Grilled Stuffed Zucchini
I’m not a fan of zucchini. Not sure if its the texture or that I’m half expecting it will be a cucumber, but I’ve just never been into it. After this past weekend’s grilling session I am now a zucchini convert. On top of how delicious this dish is, I can’t stress enough how super easy it is. I’m really looking forward to making it with a few minor adjustments and seeing how I can enhance the flavors. Here’s the basic recipe, play with it and comment back with what you do to make it your own.
I cook this on a charcoal grill. Great thing is, you can make them while the flames are still just a little too high for cooking your meats and such, so you have a great appetizer to hold you till dinner.
3 T Butter
3/4 c. Bread crumbs
Slice the zucchini in half, lengthwise.
Using a spoon, scrape out the seeds from the middle of the zucchini. You can save the meaty part if you’d like and add it back in later. Personally, the seeds aren’t something I enjoy so I toss them out. If you like them, set them to the side.
There are two ways to do this next part – the simple way, which is what I’ll explain first and the easy way, of course that will be second. It’s kind of like a choose your own adventure story here. You decide your destiny…will you pick option A or B?
A. Simple way: Melt the butter in a microwave safe bowl, add in the bread crumbs and stir. If Its too dry, melt a little more butter and add it to the mixture. If its too moist, add a little more crumbs.
B. Easy way: Melt the butter in a pan with some minced garlic and onions. Add in the breadcrumbs and toast for a few minutes. This way will taste better. If you saved your innards, this is the way to go because you can throw those bad boys in this pan, toast them up and have yourself a delightful nutty flavor.
Once the grill is the correct temperature and flame level (flames are not coming up through the bottom grate if you use charcoal), put your zucchini open side down on the top rack of the grill. Close the grill, but remember to check in periodically – your flame is still a little high and they should cook fast.
Once they have a nice char, flip them over and grill them for a few minutes on the other side. I flip back and forth between the two sides throughout cooking so that I can keep a good eye on the color. Once they are nice and cooked on the bottom, fill the cavities with the bread crumb mixture.
Top with parmesan cheese. Close the grill and let it cook until the cheese melts.
This whole process will take about 10 minutes. Put them on a plate and top with Balsamic vinegar.