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Stuffed zucchini for grilling with Bavarian filling

updated

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Ingredients for 2 servings:

  • 2 zucchini, not too big
  • 1 onion(s)
  • 1 clove(s) garlic
  • 1 pack of Camembert(s)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sweet paprika powder
  • Dill, fresh
  • Chives, fresh
  • Parsley, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

filled with Camembert, onions and parsley

Finely dice the Camembert and onions, and finely chop the herbs and garlic. Mix everything together with the spices. Cut the zucchini lengthwise (peel or not, if you like) and hollow out generously. Fill both zucchini halves evenly with the mixture and carefully place the filled halves on top of each other. The halves should fit together without a gap. Then tightly wrap the assembled zucchini in good (tear-resistant) aluminum foil. Grill for a few minutes until noticeably softened.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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