Ingredients
- 4 medium zucchini
- 5 teaspoons olive oil, divided
- 2 tablespoons finely chopped red onion
- 1/4 teaspoon minced garlic
- 1/2 cup dry bread crumbs
- 1/2 cup shredded part-skim mozzarella cheese
- 1 tablespoon minced fresh mint
- 1/2 teaspoon salt
- 3 tablespoons grated Parmesan cheese
Instructions
- Cut the zucchini in half lengthwise and scoop out the flesh, leaving 1/4-inch shells. Brush the zucchini halves with 2 teaspoons of olive oil and set aside. Chop the zucchini flesh.
- In a large skillet, sauté the zucchini flesh and red onion in the remaining olive oil. Add the garlic and cook for 1 minute longer.
- Stir in the bread crumbs and cook, stirring occasionally, until golden brown, about 2 minutes. Remove from heat.
- Stir in the mozzarella cheese, fresh mint, and salt. Spoon the mixture into the zucchini shells.
- Sprinkle the stuffed zucchini with Parmesan cheese.
- Grill the stuffed zucchini, covered, over medium heat until the zucchini is tender, about 8-10 minutes.
- Serve warm and enjoy!
Notes
- For added flavor, sprinkle some red pepper flakes on top before grilling for a little heat.
- You can substitute fresh basil or parsley for mint if you prefer a different flavor.
- Make sure to leave a little space when scooping out the zucchini to ensure the shells hold the filling properly.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilled
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2 stuffed zucchini halves
- Calories: 186 kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
