Young zucchini in half lengthwise, remove the pulp with a spoon,
to form a boat.
mix 3 tsp soy sauce, 1 tsp olive oil and 1 tsp lemon juice. It's the perfect ratio for me.
You try to your taste may need something to adjust.
Pour the zucchini sauce and leave to marinate.
Preparing the stuffing.
Cut Adygei cheese (it is fresh and gratefully absorb all the flavor and taste of sauce, herbs and garlic),
add cherry tomatoes, cut into 2 parts, chop a small head of young garlic, cut the greens.
All this beauty is mixed.
Once again, prepare the sauce (mix 3 tsp soy sauce, 1 tsp olive oil and 1 tsp lemon juice).
Pour all this sauce.
We leave to marinate.
Meanwhile, lay out the marinated zucchini on the grill notch down.
Just note that the heat should not be very strong, move some of the coals to the side, zucchini are very tender and can burn.
Minutes 7-10 ( see on ready) turns zucchini and put filling in them.
All the sauce that was left in your bowl, pour on top.
We give time for the cheese and tomatoes to turn brown, but not turned into porridge. About 5 minutes.
Gently remove from the grill zucchini,
just sprinkle with finely chopped young garlic and herbs.
Briskly. Simple and delicious.
Zucchini are very spicy, fragrant cheese and tomatoes slightly baked. Fragrant and gentle.
A hearty and at the same time light dish.