Ingredients
- green onion
- medium yellow squash
- medium zucchini
- /4 cup chopped leeks (white portion only)
- tablespoons grated Parmesan cheese
- teaspoons Italian seasoning
- teaspoons butter or margarine, melted
- /4 teaspoon salt
Instructions
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Step 1
First, I prepare the onion ties by slicing off the white part of the green onion, saving it for another use, then trimming the green top to about 8-9 inches. I blanch these strips in boiling water for just a minute until they soften, then shock them in ice water to keep their color bright. After patting them dry, set aside. Next, slice the yellow squash and zucchini lengthwise. For the zucchini halves, I carefully scoop out the flesh, leaving a thin shell about 3/8 inch thick. In a bowl, combine the chopped leeks, Parmesan, Italian seasoning, melted butter, and salt. Spoon this mixture evenly into the hollowed zucchini boats. Place the yellow squash halves cut-side down over the filling, creating a colorful bundle. Then, take a blanched onion strip and tie it around each bundle, securing it like a present. Wrap each bundle in a double layer of heavy-duty foil, sealing the edges tightly. On a preheated grill over medium heat, cook the packages for 15-20 minutes, turning once, until the squash is tender when pierced with a fork. Carefully open the foil—watch for steam—and serve whole or sliced.