You’re probably as inundated with zucchini as we are right now, so forego the usual sauteed zucchini dish for a stuffed version, cooked outside on the grill.
Grilled Stuffed Zucchini
- 2 medium zucchini – approx. 10 inches in size
- 1/4 C diced red onion
- 2 cloves garlic, minced
- 1-2 medium tomatoes (about ½-1 cup diced)
- 1 1/2 tablespoon chopped fresh basil (or a teaspoon of dried)
- 2/3 cup Italian cheese blend – Parmesan, Asiago, Mozzarella
- 1 tablespoon Italian style bread crumbs
- kosher salt
- black pepper
- extra virgin olive oil
Slice zucchini in half length wise, leaving the tops on. Scoop out the centers, saving them in a bowl. Leave at least 1/4 inch around the edges and bottoms. Take the good parts of the zucchini guts you just scooped out and dice up 1/2 cup. This will go in your filling.
Drizzle the zucchini shells with a little olive oil and use your hands to rub it on all sides. Sprinkle with some kosher salt and black pepper and set aside. Preheat your grill outside and then start your filling in a skillet on the stovetop. In a medium hot skilled add the onions, garlic, and diced zucchini. Cook for 2-3 minutes until onion is tender. Add tomato and basil, 1/4 teaspoon kosher salt and a few cracks of black pepper. Remove pan from heat and set aside.
Take your zucchini to the grill and put them hollow-side down. Grill for about 5 minutes on medium heat. They should have nice charred marks and look tender on the inside. Take them back inside. Add cheese and bread crumbs to filling mixture. Stir to combine and then divide the filling between the zucchini. Top each zucchini with about 1 tablespoon cheese and sprinkle with 1/4-1/2 teaspoon bread crumbs. Drizzle each with extra virgin olive oil. Place them back on the grill (filling side up). Close grill lid, and cook for another 5-7 minutes. Larger/thicker zucchini will take longer to cook. Serves 4.
Recipe courtesy of: