Wednesday, May 31, 2017

Grilled Stuffed Zucchini

Fire up the grill and load up some zucchini for a delicious summer meal!

Grilled Stuffed Zucchini // Fire up the grill and load up some zucchini for a delicious summer meal! #recipe #grill #zucchini #sausage

I honestly cannot think of a summer dish I love more than stuffed zucchini. I don't think my family is as fond of stuffed zucchini as they are of stuffed peppers, but they don't complain, so I count that as a win. In fact, they usually devour the zucchini and get seconds. I love this particular recipe because of the Italian sausage with the red onion and tomato. I think it makes for a good marriage of flavors and it looks very colorful. Colorful food makes me such a happy camper. I unfortunately did not make these on a grill. However, I did include instructions on how to do that. Although I will have to make these again soon because I now have a grill cast iron pan and Nick got a new grill for an early Father's Day present, so we are really in a grilling mood!

Grilled Stuffed Zucchini // Fire up the grill and load up some zucchini for a delicious summer meal! #recipe #grill #zucchini #sausage

What you need:
  • 4 medium zucchini
  • 8 oz. Italian sausage
  • 1/2 cup red onion, diced
  • 4 cloves minced garlic
  • 2 medium tomatoes, diced
  • 3 Tbsp. fresh basil, chopped 
  • 1 1/3 cup shredded Italian cheese blend, plus some
  • 2 Tbsp. Italian style breadcrumbs, plus some
  • Salt and pepper, to taste
  • EVOO (if grilling)
  1. Slice zucchini in half length wise and scoop out the centers leaving about 1/4-inch around the edges and bottom of each half. Reserve enough scooped zucchini centers to make 3/4 cup diced zucchini.
  2. If grilling (whether indoors or outdoors), drizzle zucchini halves with a little olive oil and brush on all sides. Salt and pepper to taste. Grill hollow side down on medium heat for about 5 minutes. If not grilling, season halves with salt and pepper to taste and set aside.
  3. Meanwhile, brown sausage in a skillet. Then add onion, garlic, and zucchini and cook until onion is tender, about 2 to 3 minutes.
  4. Add tomato, basil, salt, and pepper. Then remove from heat.
  5. Add cheese and bread crumbs to filling mixture. Stir and divide filling between zucchini halves.
  6. Top each with 1 Tbsp. cheese and 1/2 tsp. breadcrumbs. Then drizzle with a little olive oil.
  7. If grilling, place filling side up on grill. Close lid and cook for 5 to 7 more minutes.
  8. If not grilling, bake in a preheated 375-degree oven for 30 to 40 minutes or until zucchini is tender.
  9. After grilling/baking, heat under broiler until cheese is bubbly and golden brown.
Recipe from Our Best Bites

If you're looking for a meatless stuffed zucchini, check out this Vegetable and Quinoa Stuffed Zucchini recipe. I had to double take when I saw this recipe for Stuffed Zucchini from Menu Musings of a Modern Mom because it looks so similar to the final product. That recipe has bacon and thyme in it. Yum!


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