Stuffed Zucchini

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Still a work in progress…

I tried a recipe a few months back from Ellie Krieger, that involved zucchini, sliced very thin, and grilled on a grill pan, and then a dollop of goat cheese and a basil leaf was placed on each one, and rolled up. I thought they were delicious. The grilling of the zucchini, even for only a couple of minutes, was enough to provide a nice smoky flavor, and the creaminess of the goat cheese, paired with the jolt of the basil leaf.

Unfortunately, my wife wasn’t as enamored as I was, and so I tried to come up with an alternative when I made dinner tonight. I was pretty good, but I think I need to figure out a way to cook the zucchini a little more.

3 small zucchini
small package of goat cheese
3-4 T greek style yogurt (plain)
salt, pepper
parisian herb mix
1small onion, sliced thin
1 small russet potato, shredded

Preheat the oven to 375. Slice of the tail and the stem end of the zucchini, and peel the green skin. Slice it in half, lengthwise. With a melon baller (or a spoon) remove the seedy interior, so that it looks like a dugout canoe. Salt and drizzle with a little oil, and place in a baking pan. In a frying pan, sautee the onion and the potato until lightly golden, and set aside to cool. In a bowl, break up the goat cheese and mix it with the yogurt until creamy. Add the spices and the herbs. Mix in the cooled onion/potatos, and with a spoon, fill in the wells of the zucchini. Bake for 10 minutes, until heated through.

(Note : Parisian herb mix is a prepared blend of dried shallots, garlic powder, tarragon … but you can use any herbs, fresh or dried, that you favor.)