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How to Make Grilled Italian Stuffed Zucchini Boats Social Share Graphic 728x728px
Kymberley

How to Make Grilled Italian Stuffed Zucchini Boats

5 from 1 vote
Celebrate Summer’s bounty with these bright, light, and healthy Italian Stuffed Zucchini Boats you make on the grill. A quick and delicious Italian-inspired dinner recipe!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Entrée, Supper
Cuisine: American, Italian, Mediterranean
Calories: 172
Ingredients Equipment Method Nutrition Notes
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Ingredients
 
 

  • 1 medium Zucchini cut in half
  • 6 ounces Pork sausage Approx. 1-½ plain Sausage brat
  • 1 teaspoon Italian Sausage seasoning
  • 1 Tablespoon Garlic minced
  • ½ medium Sweet Onion diced
  • 1 medium Green Sweet Pepper diced
  • 1 can diced Tomatoes drained
  • 1 tablespoon Italian Seasoning Spice Blend or substitute 1 tablespoon fresh Basil chopped
  • Salt and Pepper to taste
  • 2 Tablespoons Flat Leaf Parsley chopped
  • ½ cup Mozzarella cheese grated

Equipment

  • Outdoor Grill or Grill Pan
  • 10-inch Skillet
  • Mixing Bowl
  • Cutting Board
  • Utensils (Cooks Knife, Tongs, Large Heat-proof Spoon, Measuring Cups & Spoons, Rubber Spatula or Large Spoon)

Nutrition

Calories: 172kcalCarbohydrates: 9.3gProtein: 14.5gFat: 9gSaturated Fat: 2.4gPolyunsaturated Fat: 1.1gMonounsaturated Fat: 3.7gTrans Fat: 0gCholesterol: 44.3mgSodium: 482.3mgPotassium: 428.8mgFiber: 2.2gSugar: 4.9gVitamin A: 61.7IUVitamin C: 38.7mgVitamin D: 0µgCalcium: 184.8mgIron: 2mg

Method
 

  1. Preheat your grill or grill pan to 350°F. Then, if using an outdoor grill, add apple or cherry chips to the smokebox.
  2. Cut zucchini in half lengthwise. Using a large spoon, scrape out the fleshy center and seeds leaving ¼ inch shell (reserve the flesh for the filling) — brush oil over the inside of each half, salt, and pepper. Place cut side down on a hot grill (350°F), grill six minutes, turn one quarter turn to create cross grill marks, continue grilling six more minutes before removing. Cover with foil to keep the grilled halves warm until filling.
    Oil, salt and pepper on zucchini halves
  3. Meanwhile, remove sausage from casings into the skillet, sprinkle with Italian sausage seasoning, add minced garlic, chop sausage, cooking over medium-low heat for 1-2 minutes until the meat is no longer pink. Remove from pan and set aside.
    Chopped sausage in the skillet with Italian sausage seasoning and minced garlic
  4. Roughly chop the reserved zucchini flesh from step one, then add the onion, pepper, and Italian seasoning blend to a bowl. Stir to combine.
    Roughly chop the reserved zucchini flesh from step one, then add the onion, pepper, and Italian seasoning blend to a bowl. Stir to combine.
  5. Combine the mixed vegetables and tomatoes in the skillet over medium-high heat, cook about 10 minutes until the mixture has dried up and is no longer super moist. Add the cooked sausage and chopped parsley.
    Mixed vegetables and tomatoes in the skillet with the liquid dried up.
  6. Fill the grilled zucchini halves with the hot vegetable and sausage filling, sprinkle with the grated mozzarella cheese. [1] Serve.
    Grilled Italian Stuffed Zucchini Boats ready to serve.

Kitchen Notes

Footnotes:
[1] Just pop the prepared boats under a low broiler for 1-2 minutes before serving if you like extra melty cheese.
Pro Tip for Grating Cheese
To grate cheese using a box grater or food processor, put blocks of softer cheese like Mozzarella or Colby in the freezer for a half-hour. It will make things much easier to slice and shred.

Personal Notes

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