Grilled Stuffed Zucchini

Name: Grilled Stuffed Zucchini
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters basmati rice, rinsed; 1 bay leaf; 1 small dried hot pepper; 3 cardamom pods; 473 milliliters chicken stock; 1 cinnamon stick; 8 servings Lemon zest; 1 Tbsp olive oil, plus more for brushing; 1 onion, chopped; 8 servings Grated Parmesan, optional; 3 Tbsps pine nuts; 3 Tbsps sultana raisins; 3 scallions, chopped, white and green separated; 1 star anise; 2 larges zucchini, sliced in 1/2 lengthwise

Grilled Stuffed Zucchini is a gluten free main course. One serving contains 305 calories, 16g of protein, and 13g of fat. This recipe serves 8. This recipe covers 15% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 40 minutes. It will be a hit at your The Fourth Of July event. A mixture of pine nuts, zucchini, bell pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Watch how to make this recipe.

Brush the zucchini with olive oil and put it on the grill, cut side down. Being careful not to overcook, grill the zucchini until soft but not mushy by moving it to the cool side of the grill.

Ingredients you will need

Olive Oil

Zucchini

Equipment you will use

Grill

Remove from the grill and let cool. Carefully scoop out the insides and put it on a cutting board, leaving the skin and a sturdy rim all the way around. Chop and reserve zucchini flesh.

Ingredients you will need

Zucchini

Equipment you will use

Cutting Board

Grill

Saute the onion in 1 tablespoon of oil, in a saucepan, over medium-high heat until it starts to brown.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Add the white part of the scallions, the raisins and pine nuts and saute for a minute more.

Ingredients you will need

Pine Nuts

Green Onions

Raisins

Add the rice and stir until coated, then add the stock, cinnamon stick, cardamom pods, star anise, bay leaf and hot pepper. Stir until well mixed, then lower heat and cover. Cook until tender, about 8 minutes. Discard the cinnamon stick, bay leaf, cardamom, anise and hot pepper. Stir in the reserved chopped zucchini, chopped dark green scallion tops, and lemon zest. Spoon the mixture into the zucchini shells, top with grated cheese and serve.

Ingredients you will need

Cinnamon Stick