2. Rough chop peppers, dice onion, tomato and milk cheese
3. Mix beef with diced onion and seasoning and add to grill topper
4. Slice zucchini in half lengthwise and scoop middles leaving 1cm from skin
5. Add peppers to pan after 3min
6. Stir in tomato paste, once incorporated add diced tomato
7. Cook for 2min then fold in parsley, milk cheese and sour cream. Remove from heat
8. Place zucchini boats on grill safe dish and fill with cooked mixture, top with mozza
9. Add 4tbls/70ml water into the dish and place on grill
10. Using indirect heat cook the boats for 20min and enjoy