These days zucchini is one of my favorite foods of all time - especially fresh from the garden. But believe it or not, 3 years ago, I had never thought about including zucchini in my diet, we didn't grow up eating it so it never crossed my mind. Then we went to Nick's aunt and uncles house for dinner. It was summer and they had lots of zucchini from the garden, so they made zucchini cheese bread and it changed my life (no joke!)
Just a quick google search on zucchini will tell you all the amazing things about zucchini (all the vitamins, minerals, and such), but for me zucchini is all about the flavor and nothing beats garden fresh zucchini. The other appealing thing about zucchini (especially for this untalented gardener - I often say I can only grow tiny humans and animals, plants are a struggle), zucchini is very, very easy to grow!
The zucchini cheese bread is one of the easiest recipes around and goes great with anything you make on the grill (or really anything in my opinion.)
Serves around 4 (depending on zucchini size and personal appetite)
2 medium zucchinis
Cojack cheese (we do whatever cheese we have in the house - generally cheddar or cojack)
Cut zucchini in half and scoop out seeds to create a "zucchini boat"
Put a small amount of olive oil on the zucchini and spread around the entire half with your hands
Sprinkle garlic salt on both sides of half
Place cojack cheese in the boat, filling up as full as you can.
Place zucchini cheese bread on the grill at 350°.
After 10 minutes, sprinkle parmesan cheese on top of each half.
Take zucchini off of grill after about 20 to 25 minutes - or when the cheese is browned and zucchini is soft.
This can also be done in the oven at 425° for around 20 to 25 minutes.