I know we have already discussed this but my garden never ceases to amaze me. The fruits and vegetables that I am harvesting are beautiful, full of colour and absilutely massive. The zucchinis are the size of a small baseball bat so naturally stuffed zucchini are the fist thing that comes to mind. Sure I will make zucchini bread and muffins but that will be a later post so please stayed tuned.

My cousin and tante we visiting from Switzerland last week and I offered to have them over for a BBQ and a swim. They are not huge meat eaters so I decided to make two stuffed zucchinis. One had free range organic angus ground beef and the other I replaced the ground with cooked brown lentils but he rest of the recipe remained the same.

As my family poked around the gardens and had a little dunk in the pool out dinner cooked blissfully on the BBQ and the aromas soon filled the back yard. I paired the sliced pieces with a few salads and some grilled corn with lime and sea salt. To say the least we were all pleasantly stuffed.

6.5g net carbs, 16.3g protein and 3 Weight Watchers points.

Giant Grilled Stuffed Zucchini Recipe

By kimmy Published: August 12, 2015

  • Yield: 10 Servings
  • Prep: 15 mins
  • Cook: 1 hr 30 mins
  • Ready In: 1 hr 45 mins

Calories: 126 | Fat: 3.2g | Protein: 16.3g | Carbs: 9.1g | Fibre: 2.6g | WW Points: 3



  1. Cut zucchini in half and scoop out all the seeds and set aside.
  2. Heat oil in a large frying pan over medium heat.
  3. Add onion, garlic and leek and saute till transparent.
  4. Add carrots and celery and continue to cook till carrots soften slightly.
  5. Place ground beef (or cooked lentils if you are using) in a large bowl. Pour sauted vegetables in with meat and mix well.
  6. Lastly add the halved cherry tomatoes, cilantro and all spices and mix well.
  7. With your hands, press the mixture into the two hollows of the zucchini. Put zucchini back together and wrap securely with a few layers of tin foil.
  8. Place on a preheated BBQ grill on medium heat and cook for about an hour and a half (or less if you have smaller zucchinis) Turning half way.
  9. Test doneness with a fork through the foil. If the fork slide easily into the zucchini then it is done.
  10. Remove zucchini from foil and cut into thick slices. Serve with a salad and grilled corn and top with a dash of hot sauce or chutney.