Last summer I bought this cookbook from the host of License to Grill. Unfortunately, I bought it so late in the season, I didn’t have much time to try any the recipes. Instead I littered it with post-it notes and promised to do better this summer. So far everything I’ve tried has been fantastic! If you like to grill and enjoy flavor-saturated meals, you might want to get your hands on it.
Zach does not like zucchini and even he said this recipe was “yummy.”
Grilled Stuffed Zucchinis
- 3 T olive oil
- 1 c red onion, finely chopped
- 1 t minced garlic
- 1/2 c dried bread crumbs
- 1 T fresh oregano, finely chopped
- 1 T chives, finely chopped
- 1/2 t kosher salt
- 1/2 t freshly-cracked pepper
- 3 medium zucchinis, trimmed and cut in half lengthwise
- 1 T lemon zest
- 1 c grated mozzarella cheese
- 1/4 c freshly grated Parmigiano-Reggiano cheese
- 1/2 c chopped red pepper
Prepare grill for direct grilling at medium-high heat.
In a saute pan heat 1 T oil over medium heat. Add the onion and garlic. Saute until translucent, but not browned, about 3-4 minutes. Remove from heat. Add bread crumbs, herbs, salt and pepper; mix until combined.
Season zucchinis with salt and pepper and drizzle with oil. Grill flesh-side down for 3 minutes or until nicely charred. Remove and allow to cool slightly. Use a melon-baller to scoop out centers, leaving a 1/2″ border.
Chop the zucchini flesh and add to the onion-breadcrumb mixture. Add cheese and diced red pepper. Mix well. Stuff filling back into zucchini shells.
Oil the grill. Place zucchinis stuffing-side up on the grill and cook for 8 minutes with the lid down, or until filling is warm and cheese had turned golden brown.
BONUS: In the picture you’ll see I serve this with marinated steak. Here’s my quick and easy steak recipe.
Marinate skirt steak in Balsamic Viniagrette for at least 8 hours. (Do not trim the steak before you cook it. The fat moistens the meat as it grills. If you trim it first, your beautiful steak will dry up far too quickly.) Grill to an internal temperature of 145° F for medium-rare, or until it reaches your preferred doneness. Enjoy!