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Key Ingredients & Substitutions
Zucchini: Use medium-sized zucchinis for the best texture. If zucchini isn’t available, yellow squash can work too. Both vegetables cook similarly and have a mild flavor.
Parmesan Cheese: Grated Parmesan adds a rich flavor and nice browning. If you’re looking for a substitute, Pecorino Romano is a great option for a sharper taste. Nutritional yeast is good for a dairy-free option.
Breadcrumbs: Panko breadcrumbs give a fantastic crunch, but regular breadcrumbs also work. Gluten-free breadcrumbs can be used for a gluten-free version. My personal choice is always panko for that extra texture!
Olive Oil: For cooking, good quality olive oil enhances flavor. If you’re out, avocado oil or melted butter can be used instead.
How Do You Stuff Zucchini Perfectly?
Creating a perfect cavity in the zucchini is key to achieving the right balance of filling and veggie. Here’s how to do it:
- Cut the zucchinis in half lengthwise, then use a spoon to gently scoop out a little of the flesh, being careful not to cut through the skin.
- This hollow creates space for the delicious filling while ensuring the zucchini holds its shape on the grill.
- Don’t discard the scooped flesh right away; it can be chopped and added to other dishes or even mixed into the filling for extra veggie goodness.
How to Make Grilled Zucchini With Parmesan
Ingredients You’ll Need:
For the Zucchini:
- 4 medium zucchinis, halved lengthwise
- 2 tbsp olive oil
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley for garnish (optional)
For the Topping:
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 2 cloves garlic, minced
- 1/2 tsp dried thyme (or 1 tsp fresh thyme, chopped)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 7 minutes of grilling time. So you can have a delicious side dish ready in just about 20 minutes!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by preheating your grill to medium heat. This is important for getting that nice, grilled flavor and a perfect cook on your zucchini.
2. Prepare the Topping Mixture:
In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, minced garlic, dried thyme, olive oil, salt, and pepper. Mix everything together until it’s well combined. This will make a flavorful topping for your zucchini!
3. Prepare the Zucchini:
Take each zucchini half and scoop out a little bit of the flesh with a spoon to create a cavity for the filling. Don’t scoop too deep; just enough to hold your yummy mixture will do!
4. Fill the Zucchini:
Now, generously spoon the breadcrumb and Parmesan mixture into each zucchini half, pressing it down gently so it sticks well. Make sure to fill them up nicely!
5. Grill the Zucchini:
Place the stuffed zucchinis cut side up on your preheated grill. Cook them for about 5-7 minutes, or until the cheese is melted and the tops are golden brown. Keep an eye on them—you want that perfect golden color!
6. Serve and Enjoy:
Once they’re done, take the zucchinis off the grill and let them cool for a minute. Serve them hot, garnished with some fresh parsley and lemon wedges. The lemon adds a lovely zing when squeezed over the zucchini. Enjoy your delicious grilled zucchini!
Can I Use Different Types of Cheese?
Absolutely! If you’re looking for a different flavor, try using mozzarella or a combination of cheeses like feta for a tangy twist. Just keep in mind that some cheeses melt differently, affecting the texture.
What Can I Substitute for Breadcrumbs?
If you don’t have breadcrumbs, crushed crackers or even ground almonds can work well. For a gluten-free option, use gluten-free breadcrumbs or cornmeal to achieve a similar crunch!
Can I Make This Recipe in the Oven Instead of the Grill?
Yes, you can! Preheat your oven to 375°F (190°C). Place the stuffed zucchinis on a baking tray and bake for about 20-25 minutes, or until the tops are golden and the cheese is bubbly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in an oven at 350°F (175°C) for about 10 minutes to retain the crunch of the topping.
