Grilled Stuffed Zucchini
July 30, 2021 • 0 comments
This recipe is a great option for the summertime when zucchini is abundant in the garden and grilling is the preferred method of cooking. The zucchini pictured here is a Golden Squash variety that we planted in our garden this year!
Ingredients
- (2) Medium Zucchini
- (8 oz) Pork Italian Sausage (Bulk)
- (1/4 Cup) Diced Red Onion
- (2 Cloves) Garlic, Minced
- (1) Medium Tomato, Diced (~1/2 cup)
- (1 1/2 Tbsp.) Chopped Fresh Basil (or ~1 tsp. Dried)
- (2/3 Cup) Organic Italian Cheese Blend, shredded
- (1 Tbsp.) Italian Style Bread Crumbs
- Salt, As Needed
- Black Pepper, As Needed
- Extra Virgin Olive Oil, as needed
Directions
- 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 C. 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. Start by browning the sausage. When you no longer see pink, add the onions, garlic, and diced zucchini. Cook for 2-3 minutes until onion is tender. Add tomato and basil, 1/4 t kosher salt and a few cracks of black pepper. Remove pan from heat and set aside.
- You’re gonna add that cheese in just a second! First 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 1T cheese and sprinkle with 1/4-1/2 t bread crumbs. Lastly, give them a little drizzle of extra virgin olive oil.
- Place them back on the grill (filling side up- please!) Close grill lid, and cook for another 5-7 minutes. Larger/thicker zucchini will obviously take longer to cook.
- If you’re doing this inside, it will take a little longer seeing as you can’t close the lid to keep in the heat. You also might want to broil them in the oven when they’re finished to help the cheese on top get nice and bubbly.
You can serve them as a main dish and pair it with a green salad and some crusty bread. Or cut them into thirds for a side dish or appetizer. Either way, you’ll be lovin’ the zucchini!
