03 August 2010

grilled & stuffed zucchini. {gluten-free & vegetarian}





3 August 2010

So my dad brought me this HUGE zucchini at the farm stand (Stutzman's in Dover-Foxcroft, ME) & I knew immediately that I needed to stuff this beauty & throw it on the grill. Because the zucchini was so large, the skin was a little tougher like a proper squash--the skin was not tender like the small zucchinis. This was preferable for with standing the stuffing & the grill. The inside of the zucchini was delicious, as was the stuffing. It was savory, herby & a little sweet with the finely chopped figs. 

Grilled & Stuffed Zucchini 

Rice Stuffing:
You can prepare this earlier in the day or even the night before--it takes barely any time at all.
  • 1 cup of brown rice cooked in 2 1/2 cups of organic chicken broth (preferably homemade)- set aside
  • 1 yellow onion, chopped
  • 1 clove of garlic, minced
  • 1 chili, seeded & chopped
  • 1 TBL Butter
  • Drizzle of olive oil
  • 2 cups of kale (or preferred dark greens), chopped & woody stalks removed
  • 1 large tomato, seeded & chopped
  • 1/2 cup fresh herbs (basil, thyme, parsley), chopped
  • 1/4 cup pine-nuts
  • 2 dried figs, minced
  • sea salt & cracked pepper to taste 
  1. Over medium heat sauté onions in butter & oil for 8 minutes. Add garlic & Serrano pepper, cook for 2-3 minutes. Add the kale & tomato, turn heat up to medium-high & cook until the kale is wilted.
  2. Add the rice, pine-nuts, figs, & herbs cooking only a minute or two. Season & set aside in a bowl.
  3. Meanwhile, preheat grill. Half & core the zucchini; drizzle with olive oil & season to taste. Grill the zucchini inside down for 10-12 minutes. Take them off the grill and place them on tinfoil inside up. Stuff & place back on the grill & cook for 15 minutes or until tender, with the grill lid down.
  4. When you take them off, feel free to grate a little aged cheese on them or sprinkle with more fresh herbs.
happy eatings & cheers!


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