It's that time of year - zucchini are fresh and plentiful! The round shaped zucchini are just perfect for stuffing and grilling (or baking). These stuffed zucchini were delicious and gorgeous. Serve them alongside the roasted cherry tomatoes and onions for a delicious meal. The filling mix can be cooked on it's own and is wonderful as a side-dish or on top of rice or potatoes. Enjoy!
Stuffed Zucchini or round summer squash on the Grill
Line a grill-proof pan with 2-3 layers of aluminum foil. Drizzle the foil with olive oil.
Spread in the pan:
1-2 cups cherry tomatoes
1/2 small onion, thinly sliced or chopped
Chop the tops off of 5-6 small, round zucchini, saving the tops. Scoop out the insides with a melon scoop, saving the insides for the filling. Place emptied rounds spaced evenly in the pan with the tomatoes and onions.
Chop and mix the following filling together:
zucchini insides, diced
1/2 small eggplant, diced
1/2 small onion, finely diced
1/3 cup GF breadcrumbs (I used rice breadcrumbs)
3/4 tsp salt
3/4 tsp pepper
3/4 tsp dried basil
1-2 Tbsp chipotle-infused olive oil (or olive oil plus pinch cayenne or chipotle spice)
Stuff each zucchini tight with filling and then place tops back on. Extra filling can be wrapped in a foil packet and grilled 15-20 minutes and served as a side or over baked potatoes.
Grill over low heat (~350F) or in an oven at 350F for 45 minutes, until the zucchinis are tender. Serve hot as a main dish or as a side. Enjoy!
Delicious grilled stuffed round zucchini!
Stuffed Zucchini or round summer squash on the Grill
Line a grill-proof pan with 2-3 layers of aluminum foil. Drizzle the foil with olive oil.
Spread in the pan:
1-2 cups cherry tomatoes
1/2 small onion, thinly sliced or chopped
Chop the tops off of 5-6 small, round zucchini, saving the tops. Scoop out the insides with a melon scoop, saving the insides for the filling. Place emptied rounds spaced evenly in the pan with the tomatoes and onions.
I used a melon scoop to easily get out the insides of the zucchinis.
Chop and mix the following filling together:
zucchini insides, diced
1/2 small eggplant, diced
1/2 small onion, finely diced
1/3 cup GF breadcrumbs (I used rice breadcrumbs)
3/4 tsp salt
3/4 tsp pepper
3/4 tsp dried basil
1-2 Tbsp chipotle-infused olive oil (or olive oil plus pinch cayenne or chipotle spice)
Stuff each zucchini tight with filling and then place tops back on. Extra filling can be wrapped in a foil packet and grilled 15-20 minutes and served as a side or over baked potatoes.
Grill over low heat (~350F) or in an oven at 350F for 45 minutes, until the zucchinis are tender. Serve hot as a main dish or as a side. Enjoy!
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