Stuffed and Grilled Zucchini

A wide variety of stuffings go with zucchini. Ground beef or seafood are good mixed with onion breadcrumbs, and herbs or spices. I went vegetarian this time which is best when served as a side dish.

2 large zucchini

Grated mozzarella cheese for topping

Seasoned Panko breadcrumbs for topping

Salt

Black pepper

Remove a small slice from the stem end of the zucchini. Do not remove more than necessary. Boil the zucchini in lightly salted water until barely tender (8 to 10 minutes), then immerse in cold water until cool enough to handle. Slice the squash in half lengthwise. Using a kitchen teaspoon, scoop out the seeds, and reserve, leaving a thin shell.

Prepare the stuffing (recipe follows). Lightly season the zucchini shells with salt and pepper. Stuff and top with additional mozzarella and Panko.

Prepare the grill for hot indirect cooking. Grill the zucchini on indirect for 15 to 20 minutws or until the cheese has melted some and the breadcrumbs brown.

Stuffing

2 tablespoons olive oil

1 cup diced mushrooms

2 tablespoons minced red onion

1 green onion, sliced white and green

2/3 of the reserved zucchini pulp, diced

1 1/2 teaspoon dried parsley

1/8 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup grated mozzarella cheese

2 tablespoons seasoned Panko breadcrumbs

Transfer the stuffing to a mixing bowl and allow to cool. Add the cheese and breadcrumbs and thoroughly mix.