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Sds: Stuffed Grilled Zucchini




Source of Recipe


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Sds: Stuffed Grilled Zucchini

Adapted from: Taste of Home June/July 2006
10 reviews rate this recipe 4.5 of 5 stars.
Prep: 25 min. Grill: 10 min.
Yield: 4 servings.

Pair up these zucchini boats with charred pork chops, smoked fish and other grilled greats. Not warm enough for cooking alfresco? Your ol’-fashioned oven will do. —Nancy Zimmerman, Cape May Court House, New Jersey *Test Kitchen Approved

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
• 1/4 teaspoon salt
• 3 tablespoons grated Parmesan cheese

Directions:
1. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp.

2. In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir for 2 minutes or until golden brown.

3. Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese.

4. Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender.

2 stuffed zucchini halves (prepared with part-skim mozzarella) equals 186 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 409 mg sodium, 17 g carbohydrate, 3 g fiber, 9 g protein.