Grilled Stuffed Zucchini

When your garden is overflowing with zucchini, these grilled stuffed zucchini boats are the best way to use them up. They’re fresh, flavorful and filled with a savory mix of sauteed zucchini, onion, garlic, breadcrumbs, creamy mozzarella, nutty Parmesan and fresh mint for a refreshing, summery vibe. This recipe proves that a vegetable side can be as flavorful and fun as your main dish. Plus, stuffed zucchini on the grill is an easy, vegetarian-friendly dinner that’s perfect for meatless Mondays.

Ingredients for Grilled Stuffed Zucchini

• Zucchini: Small to medium zucchini are ideal for zucchini boats. They’re sweeter, less watery and cook more evenly than super-sized squash. Whether you pick zucchini from your backyard or from the farmers market, look for smooth, firm ones without blemishes or soft spots.
• Onion and garlic: Chopped onion and minced garlic add savory depth and aroma to the filling. Go with yellow onion for a sweeter flavor and white onion if you prefer more sharpness.
• Bread crumbs: Dry bread crumbs bind the filling and toast up crisp and golden, adding a bit of crunch. This recipe calls for plain bread crumbs, but you can swap in seasoned ones for a herby boost or use panko for extra crunch.
• Cheese: Creamy mozzarella melts into the filling for rich flavor, while grated Parmesan sprinkled on top of each zucchini boat adds a sharp, salty bite and a delightfully crunchy finish.
• Mint: Fresh mint delivers a refreshing flavor that brightens the filling and balances the richness. If you don’t have mint, fresh basil, parsley or oregano work in a pinch.

Directions

Step 1: Prepare the zucchini

Cut each zucchini in half lengthwise, then scoop out the flesh to create a 1/4-inch shell. Brush the cut sides with two teaspoons of olive oil and set aside. Finely chop the scooped-out zucchini flesh.

Editor’s Tip: A small spoon or melon baller is perfect for carving neat and tidy zucchini boats.

Step 2: Cook the filling

In a large skillet, saute the zucchini flesh and onion in the remaining oil. Add the minced garlic and cook for one minute longer. Add the bread crumbs and cook, stirring frequently, until they’re golden brown, about two minutes.

Step 3: Stuff the zucchini

Remove the skillet from the heat. Stir in the shredded mozzarella, chopped mint and salt. Spoon the filling evenly into the zucchini shells, then sprinkle each with grated Parmesan cheese.

Step 4: Grill the stuffed zucchini

Grill the stuffed zucchini, covered, over medium heat until the zucchini shells are tender, about 8 to 10 minutes.

Editor’s Tip: The zucchini are ready when they can easily be pierced with a fork or the tip of a knife.

Recipe Variations

• Ditch the mint: Not a fan of mint? Swap it out for fresh basil, oregano or parsley. You can also use dried herbs or Italian seasoning for quick convenience.
• Change the cheese: Try substituting sharp cheddar, provolone or crumbled feta for the mozzarella cheese to add bolder flavor.
• Add more veggies: Boost the color, texture and nutrition by tossing chopped tomatoes, mushrooms, bell peppers or spinach into the skillet with the onion and garlic.
• Mix in meat: To make protein-packed zucchini boats, brown some ground chicken, turkey, beef or Italian sausage with the onion.
• Bake them: Place the stuffed zucchini boats in a casserole dish, cover them with foil and bake them at 350℉ until the zucchini are tender, about 15 to 20 minutes.
• Make it spicy: Stir a pinch of red pepper flakes or a dash of hot sauce into the filling for a kick.

How to Store Grilled Stuffed Zucchini

Let the grilled stuffed zucchini cool completely, then store them in an airtight container in the fridge for three to four days. The zucchini may soften the longer they’re stored, but they’ll still taste good. To reheat them, bake them in a 350° oven or microwave individual zucchini boats until the filling is warmed through and the cheese is melty.

Can you freeze grilled stuffed zucchini?

No, these stuffed zucchini don’t freeze well. Since zucchini has a high water content, it tends to become soft and mushy after thawing. For best results, enjoy them fresh or store them in the fridge for a few days.

Can you make grilled stuffed zucchini ahead of time?

You can partially assemble the zucchini in advance. Prep the zucchini by slicing and scooping out the flesh. Store it in a resealable bag or airtight container in the fridge up to one day in advance.

I don’t recommend filling the zucchini in advance, since the toasted bread crumbs will lose their crunch. Make the filling and stuff the zucchini just before grilling them to keep that crisp texture.

Stuffed Grilled Zucchini Tips

Do you cook the zucchini before stuffing?

No, you don’t need to cook the zucchini before stuffing them. Raw zucchini boats are sturdy enough to support the filling and will soften perfectly without turning overly soft or watery when they hit the grill. For the best texture, use small or medium zucchini, which cook more evenly than larger ones.

What other ways can you cook grilled stuffed zucchini?

If it’s not grilling weather, you can bake or air-fry these stuffed zucchini. To bake them, preheat the oven to 350° and place the stuffed zucchini boats in a baking dish. Cover the dish with foil and bake the zucchini boats for 15 to 20 minutes or until the zucchini is tender when pierced with a fork or knife tip. For air-fried stuffed zucchini, set your air fryer to 350° and cook the zucchini boats for 8 to 10 minutes, or until the cheese is melted and the zucchini is tender.

What can you serve with grilled stuffed zucchini?

These stuffed zucchini make a delicious side dish for savory proteins like grilled lime chicken, chimichurri steak, boneless pork chops or grilled salmon in foil packets. For a plant-based meal, pair vegetarian stuffed zucchini with fluffy rice, pasta salad, crusty bread or a crisp green salad.