Zucchini is used a lot in Greek cooking—stuffed, baked, in casseroles. In this dish, Kyrtatas, author of My Big Fat Greek Feast (Small Potatoes Press, 2004), owner of Hathaway’s in Cinnaminson and director of the website littlegreekchef.com, set out to make zucchini the highlight. Baby zucchini are channeled out and stuffed with the goat cheese, whose saltiness really draws out the essence of the squash’s flavor. The oregano and garlic add their characteristic depth and boldness.
Serving Size: 6
Amount Measure Ingredient—Preparation Method
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6 each baby zucchini
6 each slices of goat cheese—cut into strips
salt and pepper
1 tablespoon oregano—finely chopped
1 tablespoon extra virgin olive oil
2 each garlic cloves—minced
Directions: Cut a slit into the center of the zucchini. Sprinle the inside of the slit with oregano, salt and pepper. Then stuff each slit with goat cheese. Then brush the zucchini with oil and top with garlic.
• Place into a roasting pan and bake at 350 degrees covered for 20 minutes the uncovered 20 minutes or until zuccini is fork tender.Click here to leave a comment