Reviewed: Nov. 12, 2009

It is good but I still prefer just salted zucchini cooked on the grill.

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sahmof2

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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Reviewed: Oct. 30, 2009

Fabulous recipe! I did this with burgers at a USC (Gamecocks) tailgate and my wife and parents loved it! I used wheat bread instead of white bread but it still turned out great!

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LiebenroodW

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Reviewed: Aug. 31, 2009

Big hit!

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Jamie

Cooking Level: Expert

Home Town: Skowhegan, Maine, USA

Living In: Stetson, Maine, USA

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Reviewed: Aug. 24, 2009

I used monster sized zucchinis and this cook method worked great. I followed the ingredients for the stuffing on this and really enjoyed the taste. Made another time and stuffed with other stuff I found laying around and that was incredible too. You can't go wrong!

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Laura Jo

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 16, 2009

This is a recipe you can use as a BASE and stuff with just about anything. I used my own stuffing ingredients but used this as a base on how to cook the zucchini "shells" from my garden. 5-7 min in boiling water, cool, stuff, 20 min on top shelf of grill. I emptied out my fridge for the stuffing because I had been away with no chance to go shopping. I used leftover meatballs & sauce, corn, sauted onion, diced carrot & garlic and cheese on top. With my clean the fridge out stuffing, they came out wonderful !!

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KJT96

Cooking Level: Expert

Living In: Sherburne, New York, USA

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Reviewed: Aug. 13, 2009

Really good...I just forgot to add the breadcrumbs, so all the stuffing fell out, but I'll definitely make this again. Thanks for the great recipe!

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natalisa99

Cooking Level: Intermediate

Home Town: Bremond, Texas, USA

Living In: Beavercreek, Ohio, USA

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Reviewed: Aug. 4, 2009

I have to give this five stars even though I didn't eat any of it. I sent a boat over to the neighbor and he called back 10 minutes later begging for the recipe..I followed as written too...can't wait until I make again and maybe I'll get some of it:)

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gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

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Reviewed: Aug. 2, 2009

I've had so many wonderful recipes off this website and this is one of the VERY BEST! We modified just due to not having everything on hand. We didn't use the peppers or bacon. Instead of white bread I used garlic and butter croutons - I HIGHLY recommend this - they added a lot of flavor! We added extra black olives and some green olives, too, which also added great flavor. Plus some green peppers. Because I'm always scared of watery zucchini, I cooked it for 6 minutes in the microwave on a plate (cut in half) without water. There was no way to scoop that out so then I microwaved it on three minutes cut side down in a bit of water. I still couldn't scoop it out so I ended up cutting the zucchini out, which made for some really sorry looking "boats" but they were encased in tin foil anyway so it didn't really matter. SO, SO, SO flavorful! This was an amazing recipe that we'll make over and over and over.

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Sierrawine

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Reviewed: Jul. 27, 2009

I was a little disappointed how soggy these turned out, but the flavor is great. I squeezed out all the liquid but they were still mushy. Next time I will try them in the oven.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Jul. 9, 2009

I'm not a big fan of zucchini but my husband and two sons love this recipe. I have shared it with others and I always get rave reviews. Never changed a thing.

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SBATES26

Cooking Level: Expert

Home Town: Parma, Ohio, USA

Living In: Medina, Ohio, USA

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Reviewed: Jun. 19, 2009

We love these guys! I serve them often as the main dish of the meal. Watch the amount of time you leave them boiling...first time mine were too mushy. Last night we ran out of gas for the grill so I broiled them at the last minute for about 8-10 minutes. Worked out great!

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robinscharff

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Reviewed: May 5, 2009

These were delicious!! I took the suggestions of others and microwaved the zucchini as well as removing the liquid from the pulp. I also made little tinfoil boats and grilled them open, which gave them a nice crispy top. I sprinkled a little Parmesan cheese on top immediately after I took them off the grill. I omitted a lot of the ingredients, because I didn't have much of it on hand (olives, bacon bits and the peppers), so maybe it's not fair to give this recipe 5 stars, but there's no doubt in my mind it would have been just as tasty had I followed the exact recipe. Can't wait to make them again! UPDATE: I make these ALL the time and I change up the ingredients each time and they're ALWAYS delicious. Tonight I used red onions and diced jalapenos and we put a dollop of sour cream on top. This is now my favorite go-to, light, grilled dinner (I treat these as a meal for two rather than a side).

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turtleart

Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA

Living In: New Paltz, New York, USA

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Reviewed: Apr. 27, 2009

Delicious and easy! We used the zucchini core plus 1 slice of wheat bread, 3 cloves minced garlic, 1 chopped onion, parmesan cheese, and 1 egg (to hold it all together). Fantastic!

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janetnoel

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Reviewed: Mar. 1, 2009

Very good. I will make these again... very easy and tasty!

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chefsauroke

Cooking Level: Beginning

Living In: Palm Beach Gardens, Florida, USA

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Reviewed: Jan. 5, 2009

This recipe was great! The peppers made it a bit on the hot side, so be careful if you don't care for hot foods. I didn't change any of the ingredients, but I did wrap in foil and broil in the oven, since it is a bit cold to be outside grilling. They came out great. I can't wait to try them on the grill next time.

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CAT0127

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: Jan. 3, 2009

Very Very good!! BTW- they don't freeze very well!! But we tried!!

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KAWGIRL

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

Living In: Wooster, Ohio, USA

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Reviewed: Nov. 6, 2008

Deelicious!!

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Sue

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Oct. 21, 2008

This became one of my regular recipes with the abundance of Zucchini. It is fabulous.

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MDASILVA11

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Reviewed: Sep. 26, 2008

I liked this recipe. Great one to shake things up during the summer overload of zucchini. I will make this one again, but next time I will add more flavor.

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