Level: Easy
Servings: 4
Preparation: 30 min
Cooking: 20 min
Ingredients
- 2 large zucchinis, cut in half lengthwise
- 5 tbsp olive oil
- 2 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 2/3 cup bread crumbs or croutons
- 1 tbsp Herbes de Provence
- Salt, pepper
- 1 (4 oz) log Vermont Chèvre Plain
- 1 cup chopped fresh mint leaves
- 1 cup water
Directions
Preheat oven to 350°F
Scoop out and discard seeds with a small amount of the flesh from the zucchini.
Sauté zucchini halves in 2 tablespoons of olive oil with garlic, shallots, bread crumbs, Herbes de Provence and a pinch of salt and pepper for 15 minutes. Let cool.
In a bowl stir together Vermont Chèvre with 1 tablespoon olive oil, chopped mint, and salt and pepper.
Stuff the cooled zucchini with the cheese mixture and arrange in a baking dish. Sprinkle with water and 2 tablespoons of olive oil. Bake in a 350°F oven for 20 minutes.
Serve warm.
Chef’s Suggestion
Serve Basmati rice.
{ 2 comments… read them below or add one }
Did you mean to serve the zucchini with “basmati” rice? If not, how
do you make “balsamic” rice? I love your goat cheese and am hoping
that you weathered the hurricane without too much damage. My heart
goes out to those who have suffered.
Our apologies it is supposed to be Basmati rice. Although balsamic rice might be tasty as well. Thanks for the catch.