Grilled Stuffed Zucchini - Zucchini Ripieni alla Griglia
Zucchini are grilled then they're stuffed with mozzarella cheese and grape tomatoes. A delicious alternative to plain sautéed zucchini or zucchini bread. Watch the family gobble up these zucchini boats.
Servings: 4 people
Calories: 212kcal
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 ½ 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
Serving: 4g | Calories: 212kcal | Carbohydrates: 13g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 249mg | Potassium: 548mg | Fiber: 2g | Sugar: 6g | Vitamin A: 584IU | Vitamin C: 36mg | Calcium: 191mg | Iron: 1mg