to grill. Grill for 10 min or until filling begins to bubble. [Feel free to broil instead for 3-5 min, less messy option than putting the boats back on the grill]

NH Chicken Kabobs

Ingredients

• Marinade
• 2 tablespoons finely minced garlic
• 1 tablespoon fresh lemon zest
• 4 tablespoons freshly squeezed lemon juice
• fresh herbs
• salt
• pepper
• extra virgin olive oil
• Skewers
• 2 zucchinis
• 1 large bell pepper
• 1 red onion
• 1 lb + boneless skinless chicken breasts, cubed

Instructions

Combine all marinade ingredients in a bowl. Stir until well mixed. Place chicken in zip lock bag, then add 3/4 of marinade to bag. Seal bag and set aside in fridge for at least 30 min, up to 4 hours. Fill sink with water, and soak wooden skewers for 30 min. After chicken is done marinating, start assembling your kabobs. Thread the skewers alternating between meat and vegetables. Sprinkle with salt and pepper. Grill for 3-4 minutes and then flip. Continue to cook and flip when necessary until chicken is cooked through.