Grilled Sausage-Stuffed Zucchini Boats

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.

Sausage-Stuffed Grilled Zucchini

When summer gives you more zucchini than you know what to do with, stuff it with sausage and cheese. These grilled zucchini boats combine Italian sausage and chorizo with fresh tomatoes, Asiago and mozzarella for an easy summer dinner that can be made entirely on the grill — especially handy when it's far too hot to turn on the oven.

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Course Main Course

Ingredients

  

• 2 medium zucchini about 10 inches long
• 1 tablespoon olive oil plus more for brushing
• ½ pound mild Italian sausage
• ½ pound chorizo sausage
• 1 small onion diced
• 2 –3 cloves garlic minced
• 1 cup chopped fresh tomatoes
• ½ cup grated Asiago or Parmesan cheese
• ¼ cup seasoned breadcrumbs
• ½ cup shredded mozzarella cheese
• Salt and freshly ground black pepper to taste
• Fresh oregano chopped, for serving

Let’s Cook!

 

• Preheat the grill to medium heat. Cut the zucchini in half lengthwise and scoop out the flesh, leaving enough around the edges for the zucchini halves to hold their shape. Chop the removed zucchini flesh and set aside.
• Brush both sides of the zucchini halves with olive oil and season with salt and pepper. Grill for about 10 minutes, turning once, until beginning to soften and lightly marked on both sides. Remove from the grill.
• Meanwhile, heat a large skillet over medium heat. Add the Italian sausage and chorizo and cook, breaking the meat apart as it browns.
• When the sausage is nearly cooked through, add the onion and garlic. Cook until the onion begins to soften.
• Stir in the chopped zucchini flesh and tomatoes. Season with salt and pepper and cook for another 3–5 minutes, until the vegetables soften and some of the liquid cooks away.
• Remove the skillet from the heat. Stir in the Asiago and breadcrumbs until combined.
• Place the grilled zucchini halves in a lightly oiled grill-safe baking dish or foil pan. Divide the sausage mixture among the zucchini halves and top with shredded mozzarella.
• Return to the grill, close the lid and cook for about 15 minutes, or until the zucchini is tender and the cheese is melted and bubbling.
• Sprinkle with fresh oregano and serve.

Notes From My Kitchen

• You can substitute ground beef or ground turkey for the sausage

Keyword cheese, grill, sausage, zucchini

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.

Eat well friends!

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