Grilled Zucchini with Red Curry Stuffing

I know their reputation. Zucchinis are practically weeds around here. People try to anonymously leave these overgrown vegetables for unsuspecting neighbors and co-workers. They are the fruitcake of summer.

When stuffed and baked they make a fine meal if one does not overcook and turn them to mush. But grilling them. Ay, you'll be begging the gardeners in your life for more.

Zucchini and itty bitty green pepper from my parents' garden

Ingredients

• 8-10" zucchini (larger or smaller, just adjust other ingredients and cooking time)
• 1 can or 1.5 C beans (I used black)
• 1 C cooked grain such as brown rice or quinoa (I used quinoa)
• 2-3 tsp red curry paste
• 1 tsp dried Thai Basil
• olive oil
• salt and pepper to taste
• Toppings: Yumm Sauce, cheese, pickled onions, salsa, sour cream or Greek yogurt, fresh herbs, etc.

Directions

Slice the zucchini lengthwise and scoop out inner flesh, leaving about 1/3 in. all around the shell. Brush with olive oil, sprinkle with salt and pepper, and place cut-side down on pre-heated grill for about 5 minutes. 

Everything looks better with grill marks. Well, everything you eat.

Meanwhile, dice up all the flesh you scooped out and put in a bowl. Add beans, grain, curry paste, and basil. Mix to thoroughly combine. I actually finely diced a very tiny green pepper that also came from my parent's garden and added it too. You could add shredded carrot, green onion, or whatever you like. 

Note: You could also use a different spice blend if you prefer. Marinara, for example, would also be good in this topped with parmesan and roasted garlic. Play with your food, my friends.

Remove zucchini from grill. Stuff with bean/grain mixture. You can heap it up a bit. Don't be shy. Also, it will not all go in. The rest makes a nice side dish another night or as a lunch salad for work. Put back on the grill, cut side up - duh - for another 5 minutes.

I then topped mine with a spoonful of Yumm Sauce drizzled across each one and then thinly sliced or shredded extra sharp cheddar cheese and grilled for another 2 minutes. 

If you aren't familiar with Yumm Sauce, you can find it here: http://www.cafeyumm.com/content/grocery-stores. Or this site has a recipe to make it yourself: http://www.tastebook.com/recipes/2639609-The-Original-Yumm-Bowl. You certainly don't have to use it. I just like it and look for any excuse to put it on stuff.

Toppings that make me happy: Tillamook cheese, Yumm Sauce, and house pickled onions

After removing from the grill I topped with balsamic pickled red onions and mango salsa because I like the spicy curry with the tart onions and sweet salsa. It is a flavor party. 

Finished plate. Perhaps should have let the cheese brown a bit more, but I was hungry.

So when my gardening family and friends offer me zucchini, I resist the urge to run from them and instead happily grill it up in that moment and put it on my table.