Grilled Stuffed Zucchini and Rhodes Grilled Bread
Oh my word. This stuffed zucchini is out of this world! And this is coming from a girl that has never tried zucchini prior to this summer and has always had a hard time with sausage. Anyway, try this now, like right now. It's honestly amazing! I found this recipe in Our Best Bites cookbook but changed a few things to make it more "Rachelle" friendly.
Grilled Stuffed Zucchini
Adapted from Our Best Bites
4 medium zucchini (about 8”)
5 sausage links
1/4 cup diced red onion or 1 tsp. onion flakes
2 cloves garlic, minced
1 tomato, diced or ½-full can of diced tomatoes, drained
1 1/2 Tbsp. chopped fresh basil or 1 teaspoon of dried
2/3 cup pepper jack cheese plus 2 Tbsp. for topping
1 Tbsp. Italian style bread crumbs plus 1 tsp. for topping
¼ tsp kosher salt
¼ tsp black pepper
extra virgin olive oil
1. Slice zucchini in half length wise. Cut off the top and bottom of each slice.
2. Scoop out the centers, saving them in a bowl. Leave at least 1/4 inch around the edges and bottoms. Take the good parts of the zucchini you scooped out and dice up 1/2 cup. This will go in your filling.
3. Drizzle the zucchini shells with a little olive oil and use your hands to rub it on all sides. Sprinkle with some kosher salt and black pepper and set aside.
4. Preheat your grill outside and then start your filling in a skillet on the stovetop. Start by browning the sausage. Dice the sausage and then add the onions, garlic, and diced zucchini. Cook for 2-3 minutes until onion is tender. Add tomato, basil, 1/4 tsp. kosher salt and a few cracks of black pepper. Remove pan from heat and set aside.
5. Take your zucchini to the grill and put them hollow-side down. Grill for about 5 minutes on medium heat. They should have nice charred marks and look tender on the inside.
6. Add cheese and bread crumbs to filling mixture. Stir to combine and then divide the filling between the zucchini. Top each zucchini with about 1Tbsp. cheese and sprinkle with breadcrumbs. Lastly, give them a little drizzle of extra virgin olive oil.
7. Place them back on the grill filling side up. Close grill lid, and cook for another 5-7 minutes. Larger/thicker zucchini will obviously take longer to cook.
*If you’re doing this inside, it will take a little longer seeing as you can’t close the lid to keep in the heat. You also might want to broil them in the oven when they’re finished to help the cheese on top get nice and bubbly.
Now for the Rhode's grill bread. This is no joke made out of just Rhode's dinner rolls, olive oil and some seasoning. All you have to do is thaw four Rhode's dinner rolls (in the fridge for a day), flatten them out to fit the palm of your hand, spritz them with olive oil, shake some seasoning of your choice on both sides and then set them on the grill for about 30-60 seconds per side until they bubble and become crisp. This is the best thing ever.Oh and did I mention we grilled some pineapple tonight as well? So yummy.
Try this tomorrow. It will not disappoint!