Our CSA gave us the most beautiful baby yellow squash and zuchini last week. I had a flavor profile in mind and created this recipe, which turned out amazing. Even Abby who is 4 liked it. I never measure but here are the steps used to create this dish.
1. Cut the zuchini and squash in half and remove the seeds
2. In a ziploc freezer bag combine balsalmic vinegar, olive oil, a dash of worsteshire sauce, good quality dijon mustard. Stir to combine and place prepped zuchini in bag. Squeeze out as much air as possible, seal tightly and marinate in the fridge for at least two hours.
3. Grill zuchini for ten minutes open face down.
4. While the zuchini is grilling prepare a stuffing of crumbled feta cheese, diced roasted red peppers, and lots of thinly sliced fresh basil.
5. When the zuchini is cooked but still very al dente remove from the grill and fill with the stuffing.
6. Broil the stuffed zuchini 8 inches below broiler on high for several minutes until cheese stuffing is melted.
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