summertime grilled stuffed zucchini

Summertime Grilled Stuffed Zucchini paintedposies.com

Oh, hey! So it’s been a while since I’ve shared a yummy veggie recipe with you, and I promised to share the only zucchini recipe Joe has ever liked with you in this post, so here we go.  It was delicious! Joe typically doesn’t like zucchini, but this was gone in a flash.  He even let out a moan while inhaling it, I swear.  And the best thing about this recipe, is it includes protein with the quinoa, so it’s a full meal in itself.  For less than 30 minutes of work.  This is how I roll, people!

Unfortunately, I just sort of put all the ingredients together until the right texture was achieved without measuring anything.  I’m going to attempt to create an actual “recipe” for you here, but just keep in mind, my zucchini was ginormous.  Like, bigger than my forearm big.  Please modify the ingredients to suit the size of your zucchini!  The consistency you’re going for is wet, but not runny, like a chunky pasta sauce of sorts.

what you need:

1 large zucchini

1 medium yellow onion, chopped

3-5 cloves of garlic, minced, to taste

1/2 Cup shredded kale

1/2 Cup shredded cauliflower

1 1/2 Cups shredded mozzarella divided in half

1/2 Cup cornbread crumbs (more or less based on consistency)

1/2 Cup cooked quinoa

1/2 – 1 Cup tomato sauce

handful of fresh basil, chopped

olive oil

salt & pepper

what you’ll do:

Preheat grill to medium-high.  Cut zucchini in half lengthwise, creating two “logs.”  Scrape zucchini to remove the insides, leaving about 1/4 inch of skin.  Place in large bowl and set aside.  Heat a skillet to medium with olive oil coating the bottom.  When hot, put zucchini meat, onion, garlic, kale and cauliflower in pan, salt to taste.  Saute until onion becomes translucent.  Remove from heat.  Add quinoa, 1 Cup of mozzarella, tomato sauce and basil. Combine with cornbread crumbs until the desired consistency is achieved: not too dry, not too wet – more like a damp sponge (appetizing, right?).  Stir to combine.

Stuff the zucchini with filling, and sprinkle with salt and pepper and the remainder of mozzarella. Grill for 7-9 minutes, until the cheese browns and bubbles.

I hope you enjoy 🙂

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About amy

I'm a crafter, a wife, a gardener, an aunt, a sister, a daughter, an entertainer, a reader, a creator. I like to read and paint and cook and relax with friends. Life is a gift, and I live it to the fullest!
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