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BBQBuddha Grill Main Dish Pork Side Dish Vegetable

Mediterranean-ish Stuffed Zucchini

By The BBQ Buddha

Dinner last night was a classic Pantry Night here in the Buddha household. I had some really good sausages on hand and wanted to do something different with them. Looking around in the refrigerator I found my inspiration… Zucchini’s! Finding a way to bridge the two ingredients took a little more digging in the pantry. I am happy to say this dinner turned out great and I am eager to share it with you. Now sit back, grab yourself a glass of Pinot Gris, and enjoy this recipe for Big Green Egg Stuffed Zucchini.


Ingredients

Print Recipe
  • 5 zucchini
  • 2 lbs sausage
  • 6 oz goat cheese
  • 1/4 c chopped Kalamata olives
  • 1/8 c chopped sun dried tomatoes
  • 3 green onions (chopped)
  • 1 Tbs pine nuts
  • 1½ tsp Dizzy Pig Mediterranean-ish Seasoning

Directions

  1. Slice the zucchini in half lengthwise, and hollow out seeds on each half, making zucchini boats
  2. Take sausage out of casing and chop in to smaller pieces
  3. Cook the sausage until browned (10 minutes over medium heat). Drain the fat from sausage
  4. Combine sausage with the cheese, tomatoes, olives, pine nuts, onions, Mediterranean-ish, and mix well
  5. Once mixed through, stuff the sausage boats with the stuffing
  6. Preheat the Big Green Egg to 400°F and use Conveggtor for indirect cooking
  7. Place the zucchini boats in the BGE and cook for 20 – 30 minutes
  8. Serve and enjoy