Baked Zucchini with Goat Cheese
Serves 8
Time 35 min
This simple, five-ingredient recipe works wonders as an impressive side or vegetarian main dish. 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.
Special Diets:
Ingredients
- 8 medium zucchini
- 1 tablespoon extra-virgin olive oil, divided, plus more for the parchment paper
- 4 ounces fresh goat cheese, crumbled
- 1/4 cup finely chopped fresh mint, chopped
- Ground black pepper
Method
Preheat the 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 oil.
Cut a skinny wedge from the length of each zucchini.
Divide cheese among zucchini, pressing into the openings.
Divide mint among zucchini and press into cheese.
Drizzle each zucchini with oil and sprinkle with 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: 1 stuffed zucchini, 90 calories (45 from fat), 5g total fat, 2.5g saturated fat, 5mg cholesterol, 85mg sodium, 8g carbohydrates (3g dietary fiber, 3g sugar), 5g protein.
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.
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Ingredients
- 8 medium zucchini
- 1 tablespoon extra-virgin olive oil, divided, plus more for the parchment paper
- 4 ounces fresh goat cheese, crumbled
- 1/4 cup finely chopped fresh mint, chopped
- Ground black pepper