Stuffed Zucchini Recipe
This stuffed zucchini recipe is great on the grill but if the weather is bad, you can always bake it in a preheated 350° oven.
In the summertime, I'm always looking for different ways to cook zucchini and yellow squash. It seems like there is always an abundance of squash and trying to find new ways to fix it can be a challenge but I think once you try this grilled stuffed zucchini you'll be making it over and over...all summer long.
Here's what you are going to need:
For every two servings
1 large Zucchini
2 Tablespoons Sweet Onion, chopped
2 cloves garlic, minced
2 Tablespoons Olive Oil, divided
1/2 cup Seasoned Panko Bread Crumbs
1/4 cup Parmesan Cheese, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup of Mozzarella Cheese, shredded
4 slices tomato
1 Tablespoon fresh Parsley, chopped
1 teaspoon fresh Oregano, chopped
Here's what you need to do:
Cut the zucchini in half lengthwise.
Cut a thin slice from the bottom of each shell with a sharp knife so that the zucchini will sit flat. Scoop out pulp, leaving 1/4-inch shells.
Pour 1 Tablespoon of the Olive Oil in a frying pan. Add the pulp from the zucchini, the onions and garlic.
Add the salt and pepper.
Mix well. Cook, stirring constantly over medium high heat until all of the liquid is gone.
Remove from heat. Add the bread crumbs.
Add the Parmesan Cheese. Mix well.
Brush the shells with the remaining 1 Tablespoon of Olive Oil.
Fill the shells with the filling.
Sprinkle 1/2 of the mozzarella cheese (1/4 cup) evenly over each zucchini boat.
Top each boat with 2 slices of tomato.
Top the tomatoes with the remaining mozzarella cheese.
Sprinkle with the Parsley and Oregano.
Preheat the grill to medium. Grill the zucchini boats with the lid closed over medium heat until the shells are tender, about 10 minutes.
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