There is a plethora of zucchini at the farm share lately.  We grilled tonight so I decided to look for a good grilled zucchini recipe.  I made a couple of modifications to a recipe I found online.  It was a winner.

Stuffed Grilled Zucchini

• 4 medium zucchini
• 5 t. olive oil, divided
• 1/4 C. finely chopped onion (red will work, but I used vidalia.  Yum!)
• 1 t. minced garlic
• 1/2 C. dry bread crumbs
• 1/4 C. + 3 T. shredded parmesan cheese
• 2 T. minced fresh basil (I used cinnamon basil)
• 1/2 t. salt

Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp. In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir for 2 minutes or until golden brown.

Remove from the heat. Stir in the 1/4 C. parmesan cheese, basil and salt. Spoon into zucchini shells. Sprinkle with 3 T. parmesan cheese. Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender.