Twice-Grilled Stuffed Zucchini
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2004 Golden Whisk Awards
(Our top 10 recipes of the year)
Vegetarians need not subsist on potato salad and coleslaw alone at cookouts, as this recipe from "Veggie Life" columnist Deborah Geering illustrated -- deliciously.
Hands on time: 15 minutes Total time: 25 minutes Serves: 4
1/4 cup sun-dried tomatoes packed in oil, drained and chopped
4 ounces goat cheese
1 clove garlic, minced
1/2 cup fresh bread crumbs
2 tablespoons pine nuts
1 tablespoon each chopped fresh basil and thyme
4 small zucchini, halved lengthwise
2 teaspoons olive oil
Salt and pepper
Prepare a medium fire in the grill. In a small bowl, combine tomatoes, cheese, garlic, bread crumbs, pine nuts, basil and thyme. Set aside. Using a spoon, scoop out a trough down the center of each zucchini half. Brush lightly with oil; season with salt and pepper. Grill, cut side down, until grill marks form, about 5 minutes; turn and grill lightly on other side. Remove from grill. Stuff each zucchini half with 1/8 of filling. Wrap in foil; return to grill. Cook about 15 minutes, until zucchini is soft and filling is warm.
Per serving, based on 4: 231 calories (percent of calories from fat, 59), 13 grams protein, 12 grams carbohydrates, 3 grams fiber, 16 grams fat (8 grams saturated), 30 milligrams cholesterol, 153 milligrams sodium.
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