You ever have those moments where you’re smacking yourself for not thinking of something sooner? Well, I had that in the creation of this recipe.
You see, I was the recipient of a GIANT zucchini from a friend’s garden. (Apparently, she has these monster plants, that spit out monster zucchinis that hide under the leaves until they practically grow legs, walk up her stairs and knock on her door to ask to be let in.)
So, I’m staring at the mutant she gave me…as it stared back at me from the counter. I wanted to grill it, but wanted to do something different. I had goat cheese, I had some fresh herbs and I had olive oil. But, one thing stood in my way, it was 847 degrees outside and I really didn’t want to have to stand there flipping things on a hot grill.
Then, I heard a little tiny voice coming from the zucchini that said, “Hey, you. Slice me vertically, but not all the way through. Stuff the goat cheese and herbs in the slices, drizzle on olive oil, salt and pepper, then wrap me in tin foil.”
Whaaaaat? Seriously? Why didn’t I think of that sooner?
I began to joyously prep the zucchini, happy at my task. When, suddenly, the potatoes in the cupboard started singing: “Grill us, maybe?” And, the knives came out so they could become some packet potatoes (mainly so I could get that song out of my head). I chopped up those lyrical potatoes, drizzled with olive oil, threw in some chopped garlic, salt, pepper, parsley, oregano and basil.
I then plopped the humungoid zucchini on the grill next to the packet potatoes. I only came back a few times just to roll around the zucchini and flip the potato packets to ensure everything was evenly cooked. Ta-da. No hot grill babysitting required.
Once off the grill, the zucchini was roasted to perfection and the goat cheese melted into a gooey loveliness of fresh herby goodness. It could either be served with each person receiving a whole slice, or cutting the slices into pieces. I chose to cut it into pieces.
I could sit back and enjoy this delectable grilled behemoth with a glass of wine – happy the vegetable voices inside my head subsided. (But, hey, with the idea that giant zucchini had, they can talk to me whenever they’d like.)
Grilled Zucchini with Goat Cheese and Fresh Herbs
Zucchinis (the fatter the better, the more the merrier)
Fresh herbs – oregano, basil, parsley, etc., chopped
Salt and pepper
Starting close to the top of the zucchini, slice lengthwise towards the other end, but do not cut all the way through. Place zucchini on aluminum foil.
Squish – yes, that’s a technical cooking term – as much goat cheese and the herbs as you like into the gaps.
Sprinkle with salt and freshly ground pepper. Drizzle olive oil over the zucchini.
Wrap zucchini up and place on hot grill for 15 – 20 minutes (depending on size of zucchini). Rotate periodically so as not to scorch on one side. Carefully remove foil and enjoy!