Grilled Stuffed Zucchini

To the grill it is!  This is a colorful dish that adds a little spark to your grilled meal.  Serve this as an appetizer or as the main dish with a few light sides, such as a green salad and crusty bread.  This is a great dish to add a little bit of Italian romance to your night. 

Grilled Stuffed Zucchini
by Tickled in Love 

4 medium zucchini (about 10″)
10 oz Italian turkey sausage or Italian Chicken Sausage (If you can't find one of these lean meats with Italian flavoring then use ground turkey and once cooked sprinkle with Italian Herb Seasoning to taste.    If you aren't worried about fat content then use Italian pork sausage)
1/4 C diced red onion1/2 yellow bell pepper, diced (you can use the whole bell pepper if you don't want to waste it)
2 cloves garlic, minced
2 medium tomato (about 1 C diced)
2 T chopped fresh basil (or abt a teaspoon and a half of dried)
1 C Italian cheese blend 
2 T Italian style bread crumbs
kosher salt
black pepper
extra virgin olive oil

Slice zucchini in half length wise, leaving the tops on.

Scoop out the centers with a spoon.  Leave about 1/4 inch around the edges and bottoms.  If you have firm portions of the zucchini your scooped out, chop it up and use for the filling. 

Rub the zucchini with olive oil and sprinkle with salt and pepper, set aside. 

Preheat the grill.  

For filling mixture:  Brown the sausage until you no longer see pink. Add the onions, yellow bell pepper, garlic, and zucchini.  Cook until onion is tender and becomes clear.  Add tomato and basil, about 1/4 teaspoon salt, 1/4 teaspoon of pepper.  Remove from heat and set aside. 

Place zucchini on grill and the place them hollow side down.  Grill for about 5 minutes on medium heat.  Remove when they have charred marks and are tender on the inside. 

Add cheese and breadcrumbs to the filling mixture.  Stir to combine.  Scoop filling into hulled out zucchini.  Top each zucchini with about 2 Tablespoons cheese and sprinkle with 1/2 teaspoon bread crumbs.  Drizzle with a little evoo. 

Recipe inspiration from Our Best Bites