If you’re looking for a delicious and elegant dish that brings out the best of summer produce, look no further than this Grilled Goat Cheese Stuffed Zucchini. Tender, grilled zucchini halves are filled with a creamy, tangy goat cheese mixture enhanced by fresh basil, lemon zest, and a hint of heat from red pepper flakes. To top it all off, crunchy brown butter breadcrumbs add a delightful texture and a nutty flavor. Perfect as a side dish, appetizer, or even a light vegetarian main, this recipe is a fantastic way to enjoy seasonal zucchini in a new, exciting way.
Ingredients:
For the Zucchini:
- 4 medium zucchini squash
- Kosher salt and pepper, to taste
- Olive oil spray or olive oil for brushing
- 10 ounces goat cheese, softened
- 1 garlic clove, minced
- ¼ cup chopped fresh basil, plus extra for topping
- 2 teaspoons freshly grated lemon zest
- ¼ teaspoon crushed red pepper flakes
- Grated parmesan cheese, for topping
For the Brown Butter Breadcrumbs:
- 2 tablespoons unsalted butter
- 1 garlic clove, minced or pressed
- 1/3 cup seasoned panko breadcrumbs
Instructions:
- Prepare the Zucchini:
- Slice the zucchini in half lengthwise. Use a spoon to carefully scoop out the centers, creating a cavity for the filling, while leaving a sturdy edge around the zucchini.
- Season the zucchini halves with kosher salt and pepper, and brush with olive oil or spray with olive oil spray. Set aside while preparing the filling and breadcrumbs.
- Make the Goat Cheese Filling:
- In a medium bowl, combine the softened goat cheese, minced garlic, chopped basil, lemon zest, and crushed red pepper flakes. Mix until smooth and well combined.
- Spoon the goat cheese mixture evenly into the hollowed zucchini halves, filling them generously.
- Grill the Zucchini:
- Preheat the grill to medium heat (around 350-400°F).
- Place the filled zucchini halves on the grill, cut-side up. Grill for 8-10 minutes, or until the zucchini is tender and the goat cheese mixture is heated through and slightly golden.
- Once done, carefully remove the zucchini from the grill and set aside.
- Make the Brown Butter Breadcrumbs:
- While the zucchini is grilling, melt the unsalted butter in a small skillet over medium heat. Continue cooking the butter, stirring frequently, until it turns golden brown and develops a nutty aroma (about 3-4 minutes).
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the panko breadcrumbs, and cook until the breadcrumbs are golden and crispy, about 2-3 minutes. Remove from heat.
- Assemble and Serve:
- Top each grilled, goat cheese-stuffed zucchini with a sprinkle of the brown butter breadcrumbs and a light dusting of grated parmesan cheese.
- Garnish with extra fresh basil leaves for a burst of color and flavor.
- Serve warm and enjoy!
Conclusion:
This Grilled Goat Cheese Stuffed Zucchini is a delightful blend of flavors and textures that’s both easy to make and impressive to serve. The creamy goat cheese filling, infused with fresh basil, lemon zest, and a kick of red pepper, pairs beautifully with the smoky, tender zucchini. The brown butter breadcrumbs add a satisfying crunch and nutty flavor that elevates this dish to new heights. Perfect for summer barbecues or a cozy dinner, this recipe is a surefire crowd-pleaser.
Grilled Goat Cheese Stuffed Zucchini with Brown Butter Breadcrumbs
Grilled Goat Cheese Stuffed Zucchini is adelightful summer dish featuring tender, grilled zucchini filled with a creamygoat cheese mixture, topped with nutty brown butter breadcrumbs and freshbasil. Perfect as an appetizer, side dish, or light vegetarian main course.
Ingredients
For the Zucchini:
- 4 medium zucchini squash
- Kosher salt and pepper to taste
- Olive oil spray or olive oil for brushing
- 10 ounces goat cheese softened
- 1 garlic clove minced
- ¼ cup chopped fresh basil plus extra for topping
- 2 teaspoons freshly grated lemon zest
- ¼ teaspoon crushed red pepper flakes
- Grated parmesan cheese for topping
For the Brown Butter Breadcrumbs:
- 2 tablespoons unsalted butter
- 1 garlic clove minced or pressed
- 1/3 cup seasoned panko breadcrumbs
Instructions
Prepare the Zucchini:
- Slice the zucchini in half lengthwise. Use a spoon to carefully scoop out the centers, creating a cavity for the filling, while leaving a sturdy edge around the zucchini.
- Season the zucchini halves with kosher salt and pepper, and brush with olive oil or spray with olive oil spray. Set aside while preparing the filling and breadcrumbs.
Make the Goat Cheese Filling:
- In a medium bowl, combine the softened goat cheese, minced garlic, chopped basil, lemon zest, and crushed red pepper flakes. Mix until smooth and well combined.
- Spoon the goat cheese mixture evenly into the hollowed zucchini halves, filling them generously.
Grill the Zucchini:
- Preheat the grill to medium heat (around 350-400°F).
- Place the filled zucchini halves on the grill, cut-side up. Grill for 8-10 minutes, or until the zucchini is tender and the goat cheese mixture is heated through and slightly golden.
- Once done, carefully remove the zucchini from the grill and set aside.
Make the Brown Butter Breadcrumbs:
- While the zucchini is grilling, melt the unsalted butter in a small skillet over medium heat. Continue cooking the butter, stirring frequently, until it turns golden brown and develops a nutty aroma (about 3-4 minutes).
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the panko breadcrumbs, and cook until the breadcrumbs are golden and crispy, about 2-3 minutes. Remove from heat.
Assemble and Serve:
- Top each grilled, goat cheese-stuffed zucchini with a sprinkle of the brown butter breadcrumbs and a light dusting of grated parmesan cheese.
- Garnish with extra fresh basil leaves for a burst of color and flavor.
- Serve warm and enjoy!