Grilled cuisine isn’t always about tossing large slabs of meat over fire and charring the food until ready for the table. It is more about using the heat source to impart incredible flavors to your dishes that can’t be achieved through other methods of preparation. Some such dishes that benefit beautifully from the flavors of the grill are the delicate nuances of vegetables. One of our favorite appetizers begging for some fire is the Grilled Stuffed Zucchini, packed full of herbs and other veggies that combine to make a hearty dish equally as versatile as a starter, but substantial enough to hold its own as a vegetarian meal by itself.
Botanically speaking, the zucchini is a fruit and not a vegetable, lending a particular sweetness in smaller fruit less than 10” long. Younger zucchini is perfect for this recipe, as you will need to scoop out the soft seeds to create an area in the fruit to stuff all of your goodies. While this is a great vegetarian recipe, it is also fantastic when ground sausage is added to the filling. Stuff these beauties with anything you like. It’s going to be delicious!
This recipe is courtesy of Croix Valley Foods grillmaster Damon Holter. More can be found at www.CroixValleyFoods.com.