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Grilled Hot Dogs

Heart Healthy Grilled Hot Dogs Recipe

               
Grilled Hot Dogs
No buns? No problem! Our juicy Grilled Hot Dogs recipe replaces carb-loaded hot dog buns with tender grilled zucchini. We then top things off with fresh mango salsa to give this recipe a sweet and zesty kick. So fire up the grill for a delicious new way to enjoy hot dogs, the healthier way!
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Ingredients
Recipe yields 6 servings
6 organic, uncured hot dogs
3 medium zucchini, cut in half lengthwise
3 tsp extra virgin olive oil
2 1/2 tsp ground black pepper
1/2 tsp Kosher salt
1 avocado, peeled, pitted and cubed
1 medium mango, peeled, pitted and diced
1 jalapeño, seeded and chopped
1/4 cup diced red onion
1/4 cup no-salt-added whole kernel corn
1/4 cup diced cherry tomatoes
1/4 cup finely chopped fresh cilantro
2 Tbsp fresh lime juice
1 Tbsp lime zest
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Directions
Step 1

In a medium mixing bowl, combine the mango, avocado, jalapeño, onion, corn, tomatoes, cilantro, lime juice, lime zest, ½ teaspoon black pepper and ¼ tsp salt. Set the mango salsa aside.

Step 2

Remove the ends of the halved zucchini and scoop out the seeds with a small spoon. Drizzle each half of zucchini with ½ teaspoon of olive oil. Season each half of zucchini with ½ teaspoon of black pepper and a pinch of salt.

Step 3

Lightly grease a grill pan with canola oil and heat over medium heat. Grill the zucchini until charred, about 3 to 4 minutes. Remove from the pan and set aside.

Step 4

Using a sharp knife, cut the hot dogs in half lengthwise, leaving the two halves connected. Lightly grease the grill pan again with canola oil and grill the hot dogs, cut side down, until completely warmed through and charred, about 3 to 5 minutes. Place the cooked hotdogs in the zucchini “boats” and top with the mango salsa. Serve immediately and enjoy!

Time: 30 minutes
Servings: 6
Calories: 206
Make this for: Gluten Free Healthy Kids
Dietary Review:
dietary-image
Christina Wright, RD, LDN
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 hot dog, 1/2 zucchini, 1/4 cup salsa
Per serving:
calories:206
total fat:14g
sat fat:2g
cholesterol:25mg
sodium:653mg
total carb:16g
fibers:4g
sugars:9g
proteins:10g

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About This Healthy Recipe

Let’s face it, hot dogs are not the healthiest food in the world. But there are ways you can still enjoy one of your favorite grilling foods without sacrificing taste! Try our delicious heart healthy and gluten-free Grilled Hot Dogs recipe that incorporates a variety of healthy substitutions. Instead of buying your typical ballpark frank, try making hot dogs that are organic, uncured and made with turkey. Uncured hot dogs are cured using natural ingredients that contain nitrates, whereas cured hot dogs are processed using added nitrites or nitrates. By using turkey hot dogs, this is also a good option for those looking for a heart healthy recipe, since they are lower in fat and sodium. Our recipe also cuts down on carbs by not using hot dog buns, making it a diabetic-friendly recipe. Instead, we grill tender seasoned zucchini halves that add great flavor and extra fiber, in addition to catering to those with gluten allergies. And forget the high sodium condiments! We topped our hot dogs with fresh mango salsa that adds the perfect pop of flavor. This recipe is so good even the kids will be wanting to go in for seconds! So fire up the grill and enjoy a healthier way to make a hot dog.

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Heart Healthy Grilled Hot Dogs Recipe
Ingredients
Recipe yields 6 servings
6 organic, uncured hot dogs
3 medium zucchini, cut in half lengthwise
3 tsp extra virgin olive oil
2 1/2 tsp ground black pepper
1/2 tsp Kosher salt
1 avocado, peeled, pitted and cubed
1 medium mango, peeled, pitted and diced
1 jalapeño, seeded and chopped
1/4 cup diced red onion
1/4 cup no-salt-added whole kernel corn
1/4 cup diced cherry tomatoes
1/4 cup finely chopped fresh cilantro
2 Tbsp fresh lime juice
1 Tbsp lime zest
Directions
Step 1

In a medium mixing bowl, combine the mango, avocado, jalapeño, onion, corn, tomatoes, cilantro, lime juice, lime zest, ½ teaspoon black pepper and ¼ tsp salt. Set the mango salsa aside.

Step 2

Remove the ends of the halved zucchini and scoop out the seeds with a small spoon. Drizzle each half of zucchini with ½ teaspoon of olive oil. Season each half of zucchini with ½ teaspoon of black pepper and a pinch of salt.

Step 3

Lightly grease a grill pan with canola oil and heat over medium heat. Grill the zucchini until charred, about 3 to 4 minutes. Remove from the pan and set aside.

Step 4

Using a sharp knife, cut the hot dogs in half lengthwise, leaving the two halves connected. Lightly grease the grill pan again with canola oil and grill the hot dogs, cut side down, until completely warmed through and charred, about 3 to 5 minutes. Place the cooked hotdogs in the zucchini “boats” and top with the mango salsa. Serve immediately and enjoy!

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