Grilled Stuffed Zucchini Boats |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 large zuchinni (or 2 medium) |
1 t evoo + 4 t evoo |
4 t margarine (or butter) |
1/2 vidalia onion, chopped small |
1/4 red bell pepper, chopped small |
2 handsful baby spinach leaves, (that was all i had, another handful would be good) - i like to chop the stems off |
1/4 c chopped mushrooms |
2 t chopped garlic |
1 t balsamic vinegar |
4 t worcestershire sauce |
red pepper flakes |
seasoned salt fresh ground black pepper |
3/4 c grated parmesan |
3/4 c pepperidge farm stuffing mix (bread crums would be fine, i needed to use my stuffing mix up) |
1 t margarine |
Directions:
1. Cut zuchinni in half lengthwise
2. (Next time, I think I will cut those pieces in half to make 4 boats if I have a big zuchinni)
3. Scoop out flesh / pulp leaving about 1/4 inch on sides and bottom
4. Set boats aside
5. Chop pulp
6. In skillet, melt 4T margarine with 4 T EVOO
7. 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)
8. As onion and pepper begins to turn translucent, add spinach and pulp
9. Add garlic, balsmic, and worcestershire
10. When all veggies are soft, stir in parmesan and stuffing mix
11. Stir in 1 T margarine
12. 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.
13. Preheat grill.
14. Tear off a long (and I mean longer than you think you need), piece of aluminum foil for each boat.
15. Brush each boat with EVOO (from the 1 T)
16. 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.
17. Grill over medium heat about 12 minutes, til tender.
18. **NOTE** I think next time I will try a mediterranean version...I can see tomatoes, olives, feta, etc.
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