Baked Zucchini with Goat Cheese
As a tasty alternative, omit the mint and baste the cheese-filled squash with garlic-infused olive oil, using a fresh rosemary sprig as your basting brush. If you're cooking outdoors, try grilling the zucchini instead.
- 8 medium-sized zucchini
- 1 Tablespoon extra-virgin olive oil
- 4 Ounces fresh or aged goat cheese, crumbled or sliced
- 1 bunch mint, stemmed and chopped
- Ground black pepper, to taste
Preheat the oven to 350 degrees or preheat a grill over medium-high heat.
Cut 8 squares of aluminum foil, each big enough to completely wrap a zucchini, and line the foil with parchment paper. Brush each square lightly with some of the oil.
Cut a slit along the length of each zucchini and press the cheese into the slits. Press some chopped mint into the slits, coat the zucchini with the olive oil, and season with pepper, to taste.
Wrap each zucchini in foil and bake or grill until tender, turning frequently, about 15 minutes on the grill or 25 minutes in the oven.