Mediterranean Grilled Stuffed Zucchini Food

MEDITERRANEAN GRILLED ZUCCHINI BOATS STUFFED WITH WILD RICE FILLING

Steps:

• Cook the wild rice according to the package directions (be sure to set aside the necessary time), then set it aside to cool completely.
• Start by splitting your zucchini in half from top to bottom, brush with a bit of olive oil, top with salt and pepper, and grill. (Don't forget the olive oil and seasoning. It really helps to bring out the flavor - and prevent major sticking.) Remove the zucchini from the grill once it is nicely charred and tender, and allow to cool a bit.
• In a bowl, combine 2/3 cup of cooked wild rice, 1/4 cup feta cheese, 1/4 cup toasted pine nuts, 1/4 cup golden raisins, handful of finely chopped fresh mint, and prepared balsamic vinaigrette.
• Using a spoon, gently scoop out the inside of each grilled zucchini spear. (You can use the grilled zucchini insides in your wild rice stuffing, by mixing the zucchini insides into your filling as well.)
• Fill each zucchini boat with the wild rice stuffing, top with more feta and chopped fresh mint and a drizzle of balsamic reduction (optional) and serve! Enjoy!

MEDITERRANEAN STUFFED ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
• Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
• Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
• Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.

STUFFED GRILLED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp. , In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir until golden brown, about 2 minutes. , Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Grill, covered, over medium heat until zucchini is tender, 8-10 minutes.

GRILLED ZUCCHINI SALAD WITH MEDITERRANEAN DRESSING

Steps:

• In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.

GRILLED MEDITERRANEAN ZUCCHINI RIBBONS

Steps:

• In a small saucepan combine 1/4 cup of the olive oil with the garlic clove slices.
• Heat to medium-low and {slowy} toast the garlic until lightly golden, about 4-5 minutes. DO NOT burn! Remove from pan and set aside.
• Use a vegetable peeler or mandoline to THINLY slice the zucchini. Toss the remaining 2 tablespoons of olive oil with the zucchini, being careful not to tear. Season with salt and pepper.
• Heat a grill to medium-high and cook the zucchini ribbons {only} on one side, approximately 1-2 minutes, until lightly grill marked and lightly wilted.
• Remove the zucchini from the grill and arrange on a serving platter. Set aside to cool. Before serving, drizzle the infused garlic oil over the zucchini and garnish with the Parmesan, toasted almonds and fresh basil.
• Serve at room temperature. Yield is estimated depending on how you plan to serve the zucchini.

MEDITERRANEAN GRILLED STUFFED ZUCCHINI

Steps:

• needed - one very large zucchini (4x the regular store sized ones) -- cut length-wise, scoop out middle and cut into half again to make 4 halves -- For the stuffing- saute 1 small onion chopped in -- 2 TB of olive oil. When softened, add 1/4 lb of loose italian sausage (break it up as it sautes). Season onions and sausage with a little crushed red pepper, salt, and pepper. When sausage is golden brown, remove to a bowl. -- Saute 1 small diced zucchini until aldente, then season with salt and pepper and lil thyme -- add to bowl with sausage and onions. Add 1-2 Tablespoons of italian black olives, 1/2 cup of chopped. roasted red peppers, and 2 cloves of sauted finely chopped garlic. Add 2 cubed toasted slices of whole wheat bread with a touch of salt and pepper. Stir together and mix well. Following this, add 2 TB of ricotta cheese (ot add til stuffing is moist), then 1 egg, 1/4 cup of parmesan cheese. Mix all ingredients well and stuff into Zucchini halves. TO COOK: heat grill to medium high, wrap zucchini in seperate segments in foil and tent each piece. Cook on grill at medium (or 600 degrees) for 20 minutes with lid closed. Following this, open foil and top with mozarella cheese and cook for an additional 5 minutes and then cool for 3 minutes and serve to guests :D -- ENJOY!See More.