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

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Grilled Stuffed Zucchini

Grilled Stuffed Zucchini


Description

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!

56 comments

  1. 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!

  2. 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.

  3. 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!

  4. 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.

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