Stuffed zucchini is versatile, tasty and there are many ways to make stuffed zucchini recipes. Some stuffed zucchini recipes, for example, use large zucchini and you hollow out the flesh from the halves zucchini and fill it that way. In this stuffed zucchini recipe, 8 ball zucchini are used because they are spherical and resemble balls.
This also means they can hold plenty of filling. This grilled zucchini recipe is a great side dish and can make the stuffed zucchini in advance, if you want, and leave them in the refrigerator until you are ready for grilling.
Perhaps you have stuffed a regular zucchini before, not one of these round ones, and those are slightly different because they are cut lengthwise and then stuffed that way. The 8-ball zucchini offer a nicer shape perhaps, because they are stuffed then you put the lids back on and serve them in that attractive way. The filling is not hard to make, and although there are only a few flavors in it, the flavors used combine harmoniously and produce a really great tasting mixture you can use to stuff the zucchinis with.
The pulp you remove from the zucchini is diced and sautéed with onion, and then you can mix it with rice, marinara sauce, parsley, and parmesan cheese. Use this mixture to spoon back into the hollowed out zucchinis and then barbeque them, wrapped in foil, until the zucchini is tender and the filling is hot and juicy. Stuffed vegetables are really delicious and of course they boast plenty of nutritional value because such recipes are composed primarily of vegetables as well as whichever filling you choose to use. Rice is often used in vegetable fillings, as is cheese because it melts and holds everything together.
Fresh or dried herbs usually appear in such recipes, along with sultanas or raisins, perhaps some nuts or even something spicy like cayenne pepper or chili. If you can think of something else you wish to add to this recipe then go ahead and adapt it. That means your grilled stuffed 8-ball zucchini recipe will be totally unique. The hollowed out zucchini shells need to be cooked for a couple of minutes before you stuff them. This is not to cook them until tender but rather to soften them slightly before you add the filling. They are finished off later on the barbeque.
Because these are almost large enough to make a complete meal (each zucchini is about 4 inches in diameter) you might not want to serve too much with them. A grilled chicken breast or strip steak would go well, or you could consider serving fish or seafood on the side. For vegetarians, how about a 3-bean salad made with 3 kinds of beans tossed with chopped parsley, oil, vinegar and minced onion? As you can see, this is a very colorful dish. We eat with our eyes and colorful meals are usually the most attractive and tempting. You will love the flavor of these stuffed zucchinis.
- 4 small, round zucchini (4 inch diameter)
- 2 tablespoons cooking oil
- ½ cup dry breadcrumbs
- 1 small, minced red onion
- 2 tablespoons minced parsley
- ¼ cup grated Parmesan cheese
- 2 cups prepared wild rice
- 1 cup your favorite prepared marinara sauce
- Salt and pepper to taste
- Preheat the grill to medium.
- Cut each zucchini in half across its upper third. Scoop out the pulp, leaving a ½ inch shell. Chop the pulp.
- Parboil the shells in salted water for 2 minutes, then remove them and drain.
- Prepare the rice by the box directions.
- Heat the oil over a medium high heat in a skillet.
- Sauté the chopped zucchini and onion until softened.
- Add the marinara sauce until heated through.
- Remove from the heat and stir in the rest of the ingredients.
- Fill the zucchini shells, put the tops back on, and wrap in heavy foil. Grill the stuffed zucchini for 45 minutes.
These little zucchinis are stuffed with a cheese, rice and marinara sauce filling, before being cooked on the barbeque until the zucchini is tender and the filling is piping hot and the flavors are well blended. For sure this a really enticing recipe with its round 8-ball look. It makes a wonderful side dish recipe and you can also serve these individually or on a platter for your dinner guests to admire the elegant presentation. Stuffed zucchini is vegetarian-friendly although you may serve meat or fish on the side if you want. You could also consider serving one of these as an appetizer.
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