Throwing some veggies on the grill is a great way to cook something healthy and tasty for a backyard barbecue. These grilled zucchini boats are light and flavorful, with two “boats” per serving and four servings total. This recipe also has a little extra kick thanks to the balsamic sautéed leek mixture, which adds a truly unique flavor.
This recipe is fairly quick and easy. Before beginning, make sure to gather four medium zucchinis and a leek, halved and sliced. Basil can be used as a garnish, as well. When preparing, make sure to cut the zucchini lengthwise—you’re going to make little “boats” by scooping out the insides of the zucchini, which you’ll then fill with this scrumptious mixture of cooked leek, balsamic vinegar and basil. It’s absolutely delicious!
Directions
- PREHEAT grill to medium heat.
- CUT zucchini in half lengthwise. Scoop out center with spoon to remove any large seeds and hollow it out slightly. Brush 1 teaspoon oil over zucchini halves. Sprinkle with ½ teaspoon salt and pepper to taste.
- HEAT the remaining 1 tablespoon oil in a medium skillet over medium heat. Add leek and the remaining ¼ teaspoon salt and pepper to taste. Cook, stirring often until the leeks are softened and starting to brown, 4 to 6 minutes. Stir in balsamic vinegar and chopped basil and set aside.
- GRILL zucchini halves cut side-down until the zucchini are softened and have grill marks, 8 to 10 minutes. Turn over and fill with the leek mixture. Top with cheese, dividing evenly among the zucchini halves.
- COVER grill and continue cooking until the cheese is melted and the zucchini is tender, 7 to 8 minutes.
