If you need just one reason to grow zucchini in your garden this summer, this is it!
Grilled Stuffed Zucchini is one of our very favorite recipes to make during the summer months. It uses several ingredients from the garden {garden to table at its finest} + only one ingredient needs to be substituted to make it Gluten Free. {I used glutinofoods Gluten free bread crumbs} + no oven needed!
Do yourself a favor and plant a few zucchini plants in your garden this summer!
Stuffed Zucchini .
- 3 medium zucchini (about 10″)
- 2-3 Italian sausage links (casings removed)
- 1/4 C diced red onion
- 3 cloves garlic, minced
- 1 medium tomato, diced
- A big handful of chopped fresh basil
- 1/3 C shredded mozzarella –
- 1/4 cup shredded Parmesan
- 1 T GF bread crumbs
- kosher salt
- black pepper
- olive oil
Slice zucchini in half length wise, leaving the tops on.
Scoop out the centers {I use a melon baller, it works so good!}, saving them. Leave at least 1/4 inch around the edges and bottoms. Take the good parts of the zucchini guts you just scooped out and dice up 1/2 C.
Drizzle the zucchini shells with a little olive oil and use your hands to rub it on all sides. Sprinkle with some kosher salt and black pepper and set aside.
Preheat your grill. (Medium temp)
Brown the sausage. When you no longer see pink, add the onions, garlic, and diced zucchini. Cook for 2-3 minutes until onion is tender. Add tomato and basil, 1/4 t kosher salt and a few cracks of black pepper. Remove pan from heat.
Add cheese and bread crumbs to filling mixture. Stir to combine and then divide the filling between the zucchini.
Top each zucchini with Parmesan cheese and sprinkle with bread crumbs.
Place them on the grill, on the top rack.(I put mine on a foil lined cookie sheet for easy clean up)
Close grill lid, and cook for about 10 minutes, or until the zucchini is slightly tender and the cheese is melted.
The Garden Spot 