Description: Stuffed Grilled Zucchini is a delightful and healthy dish perfect for summer barbecues, casual dinners, or as a vibrant side. Fresh zucchini halves are grilled to tender perfection and then generously stuffed with a flavorful mixture of sautéed vegetables, herbs, and melted cheese. This recipe offers a lighter, more nutritious alternative to heavier grilled dishes, showcasing the natural sweetness of zucchini and the savory depth of the filling. It’s easy to prepare, visually appealing, and sure to impress even the most discerning palates. Whether you’re a seasoned grill master or just starting out, this recipe is a fantastic way to elevate your grilling game and enjoy the best of seasonal produce.
Ingredients:
For the zucchini:
- 4 medium zucchini, approximately 8 inches in length, firm and free from blemishes
- 2 tablespoons extra virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
For the filling:
- 1 tablespoon extra virgin olive oil
- 1 small red onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup ripe tomato, seeded and finely diced
- 1/4 cup breadcrumbs (plain or seasoned, gluten-free option available)
- 1/3 cup shredded mozzarella cheese, low-moisture, part-skim
- 2 tablespoons grated Parmesan cheese (optional, for extra savory flavor)
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1/4 teaspoon red pepper flakes (for a hint of spice)
- Optional: Balsamic glaze, for drizzling
Preparation:
Step 1: Prepare the Zucchini Begin by washing the zucchini thoroughly under cold running water. Pat them dry with a clean kitchen towel. On a cutting board, slice each zucchini in half lengthwise, creating two even halves.
Step 2: Scoop Out the Zucchini Flesh Using a small spoon or melon baller, carefully scoop out the center flesh of each zucchini half. Aim to leave a shell that is approximately 1/4 inch thick. Be gentle to avoid piercing the skin. Reserve the scooped-out zucchini flesh, as you will be using it in the filling.
Step 3: Chop the Zucchini Flesh Place the scooped-out zucchini flesh onto the cutting board and finely chop it into small pieces. This will ensure that it cooks evenly in the filling. Set the chopped zucchini aside.
Step 4: Preheat the Grill Preheat your grill to medium-high heat (around 375°F or 190°C). Clean the grill grates thoroughly with a grill brush to remove any debris from previous grilling sessions. Lightly brush the clean grates with olive oil to prevent the zucchini from sticking.
Step 5: Prepare the Filling While the grill is preheating, prepare the filling. Heat 1 tablespoon of extra virgin olive oil in a medium-sized skillet over medium heat. Add the finely chopped red onion and sauté for 2-3 minutes, until it becomes translucent and slightly softened.
Step 6: Add Garlic and Vegetables Add the minced garlic to the skillet and sauté for another minute until fragrant, being careful not to burn it. Add the diced red bell pepper and the chopped zucchini flesh. Sauté the mixture for 5-7 minutes, stirring occasionally, until the vegetables are softened and the zucchini flesh is tender.
Step 7: Incorporate Tomato Add the diced tomato to the skillet and continue to sauté for another 2-3 minutes, until the tomato softens slightly and its juices begin to meld with the other vegetables. Stir frequently to prevent sticking.
Step 8: Season the Filling Remove the skillet from the heat. Stir in the breadcrumbs, shredded mozzarella cheese, grated Parmesan cheese (if using), chopped fresh basil, and chopped fresh parsley. Season the filling generously with salt and freshly ground black pepper to taste. For a hint of spice, consider adding a pinch of red pepper flakes.
Instructions:
Step 1: Season the Zucchini Boats Brush the inside of each zucchini half with a thin layer of olive oil. Sprinkle the inside of each zucchini boat with salt and freshly ground black pepper. This will help to season the zucchini and prevent it from drying out during grilling.
Step 2: Grill the Zucchini Boats Carefully place the seasoned zucchini halves, cut-side down, onto the preheated grill grates. Grill them for 3-4 minutes, or until grill marks appear and the zucchini begins to soften slightly. This initial grilling step helps to impart a smoky flavor and prevents the zucchini from becoming soggy.
Step 3: Flip the Zucchini Using tongs or a spatula, carefully flip the zucchini halves over so that the cut-side is facing up.
Step 4: Stuff the Zucchini Spoon the prepared filling generously into the grilled zucchini halves, mounding it slightly on top. Ensure that each zucchini boat is filled evenly with the vegetable and cheese mixture.
