Stuffed Grilled Zucchini or Zucchini Ripieni alla Griglia is more flavorful when it is cooked this way. Yes, I know. It is yet another recipe on the grill. But rest assured, should you want to bake this in the oven we will give directions for that too. These make a perfect appetizer (antipasto), or vegetable side (contorno).
The stuffed grilled zucchini are first bathed in a aromatic mixture of olive oil, minced garlic, salt and pepper. The summer squash boats are placed on the grill cut side down so that there are some nice grill marks on the flesh. Then they are stuffed with sweet, ripe grape tomatoes and finally with mozzarella cheese that melts around the ruby gems.
We wanted to use fontina for the stuffed grilled zucchini but we have quite a bit of mozzarella on hand so we ended up using mozzarella instead. Fontina has a sweet nutty flavor and it’s creamy in texture. In Italy it’s often used for making fonduta which is the Italian equivalent of a Swiss cheese fondue.
I don’t know about you, but I’ve yet to meet a cheese that I didn’t like. If it’s melty and gooey? Sheer bliss. In fact, I have a hard time slicing cheese without constantly giving it a quality control test 🙂 So, since I’m not the knife pro in the family, I relegate the cheese slicing to my Honey. Although I still do sneak a slice or two. You know, in order to make sure the cheese hasn’t gone bad in the minute or two since I opened the package.
Stuffed grilled zucchini is quick to prepare and quick to grill. It doesn’t take any time at all to slice the summer squash and core out some of the center and then grill them. We hope you give the Zucchini Ripieni alla Griglia a try. The nice part about this recipe is that you can control the calories by how little or how much cheese you add to the boat.
Just make it All Your Way. Come vi pare {As you like}
Un caro saluto e alla prossima
Grilled Stuffed Zucchini – Zucchini Ripieni alla Griglia
Ingredients
- 4 medium zucchini as straight as possible
- 2 garlic cloves minced
- 2 Tablespoons olive oil plus extra for sprinkling
- grape tomatoes cut in half about 30
- 4-6 ounces mozzarella grated or fontina cheese, sliced. About 1 1/2 cups
- sea salt and freshly ground black pepper
- 3-4 Tablespoons dry bread crumbs optional
Instructions
- Preheat grill to 350 F.
- Cut the zucchini in half lengthwise. I didn’t have to trim the uncut side of the zucchini so that they would sit like boats. If they are too rocky just trim off a bit and they will sit steady.
- Using a teaspoon, scoop out the soft-seeded centers and discard, then arrange the zucchini boats in a row on an foil covered baking sheet.
- Put the garlic, olive oil,salt, and pepper in a bowl, whisk, then brush over the cut surfaces of the zucchini.
- Place the zucchini on the grill, cut side down. Grill about 1 minute or so then give it a quarter of a turn and grill for an additional minute. This will give you the nice criss-cross marks.
- Remove from the grill and add a layer of cheese on the bottom. Arrange the halved tomatoes in the hallowed boats and season with salt and pepper. If you want to sprinkle the bread crumbs on your zucchini now is the time then finish with a light touch of olive oil.
- Grill for about 5 minutes.*
- Arrange the rest of the cheese over the zucchini and tomatoes and return the tomatoes to the grill for an additional 1 – 2 minutes.*
- Serve immediately while the cheese is still soft and melting.
Notes
- * We like our zucchini cooked but still firm. If you like your squash softer, adjust the time until it reaches the texture you like. This is also the case with the oven instructions.
If you prefer to make this in the oven
- Preheat oven to 350 F
- Use a oven safe dish. Follow procedure for preparing zucchini. After brushing with the olive oil put some of the cheese on the bottom and place tomatoes in the hollow. Sprinkle with the bread crumbs and olive oil — bake for 15 minutes at 350F.
- Remove from oven and arrange the rest of the cheese over the zucchini and tomatoes. Return the dish to the oven for another 10 minutes to melt the cheese.
- Serve Immediately.
Nutrition
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Simply Suzannes at Home says
Good morning, Marisa!
Your comment made my morning :0) I so much enjoy when you come by and visit!
I’ve been so busy the last 4 weeks, and feel like ‘life’ has shifted into full gear as I spend all my ‘extra’ time getting the kids ready for school. I still have yet to try your no churn ice cream :0( It’s on my mind almost every day. I’ve thought of a few variations over the last few weeks . . . sweet basil and dark chocolate chips. What do you think? I need to master a basic vanilla first, but then I think it’ll be fun to venture into new flavors like you!
Ok! So my mother-in-law arrived yesterday for a 1-week visit and brought a bag of zucchini and yellow squash from her home garden. I was just looking at them this morning and thought “now what can I do with all those!?” And then I visited you!
I’m thinking stuffed zucchini will be on this week’s menu. Thanks so much for the inspiration!
I do need to buy fontina though . . . such a YUMMY cheese!!!
Sending hugs,
Suzanne
Marisa Franca says
My goodness you are one busy lady. Your ice cream ideas sound wonderful. I love the idea of the basil with the chocolate chips. What a nice mother-in-law to bring you treats. I loved my MIL — she was so sweet and even though she had seven kids she treated me just like one of them. I am glad you stopped by to visit — you didn’t tell anyone I swiped some of your icing, did you? 🙂 Hugs back at you!
Ciao Chow Linda says
I’ve made zucchini stuffed with various fillings, but not this brilliantly simple method with tomatoes and mozzarella. It’s next on my list this summer.
Jovina Coughlin says
This is one of my favorite ways to fix zucchini. They turn out so great on the grill.I love your stuffing – definitely on my list to make soon.
Linda says
Molto grazie for all of your wonderful recipes. I thoroughly enjoy your site, Marisa.
Just wondering how you think transferring the zucchini, once they are stuffed, to the oven for the second part of the recipe would affect the final product. Thx!
Marisa Franca says
Thank you Linda, I’m glad you enjoy it. As to your question, I think the zucchini will still be good. You aren’t removing them from the pan or baking sheet they are already on a solid surface, you are just putting the cheese on and letting it melt. If you think the zucchini are getting too done let them back less then put the cheese on and let the broiler melt the cheese without additional baking. On the grill it was easy to see and “feel” how they were cooking. Hubby is really picky about overly done zucchini so he watches them like a hawk.