These risotto-stuffed grilled zucchini boats are an ideal summer dinner: elegant in presentation, deeply satisfying, and full of flavor. Smoky, charred zucchini cradles a buttery parmesan risotto studded with sweet corn and fresh basil.
Today we’re making something that looks fancy—and tastes it—without being difficult to prepare.
Grilled zucchini with charred edges and a hint of smoke is one of the best parts of summer. Pair it with a creamy risotto and you have a dish that’s comforting, refined, and a little show-stopping on the dinner table.
The risotto here is rich with garlic and shallot, brightened by white wine, and finished with butter, parmesan, lemon zest, fresh basil, and corn cut straight from the cob. The sweetness and texture of the corn contrast beautifully with the creamy rice and smoky squash.
Risotto can require attention, but you can grill the zucchini while you stir the rice so everything comes together warm and ready to serve. Start the risotto, then halve and hollow the zucchini and toss them on the grill. Flip them occasionally while you finish the risotto so the timing lines up.
This version calls for arborio rice cooked in warm stock, with the rice brought to a creamy, al dente finish over about 15–20 minutes. When the rice is nearly done, stir in the butter and parmesan until silky, then fold in the corn, lemon zest, and a generous amount of chopped basil.
Timing is important: the risotto should be moist and creamy when you spoon it into the grilled zucchini. It will firm up slightly as it sits, but aim for a rich, slightly saucy rice that spills out of the zucchini when you cut into it.
Pile the warm risotto into each charred zucchini boat, top with extra parmesan and basil, and serve immediately for the best texture and flavor.
It’s a simple, impressive dinner that celebrates summer produce and feels a little special without extra fuss.
Risotto Stuffed Grilled Zucchini
Risotto Stuffed Grilled Zucchini
Yield:
4
people
20 mins
40 mins
1 hr
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Ingredients
- 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 (optional)
- 1 tablespoon unsalted butter
- 8 ounces freshly grated asiago or parmesan
- 3 ears sweet corn, kernels sliced from cob
- 1 teaspoon freshly grated lemon zest
- ⅓ cup chopped fresh basil, plus extra for topping
Instructions
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Preheat the grill to high.
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Heat the stock in a saucepan until hot and keep it warm over low heat.
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In a large saucepan, heat olive oil over medium-low. Add the shallot and garlic with a pinch of salt and pepper. Stir in the rice and toast, stirring often, for 3–5 minutes until the grains are slightly translucent.
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Add the white wine (or extra stock) and cook until absorbed. Add about 1 cup of warm stock at a time, stirring continuously and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and al dente, about 15–20 minutes. The risotto should be moist, with some liquid remaining for a creamy texture.
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While the rice cooks, halve the zucchini lengthwise and scoop out the centers to create boats. Place them cut-side up on a baking sheet, season with salt and pepper, and brush or spray with olive oil.
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Grill the zucchini cut-side down until golden and charred, about 4–5 minutes, then flip and grill 2–3 minutes more. Remove and set aside on the baking sheet.
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Stir the butter into the risotto until melted, then fold in the cheese, lemon zest, corn, and basil. Taste and adjust seasoning with salt and pepper as needed.
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Spoon the risotto into the grilled zucchini boats. Top with extra cheese and basil and serve immediately.
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Yum.