Cheesy Bean Stuffed Grilled Zucchini
Servings 4 People
Ingredients
- 4 large zucchini, halved lengthwise, seeds scooped out*
- Olive oil
- Salt
For the filling:
- 2 tbsp 2 tbsp olive oil
- 1 tbsp 1 tbsp vinegar or lemon
- 1-2 1-2 cloves garlic, crushed or minced
- 1 tsp 1 tsp kosher salt
- 1 cup 1 cup loosely packed parsley leaves, chopped (½ cup chopped)
- 2 2 (15 oz) cans white beans, drained and rinsed
- 1 ½ cups 1 ½ cups (about 6-7 oz) crumbled goat cheese or feta cheese**
- Honey, for drizzling
- Black pepper
- *Try to find large zucchinis so there is more room for stuffing, if you can. If you can only find small ones, then get 6-8 instead of 4.
- **I like to use a combo but you can use one or the other. If using mostly or all feta, reduce the salt to ½ teaspoon and add more to taste.
Items you can prep ahead (optional)
- Halve lengthwise and scoop out the seeds from 4 zucchini.
- Chop 1 cup loosely packed parsley leaves.
- Make the bean filling.
Instructions
- Heat your grill on high for at least 10 minutes, then reduce to medium-high.
- Drizzle oil onto the zucchini and sprinkle with some salt. Rub around to coat the inside and outside. Place them on the grill, cut-side-down, then cover and grill for 10 minutes or until you have nice grill marks.
- Meanwhile, in a medium bowl whisk together the oil, vinegar or lemon, garlic, and salt. Add the parsley, beans, and cheese and stir to mix everything together until it's well mixed and beans are coated in the cheese..
- Transfer the zucchini to a cutting board, cut-side-up, and stuff with the bean mixture (you may have some beans leftover depending on size of zucchini). Use your hands to gently press the filling into a more compact layer.
- Return to the grill (cut-side-up), turn the heat down to medium, then cover and grill for 10 more minutes, or until the zucchini is tender and the cheese is melty.
- Serve topped with a drizzle of honey and black pepper.
Notes
Substitutions:
- To make vegan, substitute a vegan cheese alternative for the cheese. You could also just skip the cheese, add an extra ¼ teaspoon of salt, and serve it topped with chopped avocado and pickled red onions.
- You could also do this with portobello mushrooms.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- Reheat in the microwave until warmed through. Drizzle with some honey and option to squeeze some lemon over top.
- Serve with toast and mash it onto the toast.