Zucchini stuffed with goat cheese recipe

Ingredients:

• 4 medium-sized zucchinis
• 4 oz goat cheese, softened
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the zucchinis: Cut off the stem and slice the zucchinis in half lengthwise. Use a spoon to scoop out the inside of each half, leaving about 1/4 inch of flesh intact. Discard the scooped-out flesh or save it for another recipe.
3. In a bowl, mix together the goat cheese, breadcrumbs, Parmesan cheese, garlic, olive oil, salt, and pepper.
4. Stuff each zucchini half with the goat cheese mixture, using a spoon or your hands to press it in tightly.
5. Place the stuffed zucchinis on the prepared baking sheet and bake for 25-30 minutes, or until the zucchini is tender and the filling is golden brown and crispy on top.
6. Remove from the oven and let cool for a few minutes before serving.

Verdict:

Zucchini stuffed with goat cheese is a satisfying and flavorful vegetarian dish that’s perfect for a light lunch or dinner. The creamy, tangy filling perfectly complements the mild flavor of the zucchini, and the crispy topping adds texture and crunch. Plus, it’s a great way to use up surplus zucchinis from your garden or farmers’ market haul.

Serving suggestions:

You can serve zucchini stuffed with goat cheese as a side dish or a light main course. Pair it with a fresh salad or roasted veggies for a complete meal. It’s also a great appetizer for a summer party or gathering, and you can easily customize the filling with different herbs, spices, or cheeses to suit your taste.