Tuesday, July 20, 2010

Stuffed Zucchini

2 med-large zucchini
4 cloves minced garlic
1/3 c. bread crumbs (alternatively, use crushed potato chips)
1/3 c. Italian four-cheese blend (parmesan, asiago, romano, provolone), plus a small bit of extra to top
olive oil
other spices to taste

Cut zucchini in half lengthwise and scoop out middles, leaving walls 1/4" thick. Rub a small amount of olive oil inside zucchini shells. Sprinkle with a bit of salt and pepper. Grill skin-side up for 5 min.

Saute garlic and zucchini over medium heat until zucchini is translucent. Stir in bread crumbs and cook for an additional minute. Remove zucchini mixture from pan and stir in cheese. Season with salt/pepper/spices to taste. Scoop into zucchini shells and sprinkle a bit of cheese on top. Grill for an additional 5-10 minutes or until shells are soft.

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