Summer Risotto Stuffed Grilled Zucchini Boats.
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.
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.
Risotto Stuffed Grilled Zucchini
Risotto Stuffed Grilled Zucchini
- 3 medium to large zucchini squash
- 6 cups chicken or vegetable stock
- 1 tablespoon olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- kosher salt and pepper
- 1 ½ cups arborio rice
- ¾ cup dry white wine, like sauvignon blanc
- 1 tablespoon unsalted butter
- 8 ounces freshly grated asiago cheese
- 3 ears sweet corn, kernels sliced from cob
- 1 teaspoon freshly grated lemon zest
- ⅓ cup chopped fresh basil, plus extra for topping
- Preheat the grill to the highest setting.
- Heat the stock in a saucepan until hot.
- In another large saucepan or pot, heat olive oil over medium-low heat. Stir in the shallots and garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
- Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
- While the risotto is cooking, slice each zucchini in half lengthwise. Place them on a baking sheet. Scoop out the center using a spoon to create a well. You can discard this zucchini or add it to the risotto later!
- Sprinkle the zucchini all over with salt and pepper. Spray or brush the zucchini all over with olive oil.
- Place the zucchini on the grill, cut-side down, and grill for 4 to 5 minutes, until it’s golden and charred. Flip the zucchini and grill for another 2 to 3 minutes. Remove and place it back on the baking sheet.
- Stir the butter into the risotto until melted. Stir in the parmesan cheese until melted. Stir in the lemon zest and corn. Stir in the basil. Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need.
- Spoon the risotto into the zucchini boats. Top with more parmesan and fresh basil. Serve immediately!