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 Zucchini with Cheese and Vegetables on the Grill Recipe
I suggest you diversify the menu and cook grilled vegetables. It is prepared quickly and simply, it turns out delicious.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the young zucchini in half lengthwise, remove the pulp with a spoon, form boats. Preparing the sauce: mix 3 tsp soy sauce, 1 tsp olive oil and 1 tsp lemon juice. For me, this is the perfect ratio. You are trying to your taste, you may need to adjust something. Pour the sauce over the zucchini and leave to marinate.
    Cut the young zucchini in half lengthwise, remove the pulp with a spoon, form boats. Preparing the sauce: mix 3 tsp soy sauce, 1 tsp olive oil and 1 tsp lemon juice. For me, this is the perfect ratio. You are trying to your taste, you may need to adjust something. Pour the sauce over the zucchini and leave to marinate.
  2. Preparing the filling. Cut the Adyghe cheese (it is fresh and will gratefully absorb all the flavor and taste of the sauce, herbs and garlic), add cherry tomatoes cut into 2 parts, chop a small head of young garlic, chop the greens. All this beauty is mixed.
    Preparing the filling. Cut the Adyghe cheese (it is fresh and will gratefully absorb all the flavor and taste of the sauce, herbs and garlic), add cherry tomatoes cut into 2 parts, chop a small head of young garlic, chop the greens. All this beauty is mixed.
  3. Prepare the sauce again (mix 3 tsp soy sauce, 1 tsp olive oil and 1 tsp lemon juice). Pour over everything with this sauce. We leave it to marinate.
    Prepare the sauce again (mix 3 tsp soy sauce, 1 tsp olive oil and 1 tsp lemon juice). Pour over everything with this sauce. We leave it to marinate.
  4. Meanwhile, place the pickled zucchini on the grill rack with the notch down. Just keep in mind that the heat should not be very strong, push some of the coals aside, the zucchini are very tender and can burn.
    Meanwhile, place the pickled zucchini on the grill rack with the notch down. Just keep in mind that the heat should not be very strong, push some of the coals aside, the zucchini are very tender and can burn.
  5. After 7-10 minutes (see when ready), turn the zucchini over and put the filling in them. Pour all the sauce that is left in your bowl on top. We give the cheese and tomatoes time to brown, but not turn into porridge. About 5 minutes.
    After 7-10 minutes (see when ready), turn the zucchini over and put the filling in them. Pour all the sauce that is left in your bowl on top. We give the cheese and tomatoes time to brown, but not turn into porridge. About 5 minutes.
  6. Carefully remove the zucchini from the grill, just sprinkle with finely chopped young garlic and herbs. Cheerfully. Simple and delicious. The zucchini turns out to be very spicy, the cheese is fragrant, and the tomatoes are slightly baked. Fragrant and delicate. A hearty and at the same time light dish.
    Carefully remove the zucchini from the grill, just sprinkle with finely chopped young garlic and herbs. Cheerfully. Simple and delicious. The zucchini turns out to be very spicy, the cheese is fragrant, and the tomatoes are slightly baked. Fragrant and delicate. A hearty and at the same time light dish.
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