GotGarlic
Chef Extraordinaire
Grilled Stuffed Zucchini Boats
1 large zucchini
2 tbsp. olive oil, divided
2 cloves garlic, minced
1/4 cup red onion, chopped
1/4 cup green bell pepper -- chopped
1/4 cup red bell pepper seeded and chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomato, chopped
1/3 cup Panko bread crumbs
1/3 cup Parmesan cheese, grated
1/4 cup pine nuts, toasted
1 tbsp. fresh oregano, chopped
1 tbsp. fresh parsley, chopped
1/4 cup mozzarella cheese, shredded
Cut the zucchini in half lengthwise. Cut a thin slice from the bottom of each half with a sharp knife so that the zucchini will sit flat. Scoop out pulp, leaving 1/4-inch shells. Brush insides of shells with 1 tbsp. olive oil and microwave on high for 2-3 minutes to soften.
Combine bread crumbs, 1/4 cup Parmesan cheese and toasted pine nuts in small bowl; set aside.
Heat 1 tbsp. olive oil in a saute pan. Add the pulp from the zucchini, the peppers, onions and garlic. Sprinkle with salt and pepper and stir. Saute over medium high heat until all of the liquid has evaporated, 3-4 minutes. Add tomato and 1/2 the parsley and oregano and cook for a couple more minutes. Remove from heat. Add the bread crumb mixture and mix well.
Fill the shells with the filling. Sprinkle 1/4 cup of mozzarella cheese evenly over each zucchini boat. Sprinkle with remaining parsley and oregano.
Preheat the grill to medium. Grill the zucchini boats with the lid closed over medium heat until the shells are tender, about 10 minutes.
1 large zucchini
2 tbsp. olive oil, divided
2 cloves garlic, minced
1/4 cup red onion, chopped
1/4 cup green bell pepper -- chopped
1/4 cup red bell pepper seeded and chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomato, chopped
1/3 cup Panko bread crumbs
1/3 cup Parmesan cheese, grated
1/4 cup pine nuts, toasted
1 tbsp. fresh oregano, chopped
1 tbsp. fresh parsley, chopped
1/4 cup mozzarella cheese, shredded
Cut the zucchini in half lengthwise. Cut a thin slice from the bottom of each half with a sharp knife so that the zucchini will sit flat. Scoop out pulp, leaving 1/4-inch shells. Brush insides of shells with 1 tbsp. olive oil and microwave on high for 2-3 minutes to soften.
Combine bread crumbs, 1/4 cup Parmesan cheese and toasted pine nuts in small bowl; set aside.
Heat 1 tbsp. olive oil in a saute pan. Add the pulp from the zucchini, the peppers, onions and garlic. Sprinkle with salt and pepper and stir. Saute over medium high heat until all of the liquid has evaporated, 3-4 minutes. Add tomato and 1/2 the parsley and oregano and cook for a couple more minutes. Remove from heat. Add the bread crumb mixture and mix well.
Fill the shells with the filling. Sprinkle 1/4 cup of mozzarella cheese evenly over each zucchini boat. Sprinkle with remaining parsley and oregano.
Preheat the grill to medium. Grill the zucchini boats with the lid closed over medium heat until the shells are tender, about 10 minutes.
Thank you for posting your delicious Stuffed Zucchini or Corgette Recipe. It is a household regular for us. We do prepare it similarly however, slightly different. 
