Stuffed Grilled Zucchini
Pair up these zucchini boats with charred pork chops, smoked fish and other grilled greats. Not warm enough for cooking al fresco? Your old-fashioned oven will do. —Nancy Zimmerman, Cape May Court House, New Jersey
Ingredients
- 4 medium zucchini
- 5 teaspoons olive oil, divided
- 2 tablespoons finely chopped red onion
- 1/4 teaspoon minced garlic
- 1/2 cup dry bread crumbs
- 1/2 cup shredded part-skim mozzarella cheese
- 1 tablespoon minced fresh mint
- 1/2 teaspoon salt
- 3 tablespoons grated Parmesan cheese
Reviews
We had this for dinner. I did not use garlic
really nice. I also omitted the mint, as it is not my favorite. These are nice to prepare in advance for a picnic bbq or camping.
What temp do you use in the oven? This sounds good. I feel the mint would not be pleasing to me. I would substitute another flavor such as basil. I love basil, don not care for mint.
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Using the basics of this recipe (omitted the mint, added Italian seasoning and some additional oregano, and then baked just long enough for the topping to brown. Then I cut the zucchini into one inch pieces (discarded the tips) and served them as an appetizer. My party guests were duly impressed and the tray was soon empty.
I thought these were okay, but not great. I think the mint gave a slightly odd flavor.
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This is fabulous and I like that it contains no meat. I did substitute basil for the mint. I also sauteed grape tomatoes and garlic, tossed with goat cheese and more basil and placed on the top. Soooo delicious. I hope that the creator of this recipe will not be offended by my additions as it is amazing o its own.
Great bbq veggie option. Note: not all breadcrumbs are created equal, consider the sodium content before adding extra salt. I substituted italian seasoning for the mint (1/2 -1 tsp)