Recipe: Goat Cheese Stuffed Zucchini

The versatile vegetable stars in this appetizing appetizer or side dish from chef and author George Kyrtatas.

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, 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
——–     ————      ——————————–
  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.

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