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Stuffed Grilled Zucchini

Pair up these zucchini boats with charred pork chops, smoked fish and other grilled greats. Not warm enough for cooking al fresco? Your old-fashioned oven will do. —Nancy Zimmerman, Cape May Court House, New Jersey
  • Total Time
    Prep: 25 min. Grill: 10 min.
  • Makes
    4 servings

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 part-skim 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 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 until golden brown, about 2 minutes.
  • 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 until zucchini is tender, 8-10 minutes.
Nutrition Facts
2 each: 186 calories, 10g fat (3g saturated fat), 11mg cholesterol, 553mg sodium, 17g carbohydrate (4g sugars, 3g fiber), 9g protein.

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Reviews

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Average Rating:
  • Karen
    Jun 30, 2020

    We had this for dinner. I did not use garlic

  • misscoffeepot
    Jun 19, 2020

    really nice. I also omitted the mint, as it is not my favorite. These are nice to prepare in advance for a picnic bbq or camping.

  • Donna
    Jun 19, 2020

    What temp do you use in the oven? This sounds good. I feel the mint would not be pleasing to me. I would substitute another flavor such as basil. I love basil, don not care for mint.

  • Elf
    Sep 16, 2019

    No comment left

  • Beema
    Apr 5, 2019

    Using the basics of this recipe (omitted the mint, added Italian seasoning and some additional oregano, and then baked just long enough for the topping to brown. Then I cut the zucchini into one inch pieces (discarded the tips) and served them as an appetizer. My party guests were duly impressed and the tray was soon empty.

  • katlaydee3
    Oct 6, 2013

    I thought these were okay, but not great. I think the mint gave a slightly odd flavor.

  • ejshellabarger
    Jul 14, 2013

    No comment left

  • sarahns
    Sep 8, 2012

    No comment left

  • rosemary7264
    Jul 16, 2011

    This is fabulous and I like that it contains no meat. I did substitute basil for the mint. I also sauteed grape tomatoes and garlic, tossed with goat cheese and more basil and placed on the top. Soooo delicious. I hope that the creator of this recipe will not be offended by my additions as it is amazing o its own.

  • jmscoker
    Jul 11, 2011

    Great bbq veggie option. Note: not all breadcrumbs are created equal, consider the sodium content before adding extra salt. I substituted italian seasoning for the mint (1/2 -1 tsp)