Grilled Little Milk Company Cheddar Zucchini Boats with Balsamic Leeks
Makes 4 servings, 2 boats per servings
Throwing some veggies on the grill is a great way to cook up something that is both heathy and tastes great. This lactose free grilled zucchini recipe is light, flavourful and extremely tasty. So, if you’re thinking of trying out a new side dish for dinner, be sure to give this one a whirl.
4 medium Zucchini
4 teaspoons extra-virgin olive oil
¾ teaspoon coarse kosher salt, divided
Freshly ground pepper to taste
1 leek, halved, sliced and washed
1 tablespoon of best quality balsamic vinegar
2 tablespoons of chopped basil, plus whole leaves for garnish
3 ounces of Little Milk Company Mild or Mature Cheddar, shredded (about ¾ cups)
PREHEAT grill to medium heat. Cut zucchini in half lengthwise. Scoop out center with spoon to remove any large seeds and hollow it our slightly. Brush 1 teaspoon of oil over the zucchini halves. Sprinkle with ½ teaspoon salt and pepper to taste.
HEAT the remaining 1 tablespoon of oil in a medium skillet over medium heat. Add the leek and the remaining ¼ teaspoon of salt and pepper. Cook, stirring often until the leeks are softened and starting to brown (roughly 4- 6 minutes). Stir in the balsamic vinegar and the chopped basil and then leave to set aside.
GRILL zucchini halves cut down-side until the zucchini are softened and have grill marks (8-10 minutes). Turn -over and fill with the leek mixture. Top with The Little Milk Company’s Mild or Mature Cheddar, dividing evenly among the zucchini halves. Cover the grill and continue to cook the filled zucchini until the cheese is melted and the zucchini is tender (7-8 minutes).
Serve & Enjoy!