Grilled Stuffed Zucchini

I was having some of my favorites, Bianca and Paula, come over for a "Mama Lunch" today,  and decided I was going to make them my personal taste testers and help me out with this blog.  If you're a Mother I would hope you know what a Mama Lunch is...for those of you who are newly "Mama'd" or not "Mama'd" let me explain.  A Mama Lunch involves alcohol.  Wine.  Beer. Vodka.  Whatever.  We get together for a midday meal, laugh, blow off steam, talk about our kids (or anything but) and have some cocktails.  Don't judge us.  I also do these lunches with non-Mama's and have an equally great time, yet I still call it a Mama Lunch.  I don't like change.  Deal with it.
So this recipe was inspired by an appetizer The Husband and I get from one of our few favorite chain restaurants, Burton's Grill.  It's as copy cat as I can get it and it's amazing if I do say so myself.  It can be an appetizer, side dish or light lunch with a salad.  Love the versatility!  You can feel free to use a jar sauce or your favorite recipe.  If you don't have a favorite, try mine.  It's pretty freaking good My Version of Tomato Sauce, if I do say so myself.
Sadly only Paula was able to make it, one of Bianca's babies ended up being sick.  Poor baby...see why we need Mama Lunches?!?   On the upside...I have another serving sitting in my fridge right now waiting for me to devour it.  Is that wrong?  Yeah, a little bit.  It's just so damn good!

Here's what you need

• 1 zucchini per person you are feeding
• Alouette, Garlic and Herb Cheese
• Sauce, jarred or homemade
• Mozzarella, shredded, 1/4 cup per dish

First start your grill and get it smoking hot.  I have gotten pretty comfortable with my grill this spring season...not sure why I have been afraid of it until now?  I'm bad ass.  LOL!

You are going to need to cut your zucchini lengthwise, I can usually get 4 good middle slices out of mine.  The ends wind up being my little snacky snack!

I put the slices into a zip top bag and add salt, pepper and a few tablespoons of olive oil.  Zip it up and make sure you take most of the air out then rub the bag in between your hands to spread everything around all nice.  

Lay the slices out all pretty on the grill and shut the cover.  

Leave them alone for 2-3 minutes to get some delicious grill marks on them...I love this part!  Flip them over and do the same thing to the other side.  

Once they are gorgeous and all grill marked put them on a plate or cookie sheet to cool before stuffing them.  

I used a cutting board to assemble mine.  Preheat your oven to 375˚ and add a few tablespoons of sauce to the bottom of your oven proof dishes.  This prevents the zucchini from sticking and later when the zucchini is sitting in your stomach you have something to dip your bread in.  Always think to the future people.  Side note...yes that is a Ziplock bag with my sauce in it, and yes, I label it "Mama's Sauce".  Too funny!

Lay a zucchini slice down and place 1 1/2 teaspoons of the Alouette cheese at the end of the slice.  

Then roll it up in a cute little package.  Ignore the red spots on my fingers...it's permanent marker so you may see it again!  LOL! 

and place it in your oven proof dish...oh happy day!  It looks good already doesn't yet?  Just wait.

I put a few more tablespoons of my sauce on top of the goodness that is the stuffed zucchini

and then pile on the Mozzarella.  Grated Parmesan or Fontina would also be good here.  OMG cheese! It looks insanely good even though the pic is upside down.  I tried fixing it.  And gave up.  

I covered the dishes individually and placed them on a cookie sheet.  It made it easier to get them in and out of the oven.  After 20 minutes check to see if they are bubbly and the cheese is melted.  If you're good to go, leave the foil off and blast them under the broiler for a minute to brown the cheese up a bit.

Mmmmmmm cheesy goodness...that's it!  I'm going back down to the fridge and eating that last serving!  Sorry Bianca!

Bon Appetit...it's time to eat!  Again.