Mediterranean Grilled Stuffed Zucchini

Too many Zucchinis or just lost track of one and now you have a MONSTER Zucchini and are tired of zucchini bread? Here is the perfect recipe that will liven up your dinner table with LOTS of flavor.

• Ready In: 50 mins
• Serves: 3-4

Ingredients

• 1  very large zucchini of 2-3 medium zucchini (3-4x size of store bought)
• 1  small zucchini
• 1  small onion, chopped
• 2  tablespoons olive oil
• 2  tablespoons ricotta cheese
• 1⁄4 lb italian sweet sausage
• 1 -2  tablespoon black olives
• 2  slices  whole wheat bread, toasted and cubed
• 1  tablespoon crushed red pepper flakes
• 1  large egg
• 1⁄4 cup parmesan cheese
• 1⁄4 cup  red pepper
•  salt and pepper

Directions

1. 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.