Step 5: Continue Grilling Cover the grill with the lid and continue to grill the stuffed zucchini for another 5-7 minutes, or until the cheese is fully melted and bubbly, and the zucchini is fork-tender. Monitor the zucchini closely to prevent burning.
Step 6: Check for Doneness To check for doneness, insert a fork into the thickest part of the zucchini. If it pierces easily, the zucchini is cooked through. If it is still firm, continue grilling for a few more minutes.
Step 7: Serve Carefully remove the stuffed grilled zucchini from the grill using tongs or a spatula. Transfer them to a serving platter. Garnish with additional fresh herbs, if desired. Drizzle with balsamic glaze for an extra touch of sweetness and acidity, if desired. Serve the stuffed grilled zucchini immediately while it is still warm and the cheese is melted and gooey.
Why you will love this recipe
This Stuffed Grilled Zucchini recipe is a winner because it’s versatile, healthy, and packed with flavor. It’s a fantastic way to use fresh summer zucchini and transform it into a satisfying meal. The combination of grilled zucchini, savory vegetables, aromatic herbs, and melted cheese creates a symphony of tastes and textures that will tantalize your taste buds. It’s also a naturally gluten-free and vegetarian-friendly option that can easily be adapted to suit different dietary needs and preferences. Plus, it’s an incredibly easy and fun recipe to make, perfect for backyard barbecues or a quick weeknight dinner.
COOKING Rating
Easy to Medium
Serving Suggestions:
- Serve as a main course with a side salad or grilled vegetables.
- Serve as a side dish alongside grilled chicken, fish, or steak.
- Top with a dollop of Greek yogurt or sour cream for added creaminess.
- Garnish with a sprinkle of red pepper flakes for a touch of heat.
- Drizzle with balsamic glaze for a touch of sweetness.
- Serve with a crusty bread for soaking up the flavorful juices.
- Pair with a light and crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Tips:
- Choose zucchini that are firm, smooth, and free from blemishes.
- Don’t overcook the zucchini on the grill, or it will become mushy.
- Be careful not to pierce the zucchini skin when scooping out the flesh.
- Get creative with the filling ingredients and add your favorite vegetables, herbs, and spices.
- Use gluten-free breadcrumbs if you have a gluten intolerance or sensitivity.
- If you don’t have a grill, you can bake the zucchini in the oven at 375°F (190°C) for 20-25 minutes.
- Leftover stuffed grilled zucchini can be stored in the refrigerator for up to 3 days.
- Reheat the zucchini in the microwave or oven until heated through.
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary depending on specific ingredients and serving sizes.)
- Calories: Approximately 200-250 per serving
- Protein: 10-12 grams per serving
- Sodium: 200-300mg per serving
Conclusion
Stuffed Grilled Zucchini is a versatile and delicious dish that’s perfect for any occasion. Whether you’re looking for a healthy main course, a flavorful side dish, or a creative way to use up your summer zucchini, this recipe is sure to please. With its simple ingredients, easy preparation, and customizable filling, you can create a unique and satisfying meal that’s tailored to your taste. So fire up the grill and get ready to enjoy the taste of summer with this amazing Stuffed Grilled Zucchini recipe!
Questions and Answers:
- Q: Can I make this recipe ahead of time?
- A: Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to grill and stuff the zucchini just before serving to prevent it from becoming soggy.
- Q: Can I use a different type of cheese in the filling?
- A: Absolutely! Feel free to experiment with different types of cheese, such as feta, goat cheese, provolone, or Monterey Jack. Choose cheeses that melt well and complement the other flavors in the filling.
- Q: Can I add meat to the filling?
- A: Yes, you can add cooked ground beef, Italian sausage, or shredded chicken to the filling for a heartier meal. Just make sure the meat is fully cooked before adding it to the vegetable mixture.
- Q: What if I don’t have a grill?
- A: If you don’t have a grill, you can bake the zucchini in the oven at 375°F (190°C) for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
- Q: Can I freeze the stuffed zucchini?
- A: While you can freeze the stuffed zucchini, the texture may change upon thawing, and the zucchini may become slightly mushy. For best results, it’s recommended to enjoy the stuffed zucchini fresh.
