Risotto Stuffed Grilled Zucchini

These risotto stuffed grilled zucchini boats are the perfect summer dinner! They feel elegant and fancy and are satisfying and delicious. Charred, grilled zucchini is stuffed with buttery, parmesan risotto with sweet corn and basil. So good!

Today we’re making fancy food!

Or at least, it looks fancy. Tastes fancy. But it doesn’t feel fancy to make. This grilled zucchini stuffed with summer risotto is the perfect meal to make for the last few weeks of summer!

Charred, smoky zucchini on the grill is a summer pleasure. I love how crispy the edges get, how the smoky flavor infuses the squash and just overall how delicious it is. Then we go and add risotto. And not just any risotto! But a buttery, parmesan-y risotto filled with fresh basil and sweet corn.

Combined?

Oh

My

Heavens.

Most delicious meal on earth! You will love it. It tastes elegant and elevated. It’s very filling and satisfying. Plus, it’s kind of a showstopper on your dinner table.

It’s a beauty!

Of course, risotto can be a bit high maintenance. There’s the whole standing-over-the-stove and stirring thing. So I like to grill the zucchini while that happens. That way, everything is warm and comes together at the same time.

Once I get the risotto started, I prep the zucchini and toss it on the grill. I grill it on both sides while the risotto is cooking (and I’m stirring!), only running out to flip it or remove it from the grill.

This risotto has lots of garlic, shallots, white wine, parmesan and sweet corn. I cut it right off the cob and toss it right in. The flavor is incredible – and then I stir in a lot of fresh basil too.

The key is making sure the zucchini is ready to be stuffed when the risotto is done. You want the risotto plump and hydrated, not dried out like rice. Sure, it will stiffen a bit as it sits and you eat it, but ideally you want to cut into that zucchini and have a creamy, soft risotto coming out.

Pile the risotto right into the charred zucchini. Dreamy!!

I can’t think of anything else more incredible right now.

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Yum.

posted in: Recipes, Summer, Vegetarian, Weeknight Meals 0 comments