I was one of those kids that never liked Brussels Sprouts. Heck I don’t even think I tasted one til I was well into adulthood. Then along came Maple Bacon Brussels Sprouts to change my mind. The combination of sweet maple syrup, smokey bacon and […]
Tag: <span>side dish recipes</span>
Fall is officially here and I’m ready for all the Fall things like apple picking!!! I’ve been wanting to go for a few years now but either our schedules or the weather hasn’t allowed for it. Growing up I always looked forward to our school […]
Grilled Stuffed Zucchini makes an excellent side dish. Pair this healthy vegetable with thick and juicy pork chops, tender grilled chicken or just about anything else you can toss over an open flame. It’s hearty enough to forgo the meats all together and can even be served as a meatless main course. Low carb lovers will love this delicious side as a surprising change of pace from the ordinary. These zucchini boats are jam packed with chopped red onion, fresh basil, garlic, and mozzarella and of course everything is better when you toss it on the grill. I’m riding this grilling season out til the very end of summer!
Here’s all you’ll need: zucchini, olive oil, red onion, garlic, bread crumbs, shredded mozzarella, basil, salt and Parmesan cheese.
Just a little bit of prep work and we’ll be ready to go! Cut the zucchini in half lengthwise, then scoop out the pup with a spoon. Chop up the pulp but don’t toss it. We’ll be using it to stuff our zucchini. Brush the insides of the zucchini with a 2 teaspoons of olive oil and set them aside.
Chop up the red onion into small pieces. Add 3 teaspoons of olive oil, the red onion and zucchini pulp to a skillet. Saute over medium heat until the onion is tender (about 5-7 minutes). Add the minced garlic and cook for one minute longer. Then mix in the bread crumbs and cook until golden brown (about another 2-3 minutes).
Remove the zucchini mixture from the heat. Stir in the mozzarella cheese, some minced basil, and salt for flavor. Looking to shake things up a bit? Try swapping cheddar, or your favorite cheese in place of the mozzarella. Or add your favorite herbs, like mint, or oregano in lieu of basil. Recipes should be suited to your tastes so feel free to play around with the flavors!
Spoon the stuffing mixture into the zucchini shells. Give a little sprinkle of Parmesan cheese and we’re ready to grill!
Fire up the grill to medium heat. Grill, covered, over medium heat for 8-10 minute or until the zucchini are tender. Carefully remove to a serving platter. Annnnd……we’re done! Time to eat!!
You can’t have Grilled Stuffed Zucchini without the grill, or can you?!? Too cold to grill. Place the zucchini in a 13X9 baking dish. Bake, covered, at 350 degrees for 20 minutes.
And there you have it! Grilled Stuffed Zucchini is the side dish (or maybe even your whole dinner) that you can feel good about. And even better…..it tastes great too!! Make it a meal? Pairs well with our Best Grilled Pork Chops Marinade or Spatchcocked Chicken!
Grilled Stuffed Zucchini
- 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 mozzarella cheese
- 1 tablespoon minced fresh basil
- 1/2 teaspoon salt
- 3 tablespoons grated Parmesan cheese
- Step 1 Cut the zucchini in half lengthwise, then scoop out the pup with a spoon. Chop up the pulp and set aside. Brush the insides of the zucchini with a 2 teaspoons of olive oil and set aside.
- Step 2 Chop up the red onion into small pieces. Add 3 teaspoons of olive oil, the red onion and zucchini pulp to a skillet. Saute over medium heat until the onion is tender (about 5-7 minutes). Add the minced garlic and cook for one minute longer. Mix in the bread crumbs and cook until golden brown (about another 2-3 minutes).
- Step 3 Remove the zucchini mixture from the heat. Stir in the mozzarella cheese, minced basil, and salt. Spoon the stuffing mixture into the zucchini shells. Sprinkle with Parmesan cheese.
- Step 4 Grill, covered, over medium heat for 8-10 minute or until the zucchini are tender. Carefully remove to a serving platter. Enjoy!!
We’d love to hear from you! Leave us your comments and love down below.
Shop this recipe!
Call it stuffing or call it dressing, it really doesn’t matter as long as you call it delicious!!! Stuffing is one of my favorite parts of Thanksgiving. Our take on this Traditional Thanksgiving Stuffing is a classic, no frills, anything but basic holiday stuffing recipe. […]
Are you ready for a macaroni salad with a twist? Tired of bringing the same old boring salads to parties and potlucks? Prepare to be amazed by our Sweet and Tangy Macaroni Salad! This super creamy salad is like nothing you’ve ever tasted. It’s one […]
Creamy Mixed Vegetable Casserole is a staple on the dinner menu rotation in our house! It’s SOOO good!!! But it’s also SOOO easy!! If you’re tired of all those boring steamed vegetable side, then this recipe is for YOU!! This super versatile side dish goes with pretty much any meal. This crowd pleasing recipe will be your new go to for weeknight dinners, holiday meals, and family potlucks. Everyone loves it! Frozen veggies make this creamy casserole a breeze to throw together. This colorful dish is loaded with flavor. Topped buttery Ritz crackers, Creamy Mixed Vegetable Casserole really has that homestyle cooking feel. Eating your vegetables never tasted so good!
Here’s all you’ll need: frozen mixed vegetables, onion, celery, cheddar cheese, mayo, Ritz crackers and butter.
In a large bowl combine the mixed vegetables, chopped onion and celery, shredded cheese, and mayo. The addition of fresh celery and onion gives this dish a surprising crunch. I love using a low-fat version of mayo or the mayo with olive oil (my absolute favorite!) to cut down on some of the fat. But it’s all about personal preference here. I know people can be picky about their mayo. Everyone pretty much has one brand that they stick with!
Stir to combine and mix well. Get those veggies nice and coated and make sure the cheese is spread throughout. Spread into a greased 1-1/2 quart casserole dish. Look at all those colorful vegetables!! This dish is jam-packed with carrots, peas, corn, and green beans. All of my favorites!!
Next we need to make the Ritz cracker topping. This is my favorite part of the dish! We need 3/4 cup of crushed crackers which works out to be about 18 crackers. You can use a food processor to crush, I mean if you’re that every day basic type. But if you’re lazy and hate the extra dishes (like me!) just add the crackers to a Ziploc bag and smoosh em! I love handing this part off to a kiddo. My niece Jenna goes nuts trying to crush and smoosh every last cracker. Just makes sure the bag is sealed tight!!! You won’t believe some of the creative ways she’s come up with to get the job done…like stepping on the bag. That kid cracks me up!
Then melt the butter and add to the crushed crackers. Stir it all up to combine. If you really wanna walk on the wild side swap out the Ritz crackers for Cheez Its! Yum!!!! The would go great with the cheddar cheese! Trying it next time!
Next sprinkle the cracker mixture on top of the casserole. I like to go just around the edges and leave the middle open. That way people can see what they’re getting themselves into! Plus it makes it pretty! Bake uncovered in a 350 degree preheated oven for 30-35 minutes or until heated through. This recipe is great on the reheat too. The flavors don’t change and the veggies aren’t soggy! What more can you ask for?
Serve hot and bubbly! Seriously so good!! Creamy Mixed Vegetable Casserole needs to be on your table tonight!! You can thank me later. Our Smoky Roasted Cauliflower is another great way to eat your veggies!
Creamy Mixed Vegetable Casserole
- 1 package (16 ounces) frozen mixed vegetables, thawed
- 1 large onion, chopped
- 3 celery ribs, chopped
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 3/4 cup crushed Ritz crackers (about 18 crackers)
- 1/4 cup butter, melted
- Step 1 In a large bowl combine the mixed vegetables, chopped onion and celery, shredded cheese, and mayo. Stir to combine.
- Step 2 Spread into a greased 1-1/2 quart casserole dish.
- Step 3 Crush about 18 Ritz crackers. Mix in the melted butter. Sprinkle over the top of casserole.
- Step 4 Bake uncovered in a 350 degree preheated oven for 30-35 minutes or until heated through. Serve hot and bubbly. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
Shop this recipe!
I’ve been making this Creamy Macaroni and Cheese recipe for about 10 years now and it’s literally THE BEST!! It’s so good in fact that it’s the ONLY mac and cheese recipe that gets made in our house! My hubby went to college at Penn […]
There are some recipes that I feel like EVERYONE needs to know and this is one of those recipes!!! A classic baked potato….it should be simple, right?!? A quick internet search for “baked potato” will show you there are apparently about a gazillion ways to […]