Grilled Stuffed Zucchini

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

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!

(Print)
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)

Directions:

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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