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 Published: August 12, 2015
- Yield: 10 Servings
- Prep: 15 mins
- Cook: 1 hr 30 mins
- Ready In: 1 hr 45 mins
Ingredients
- 1 giant zucchini or several smaller zucchinis, sliced in half and seeded
- 1 lb angus ground beef organic free range, or 2 cups cooked lentils for a vegetarian version
- 1 tsp sea salt
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 large leek chopped
- 2 medium carrots washed and chopped
- 2 stalks celery chopped
- handful cherry tomatoes halved
- handfull cilantro
- 1 tsp black pepper freshly ground
- 1 tbsp basil
Instructions
- Cut zucchini in half and scoop out all the seeds and set aside.
- Heat oil in a large frying pan over medium heat.
- Add onion, garlic and leek and saute till transparent.
- Add carrots and celery and continue to cook till carrots soften slightly.
- Place ground beef (or cooked lentils if you are using) in a large bowl. Pour sauted vegetables in with meat and mix well.
- Lastly add the halved cherry tomatoes, cilantro and all spices and mix well.
- 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.
- 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.
- Test doneness with a fork through the foil. If the fork slide easily into the zucchini then it is done.
- 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.
