Grilled Loaded Zucchini Recipe

Prepare zucchini

Wash the zucchini and trim the ends. Slice each zucchini lengthwise into halves. Using a spoon, scoop out the soft inner flesh to create a 1/4–1/2-inch shell, leaving a sturdy rim; reserve the scooped flesh and roughly chop it for the topping mixture.

Season

Brush the cut sides and outer skins of the zucchini halves with 2 tablespoons olive oil. Sprinkle evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika. Set aside while you prepare the topping.

Preheat grill

Preheat a grill to medium-high (about 400–425°F / 200–220°C). If using a grill pan or skillet, heat it over medium-high heat and lightly oil the surface.

Grill shells

Place zucchini cut-side down on the grill and cook 3–4 minutes until well-marked and slightly softened. Flip and grill 2 more minutes on the skin side just to warm through. Remove to a tray, cut-side up, and reduce grill heat to medium (or move to a cooler part of the grill).

Cook aromatics and optional meat

In a medium skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the chopped onion and red bell pepper and cook 4–5 minutes until softened. Add the reserved chopped zucchini flesh and cook 2–3 minutes more. Stir in the minced garlic and cook 30–45 seconds until fragrant. If using ground turkey or Italian sausage, push the veggies to the side, add the meat and cook until browned and cooked through, breaking it into small pieces; drain any excess fat.

Combine and season

Add the halved cherry tomatoes, 1 tsp Italian seasoning, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Cook 2–3 minutes until tomatoes begin to soften and release juices. Remove from heat and stir in 2 tablespoons chopped fresh basil and 1 tablespoon extra-virgin olive oil. Taste and adjust seasoning.

Fill zucchini

Spoon the topping mixture into each grilled zucchini shell, packing gently and mounding slightly. Distribute evenly to use all filling.

Top with cheese and breadcrumbs

Sprinkle about 1 cup shredded mozzarella evenly over the filled zucchini, then sprinkle 1/4 cup grated Parmesan and, if using, 1/4 cup panko breadcrumbs for extra crunch.

Finish on the grill or in oven

Return filled zucchini to the grill over medium heat with the lid closed (or place on a baking sheet and slide under a preheated broiler). Grill or broil 3–5 minutes until cheese is melted and breadcrumbs are golden. Watch closely to prevent burning.

Garnish and serve

Remove from heat and sprinkle with remaining 1 tablespoon chopped basil, 2 tablespoons fresh parsley and 1 teaspoon lemon zest if using. Drizzle lightly with remaining 1 tablespoon olive oil or a squeeze of lemon. Serve hot.