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Yields:
6 serving(s)
Prep Time:
5 mins
Total Time:
15 mins
Cal/Serv:
239
All about the hot dog, not the bun? Then let me introduce my new favorite low-carb hot dog option: a zucchini bun. I know, I know, but let me explain: grilling zucchini not only turns it smoky and delicious, but makes it soft enough to serve as a perfect vessel for your grilled hot dog. The zucchini isn't trying to replace the bun by any means—think of this BBQ main as a perfect way to get your main and veggies in one.
While you can always go with your favorite hot dog toppings (ketchup and mustard are supreme in my opinion), I decided to add an extra-special, fresh topping in this recipe. I created an avocado topping, made from diced avocados, tomatoes, corn, green onions, and the juice from a lime. Tip: Make extra, and serve it as a dip with chips!
Made this recipe? Let us know how it went in the comments below!
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Ingredients
For avocado topping
- 1
avocado, cubed
- 1/4 cup
frozen corn, defrosted
- 1/4 cup
chopped tomatoes
- 1
green onion, thinly sliced
Juice of 1 lime
Kosher salt
Freshly ground black pepper
- 3
zucchini, halved
- 1 Tbsp.
extra-virgin olive oil
- 6
hot dogs
Directions
- Step 1Make topping: In a medium bowl stir together avocado, corn, tomatoes, green onion, and lime juice. Season with salt and pepper.
- Step 2Remove ends of halved zucchini and scoop out seeds with a spoon. Drizzle all halves with olive oil and season with salt.
- Step 3On a large grill pan over medium heat, grill zucchini until nicely charred, 3 to 4 minutes. Remove from pan.
- Step 4Grill hot dogs until warmed through and charred on the outside. Place hot dogs in zucchini "bun" and top with avocado mixture. Serve.
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