I confess – I’ve been a little crazed with the zucchini this year. Not because I actually grew any – – I am a horrible gardener! I planted several zucchini plants, and didn’t grow a single squash. When people talk of how productive their plants are, and they “just don’t know what to do with all the zucchini” because they are “so tired of it” and it is “coming out of their ears”, I gnash my teeth and smile.
For people that are NOT tired of zucchini, here’s a recipe for zucchini boats with goat cheese filling. You may notice that this recipe has many of the same ingredients as the last recipe I posted – hey, if you have a package of goat cheese open, you gotta use it up! Since I didn’t want to be too repetitive, I put some chopped bacon in the filling. Now it is COMPLETELY different. Really.
Ingredients (2 servings):
- 2 zucchini, split in half lengthwise
- ~3 ounces goat cheese
- 1 cloves garlic, minced
- ~ 1 tablespoon sun-dried tomatoes, chopped
- 1 tablespoon pine nuts, or chopped walnuts (I am afraid of pine nuts…my bad experience here.)
- 1 strip of crispy bacon, chopped (optional)
- extra-virgin olive oil
- kosher salt and freshly ground black pepper
- chopped fresh basil as garnish (optional)
Preheat the oven to 375. Using a spoon, scoop out a trough from the center of each zucchini half, making it like a dug-out canoe. Spray all over with olive oil, season with salt and pepper, then place in a baking pan. Bake for around 8 minutes, then turn the zucchini over and bake for around 8 more minutes. Remove from oven and allow to cool at room temperature.
In the meantime, mix the goat cheese with the garlic, sun-dried tomatoes, nuts, and bacon. When the zucchini are cool enough to handle, divide the goat cheese among the zucchini halves, spreading down the center.
Bake for 15-20 minutes, until the zucchini are soft and the filling is warm and slightly browned. Serve ’em up!
Saw a phenomenal group of musicians on The Colbert Report. Yo-Yo Ma, Chris Thile, Stuart Duncan and Edgar Meyer, performing a piece from their new album The Goat Rodeo Sessions. It’s a mixture of classical, bluegrass and jazz that defies classification, but in a way reminds you of Paul Winter or genre-hopping Oregon.
Give ’em a look on The Colbert Report:
5 thoughts on “Twice-Cooked Zucchini Boats”
Those look perfect!
I am crazy about zucchini lately, too….I’ve been serving it up with everything! I also love stuffed zucchini and goat cheese, so these look really fabulous to me 🙂
These look lovely. Will try them out, but likely with smoked gouda or some other cheese, as I’m not so fond of goat cheese.
this is the BEST recipe i found for zucchini and goat cheese (it was the bacon….i love bacon) i paired it with a chicken recipe that used up the rest of my goat cheese nicely http://www.marthastewart.com/313353/whole-roasted-chicken-with-goat-cheese-a
we were almost in a cheese coma by the end of it but its well worth it! 🙂
Hey, thank you! If you really like goat cheese chicken, we have a couple of recipes posted here that you might want to try. It is a favorite at our house! Lemon Garlic Chicken with Goat Cheese and Chicken with Herbed Goat Cheese.
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