Stuffed Grilled Zucchini
These zucchini boats taste great with the grilled chops on my favorite menu. I’ve served them with fish and with other grilled meats. I’ve also made them in the oven on occasion. —Nancy Zimmerman, Cape May Court House, New Jersey
SERVINGS
|
4
|
CATEGORY
|
Lower Fat
|
METHOD
|
Grill (gas or charcoal)
|
PREP |
25 min. |
COOK
|
10 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 4 medium zucchini
- 5 teaspoons olive oil, divided
- 2 tablespoons finely chopped red onion
- 1/4 teaspoon minced garlic
- 1/2 cup dry bread crumbs
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon minced fresh mint
- 1/2 teaspoon salt
- 3 tablespoons grated Parmesan cheese
DIRECTIONS
Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp. In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir for 2 minutes or until golden brown.
Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender. Yield: 4 servings.