Grilled Stuffed Zucchini Boats
From sparow64 12 years ago
- 30 to make
- Serves 4
Had this recipe coming together in my mind for several days, after scoring some awesome zuchinni at the farmer's market and finally had a chance to play around in Mad Scientist Mode! The results drew a big thumbs-up from the family! Read more And I can see adding kielbasa or some other meat to the stuffing mixture for a onedish meal. See less
Ingredients
- 1 large zuchinni (or 2 medium) shopping list
- 1 T EVOO + 4 T EVOO shopping list
- 4 T margarine (or butter) shopping list
- 1/2 vidalia onion, chopped small shopping list
- 1/4 red bell pepper, chopped small shopping list
- 2 handsful baby spinach leaves, (that was all I had, another handful would be good) - I like to chop the stems off shopping list
- 1/4 c chopped mushrooms shopping list
- 2 t chopped garlic shopping list
- 1 T balsamic vinegar shopping list
- 4 T worcestershire sauce shopping list
- red pepper flakes shopping list
- seasoned salt fresh ground black pepper shopping list
- 3/4 c grated parmesan shopping list
- 3/4 c pepperidge farm stuffing mix (bread crums would be fine, I needed to use my stuffing mix up) shopping list
- 1 T margarine shopping list
How to make it
- Cut zuchinni in half lengthwise
- (Next time, I think I will cut those pieces in half to make 4 boats if I have a big zuchinni)
- Scoop out flesh / pulp leaving about 1/4 inch on sides and bottom
- Set boats aside
- Chop pulp
- In skillet, melt 4T margarine with 4 T EVOO
- Add onion, red pepper, mushrooms, seasoned salt, fresh ground black pepper, 1 shake red pepper flakes (more if you aren't a wimp like me)
- As onion and pepper begins to turn translucent, add spinach and pulp
- Add garlic, balsmic, and worcestershire
- When all veggies are soft, stir in parmesan and stuffing mix
- Stir in 1 T margarine
- Stuffing will seem to be on the "dry" side, that's what you want. It will moisten with steam from cooking and from the zuchinni.
- Preheat grill.
- Tear off a long (and I mean longer than you think you need), piece of aluminum foil for each boat.
- Brush each boat with EVOO (from the 1 T)
- Fill each boat, and wrap in foil, taking are to seal "tent" fashion so all the topping won't be on the foil when done.
- Grill over medium heat about 12 minutes, til tender.
- **NOTE** I think next time I will try a mediterranean version...I can see tomatoes, olives, feta, etc.
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