Zucchini Canoe (BBQ Recipe)
Last months I’ve been searching how I could improve this blog. Since I’m not a computer expert, it wasn’t easy to work out the things as I wanted them. It took a lot of time but I’m happy with the result. I hope everything will work out well. Please notify me when you find some errors. I’ll be happy to know.
Since I had a blog on another domain before this one with some great recipes, I’ll try to convert the best recipes over here. In between these posts I’ll come up with some new too! So stay tuned!
I made this recipe with fresh homegrown zucchini. Those following my blog for a while will know I had some difficulties in the cultivating process, but now they’re growing fast. Lucky for me they are among my favorite vegetables. I’ve been making this recipe for a while but I added the Sausage crumble and grilled sweet bell pepper for additional flavours. I’ve tried to keep the stuffing as pure and tasteful as possible. If you like zucchini as much as I do, you might like to taste this grilled zucchini soup or grilled zucchini pickles too!
- 150 gr. minced pork
- 350 gr. minced veal
- a handful of green herbs
- 1 Zucchini
- 1 Sweetbell Pepper
- 1 Sicilian sausage
- Salt and pepper
- 1 red Onion
Start by heating up your BBQ at 180°C (350°F). While the fire is getting hot, cut the zucchini in two parts and spoon out the seeds like this:
Once the fire is hot, put on the Sweet Bell pepper and a saucepan with the cut Sicilian sausage. The pepper must be completely black before you take it of. Put it in a bag in the refrigerator. This will help to remove the skin and improve the pepper’s taste. The sausage is ready when it has lost most of it’s oil and starts to get crunchy. Remove the crunchy parts and keep the oil. Some of the oil I spread on the zucchini and add some salt and pepper. The rest of the oil was used to prepare the peas.
Grill the zucchini for about 5-10 minutes while you mix the stuffing. You can skip this part but in my opinion the zucchini tastes better this way. The stuffing consists of the minced meat, freshly chopped green herbs, salt and pepper. You can add other ingredients (cheese, chili powder, more herbs, …) if you want but as stated before I wanted to keep this recipe pure. I rolled some sausages and put them in the canoes. I topped them with the grilled Paprika and Sicilian sausage crunch (this sausage has a subtle anise taste enhancing the meat flavours).
Now you can put them on the BBQ over indirect heat at 180°C (350°F) until they reach an internal temp. of 70-72°C (160°F). It takes about 45 minutes. Meanwhile I prepared some peas in the Sausage oil. I added some sliced onions to the oil and let them brown for about 20 minutes before adding the peas, salt and pepper. I put them on the BBQ for another 15-20 minutes.
This is the result. Not the most clear picture… But when hungry it has to go fast. The result was good but there is room for improvement! I will use some more grilled bell pepper next time and maybe a little bit extra herbs to enhance the flavours even more. The italian sausage crunch was verry tasteful. Next time I’ll cut them in smaller pieces so the get spread more evenly. The zucchini and peas were really great this way!
Feel free like, share or leave a comment! You might have some good advice I could learn from or just want to share some interesting experiences.