Recipe: Stuffed Zucchini
Finally a terrific way to make excellent use of the huge zucchini that take over my garden this time of year. Best of all? Versatile. There are any number of great recipes to use for ‘stuffing’ the zucchini.
Here’s the basics:
Take a large zucchini 12-18″ long and slice in half lengthwise. Using a sharp-sided spoon, remove the seeds, leaving a hollowed out squash. Load up with your preferred stuffing, put the other half on as a lid, and wrap in aluminum foil.
Pop this into your barbecue or grill for 20-30 minutes, turning every 8-10 minutes, until the squash is softened. Remove from the heat, unwrap the foil, and slice into 1-2″ slices. Serve!
Shown in the photo is a combo of couscous and sausage which I tried while camping. It would have been better with a layer of shredded cheddar.
Our favorite stuffing so far was a taco blend with ground beef and black beans. That balanced well with the slightly sweet flavor of the zucchini and we’ll definitely do that one again.
Have you tried zucchini this way? Any tips or advice? Any favorite stuffings? Please share!
I love stuffed zucchini – just discovered it this year. For mine I scrape out the seeds and dispose of them. I then scrape out a good portion of the zucchini meat and put it in a food processor with onion, garlic, salt, pepper, herbs, mushrooms, and whatever other veggies you have on hand that sound good. I pulse until it’s a small chunk. Then take it out, mix in some bread crumbs and cheese.
Coat the zucchini shells, inside and out, with olive oil, salt and pepper and then fill with the stuffing. Sprinkle some more cheese on the top. Cover and bake at 350 for about 45 minutes. Taking the cover off for the last 15 minutes or so.
So yummy!
That sounds really good, too, Tina. So many yummy ways to stuff these babies 🙂