Grilled Stuffed Zucchini

Let me share a little secret with you. I’ve never really liked stuffed zucchini. I think it’s because every time I’ve eaten it, it’s been baked in the oven and the zucchini has that mushy, slimy texture and it’s filled with spaghetti sauce. But I like the idea of stuffed zucchini- so I thought I’d come up with one that was more my style. To the grill it is! You can do this on an indoor grill pan as well. You’ll want zucchini that aren’t huge, but just a little bit bigger than normal. About 10 inches or so. If you have really big ones, just add more diced zucchini flesh to the recipe to increase the filling, or double the filling all together. You can also substitute more zucchini flesh in place of the sausage for a vegetarian version.

Grilled Stuffed Zucchini
recipe by Our Best Bites

2 medium zucchini (about 10″)
4 oz Italian turkey sausage (that’s 1 link of the kind pictured here)
1/4 C diced red onion
2 cloves garlic, minced
1 medium tomato (about 1/2 C diced)
1 1/2 T chopped fresh basil (or abt a teaspoon of dried)
2/3 C Italian cheese blend (the kind pre-bagged with parm/mozz/asiago/etc)
1 T 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 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.

That’s it folks. Quick and easy!




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!

More from the Garden:
Bacon-Wrapped Green Bean Bundles
Garden Fresh Salsa

Grilled Stuffed Zucchini

Grilled Stuffed Zucchini

Perfectly grilled zucchini, stuffed with a savory mixture of Italian turkey sausage, veggies, cheese and breadcrumbs.

Ingredients

  • 2 medium zucchini about 10"
  • 4 ounces Italian turkey sausage
  • 1/4 cup diced red onion
  • 2 cloves garlic minced
  • 1 medium tomato about 1/2 cup diced
  • 1 1/2 tablespoons chopped fresh basil or about a teaspoon of dried
  • 2/3 cup Italian cheese blend the kind pre-bagged with Parmesan/mozzarella/asiago/etc.
  • 1 tablespoon Italian style bread crumbs
  • kosher salt
  • black pepper
  • extra virgin olive oil

Instructions

  • 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. 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 teaspoon 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 zucchini 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. 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.

Notes

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!
Author: Becca Chesnut
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
woman in denim shirt holding a salad bowl
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

Read More

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Questions & Reviews

  1. I've had this starred for a couple weeks, ready and waiting. And now I'm in tears because I waited so long. OH. MY. GOSH. This is going on my list of top 10 recipes! My husband and I thought we were eating Supreme Pizza with a slightly zucchini flavored crust. And yet… healthier and not greasy. And my kids (ages 4 and 1) gobbled it up (though that might have been because I told them they got to eat "boats" for dinner). 🙂 Thank you! Of course, I threw the health factor out the window when I made the Rosemary Bread and the four of us proceeded to eat both loaves in one sitting…. ah, well.

  2. I made these for dinner tonight, and they were FANTASTIC. The flavor just blew my mind! This recipe is a definite keeper, thanks!

  3. These look great! I will definitely be making these as soon as we get more zucchini in the garden! Thanks for the idea

  4. I LOVE the sound of this dish! Perfect for summer's bounty, and a great excuse to get out of the kitchen and fire up the grill. I bet it would work beautifully with a topping of vegan feta, too. I must try this!

  5. These are really beautiful! I might have to try this with the little ones that I see for appetizers, Thanks!

  6. I love stuffed zucchini, its a good way to serve a veggie that everyone wants to eat. I have to try grilling them your pics look great.

  7. Oh my gosh! These look awesome. Great pictures and wonderful color. Can't wait to try this recipe.

  8. I've been waiting for this one! I just happen to have some zucchinis that are just the right size… one of which I have to save for my garden veggie spaghetti (fairly similar to your lemon-herb zucchini fettuccine) that I plan on making this weekend. This would make a great appetizer!

  9. those are so pretty! i feel like i should do as much with zucchini as i can before it isn't at the farmer's market anymore. stuffed veggies here i come.

  10. wow…those look delicious AND healthy! something i will definately be trying! :o) thanks ladies!!

  11. I am not to crazy about Italaian sausage, but it sounds really good. I am going to try it with ground turkey.

  12. Hahaha, Go figure. I made stuffed zucchini last night. I came on yesterday looking for a recipe but didn't find one. Im making yours next time. It looks better, plus I never would have thought about grilling it. Smart, then I wouldn't have heated up the house. I still have some zucchini so I will definitely make it again.

  13. YES! I have loads of zucchini and have been looking all over for some good recipes. The hubby is sick of just plain grilled zucchini, so this should mix things up very nicely.

  14. I love zucchini, but I've never had ti stuffed w/ more yumminess! I love love love grilled zucchini, it's one of my favs to toss on the grill in the summer time. I'll definitely have to add this to my zucchini love!!!

  15. Those look really good! I agree, the only 2 ways to eat zucchini are raw or on the grill I usually just slice then lengthwise into 3-4 pieces, then brush both sides with olive oil and then seasoning with salt and pepper. Grill both sides and they are fabulous. I will have to try this recipe, looks so good!

  16. I've had stuffed zucchini before, but have never seen a grilled version! This is great. I like the use of the turkey sausage instead of beef or ground turkey as well. I'm sure it adds lots of extra flavor.