BBQ'd Meat Stuffed Zucchini W/ Bruschetta Topping

"Whipped these up today to have for supper tonight! I looked for a recipe like this here and couldn't find one, so I made one. A nice way to mix up the zucchini bounty we all get in the summer. Presents well. Hope you enjoy!"
 
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photo by a food.com user photo by a food.com user
Ready In:
2hrs
Ingredients:
17
Serves:
6-8
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ingredients

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directions

  • Bruschetta:

  • Combine tomato, onion, zucchini, oil and basil. Set aside.
  • Meat filling:

  • Trim ends of zucchini and slice lengthwise.
  • Scoop out flesh leaving 1/2" walls to resemble a "boat".
  • In a large deep pan steam zucchini cut side down for about 5 minute (I had to turn mine half way through to cook both ends) Set aside.
  • In a deep dish skillet brown meat and drain.
  • Add onion, garlic, Italian seasoning and mushrooms. Sauté with meat until onion is soft and clear.
  • Add tomato sauce, bring to boil, reduce heat and simmer for 20-25 minutes uncovered.
  • When 5 minutes remain stir in cooked orzo. Finish simmering.
  • Remove from heat and cool slightly.
  • Quickly stir in egg.
  • Add bread crumbs and stir well.
  • Stuffing:

  • Pat zucchini dry and sprinkle lightly with salt and pepper.
  • Prepare a BBQ bake sheet (I used an old cookie sheet) with foil making the foil hang about 1 1/2-2" to make "walls" on your pan.
  • Pre-heat grill to medium heat.
  • Spoon meat mixture into zucchini boats evenly pushing gently along the center to make a slight "well" in the mixture.
  • Evenly spoon bruschetta mix into wells.
  • Sprinkle all with cheese.
  • Place pan on BBQ and close lid.
  • Let cook without lifting lid for 20 minutes.
  • Turn pan 180 degrees.
  • Let cook an addition 10-15 minutes (lid down) or until meat mix is bubbling and cheese is melted and starting to brown.
  • Serve.

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