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
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.
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.
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.
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!