Grilled Stuffed Zucchini

If you’ve been following along this summer, you might remember we’re currently on a quest to seize all the seasonal goodness that life has to offer. And we are in the height of zucchini season in my area. One of my favorite ways to prepare zucchini is to stuff it with extra levels of deliciousness. I typically use ground beef, but this sausage edition was a welcome swap.

2 zucchini (about 10 inches long), cut in half length-wise
1 tbsp olive oil
1/2 lb bulk Italian sausage (I used mild)
1/2 lb bulk Chorizo sausage
Minced garlic
Small onion, diced
1 cup fresh tomatoes, chopped (I used some heirloom cherry tomatoes)
Salt & pepper to taste
1/2 c grated Asiago (or Parmesan) cheese
1/4 c seasoned breadcrumbs
1/2 c shredded mozzarella
Fresh oregano, chopped (for serving)

It was super hot when I planned on making this, so I transported the kitchen to the deck (which works perfectly if you have a side burner on your grill). Start by scooping out the flesh of the zucchini. Chop it up and set aside.

Brush both sides of the zucchini with olive oil, then sprinkle with salt and pepper. Grill for about 10 minutes until the zucchini is soft, turning once to get nice grill marks on both sides. Brown the sausage mix in a pan with the olive oil. Once the sausage is almost cooked, add the onions, and garlic and cook until the onions start to soften. Add the zucchini flesh and diced tomatoes. Season with salt and pepper and cook for a new more minutes. Remove from heat, add the Asiago and breadcrumbs, mixing to combine.

When the zucchini is done, I find it easiest to put them on a baking dish or foil pan that’s coated with olive oil. Scoop the sausage mix into each half of the zucchini. Top with the mozzarella cheese and grill for about 15 minutes. Sprinkle with fresh oregano.

I finished the meal off with some grilled bruschetta. While the zucchini was grilling, I heated some of the heirloom tomatoes and garlic until they were cooked down a bit (you want some of the tomato to hold it’s shape) I cheated and grilled some thickly sliced Tuscan bread that I coated with oil, topped with the tomatoes and added some Asiago. I sprinkled a little fresh oregano on top and it was the perfect side.

So now I’m thinking I’d like to do more on my deck to make it a little more conducive to cooking like this (balancing chopping on the rail of the deck is not for the feint of heart). Do you have any outdoor kitchen suggestions?

Eat well friends!