My garden has been doing pretty well this year and just the other day I picked some massive zucchini that were begging to be stuffed with goodness and tossed on the smoker. I grill zucchini over direct heat all the time but hadn’t tried smoking them ever, so I figured why not give it a shot, right? The idea is that you cut the zucchinis in half, take a spoon or ice cream scoop and remove the seeds and soft gooey parts in the middle, then stuff them with whatever you want to and toss them on smoker. This was super easy and they turned out really good.
A couple things I learned from this experiment worth noting: 1) I slow cooked these on my Weber One Touch Gold kettle with indirect heat and tossed a chunk of pear wood on that was probably too big and I think they came out too smoky. They were good, don’t get me wrong, but really, really smoky… so next time I’m going to use either a very small chunk of wood of just a handful of wood chips. 2) As I mentioned above, the zucchinis were HUGE, probably too big for this and neither my wife or I were a big fan of how thick the zucchini part was on the end product. Next time I’ll scoop more out the insides out when I’m making the boats and leave only like 1/4″. These were easily 1/2″ or even bigger and it was just too much. Regardless, I still consider it a success and will be doing these again soon.
Ingredients: 1 lb of ground sausage (I used mild, but you can get spicy for an extra kick), 2 medium size zucchinis, 1 red bell pepper, shredded mozzarella cheese, 1/2 cup – 3/4 cup of bread crumbs, paprika/salt/pepper/garlic
Chop the red bell pepper up and mix in to the ground sausage. Also add the bread crumbs, salt, pepper and garlic. Cut the zucchinis in half then use an ice cream scoop and dig the middle out. Lightly coat them with olive oil then sprinkle with salt and pepper.
Here they are all stuffed.
I slow cooked them for about 1 1/2 hrs at about 225°. This is towards the end of the cook just before I covered them with cheese.
Here they are covered with mozzarella cheese and sprinkled with some paprika.
All done and ready to eat!