Stuffed Grilled Zuchini
Stuffed Grilled Zuchini
1 cup finely chopped red onion (250ml)
1 tablespoon extra-virgin olive oil (15ml)
1 teaspoon minced garlic (5ml)
½ cup dried bread crumbs (125ml)
1 cup grated mozzarella cheese (250ml)
1 tablespoon finely chopped fresh oregano (15ml)
1 tablespoon finely chopped chives (15ml)
½ teaspoon kosher salt (2.5 ml)
1 tablespoon lemon zest (15ml)
½ cup chopped red pepper (125ml)
3 medium zucchini, trimmed and cut in half lengthwise
2 tablespoons olive oil (30ml)
¼ cup freshly grated parmigiano-reggiano cheese (125ml)
Salt and pepper to taste
In a sauté pan set over medium heat, heat the oil. Add onion and garlic. Sauté until translucent about 3 to 4 minutes. Remove from heat and add bread crumbs, herbs, salt and pepper. Mix until combined. Place in a bowl.
Season zucchinis with salt and pepper and drizzle with oil.
Prepare barbecue for direct grilling. Preheat grill to a medium high heat. Oil grill and place the zucchinis flesh side down on grill for 3 minutes or until nicely charred. Remove.
Allow zucchinis to cool slightly. Use a mellon-baller to scoop out centers leaving a ½” border. Chop the zucchini flesh and add it to the bowl of onions and breadcrumbs. Mix well. Add cheese to mixture and diced red pepper. Add the filling back into the zucchini shells and place on a baking sheet for grilling.
Prepare barbecue for direct grilling to medium heat. Oil grill and add stuffed zucchinis to cook for 8 minutes or until filling is warm and cheese has turned golden brown.
Yields 6 servings.
1 cup finely chopped red onion (250ml)
1 tablespoon extra-virgin olive oil (15ml)
1 teaspoon minced garlic (5ml)
½ cup dried bread crumbs (125ml)
1 cup grated mozzarella cheese (250ml)
1 tablespoon finely chopped fresh oregano (15ml)
1 tablespoon finely chopped chives (15ml)
½ teaspoon kosher salt (2.5 ml)
1 tablespoon lemon zest (15ml)
½ cup chopped red pepper (125ml)
3 medium zucchini, trimmed and cut in half lengthwise
2 tablespoons olive oil (30ml)
¼ cup freshly grated parmigiano-reggiano cheese (125ml)
Salt and pepper to taste
In a sauté pan set over medium heat, heat the oil. Add onion and garlic. Sauté until translucent about 3 to 4 minutes. Remove from heat and add bread crumbs, herbs, salt and pepper. Mix until combined. Place in a bowl.
Season zucchinis with salt and pepper and drizzle with oil.
Prepare barbecue for direct grilling. Preheat grill to a medium high heat. Oil grill and place the zucchinis flesh side down on grill for 3 minutes or until nicely charred. Remove.
Allow zucchinis to cool slightly. Use a mellon-baller to scoop out centers leaving a ½” border. Chop the zucchini flesh and add it to the bowl of onions and breadcrumbs. Mix well. Add cheese to mixture and diced red pepper. Add the filling back into the zucchini shells and place on a baking sheet for grilling.
Prepare barbecue for direct grilling to medium heat. Oil grill and add stuffed zucchinis to cook for 8 minutes or until filling is warm and cheese has turned golden brown.
Yields 6 servings.
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