she cooks…he cleans

Real food, gluten-free meals, and eclectic music!

Twice-Cooked Zucchini Boats

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!

Zucchini before 2nd baking; they were eaten too quickly to get a photo when they were done!


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:

The Colbert Report Mon – Thurs 11:30pm / 10:30c
Exclusive – Yo-Yo Ma, Stuart Duncan, Edgar Meyer & Chris Thile – “Quarter Chicken Dark”
www.colbertnation.com
http://media.mtvnservices.com/mgid:cms:item:comedycentral.com:401267
Colbert Report Full Episodes Political Humor & Satire Blog Video Archive
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5 comments on “Twice-Cooked Zucchini Boats

  1. Those look perfect!

  2. Carrie
    November 7, 2011

    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 🙂

  3. Buttoni
    November 11, 2011

    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.

  4. Ryn
    March 30, 2012

    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! 🙂

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