Baked Zucchini with Goat Cheese
4

Serves 8

As a tasty alternative, omit the mint and baste the cheese-filled squash with garlic-infused olive oil, using a fresh rosemary sprig as your basting brush. If you're cooking outdoors, try grilling the zucchini instead.

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    Ingredients: 
    • 8 medium zucchini
    • 1 tablespoon extra-virgin olive oil
    • 4 ounces fresh or aged goat cheese
    • Leaves from 1 bunch of fresh mint, chopped
    • Ground black pepper
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    Method: 

    Preheat oven to 350°F or prepare a grill for medium-high heat cooking. Cut 8 squares of foil, each big enough to completely wrap a zucchini, and line foil with parchment paper. Brush each square lightly with some of the oil. Cut a slit along the length of each zucchini; crumble or slice cheese and press into slits. Press some chopped mint into slits and sprinkle zucchini with olive oil and pepper. Wrap each zucchini in foil and bake or grill until tender, turning zucchini frequently, about 15 minutes on the grill or 25 minutes in the oven.

    Nutritional Info: 
    Per Serving:90 calories (45 from fat), 5g total fat, 2.5g saturated fat, 5mg cholesterol, 85mg sodium, 8g carbohydrate (3g dietary fiber, 3g sugar), 5g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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