Baked Zucchini with Goat Cheese

Serves 8
Time 35 min
Baked Zucchini with Goat Cheese

This simple, five-ingredient recipe works wonders as an impressive side or vegetarian main dish. 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.

Special Diets:

Gluten FreeGluten Free
Low SodiumLow Sodium
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    8 mediumzucchini
    1 tablespoonextra-virgin olive oil, divided, plus more for the parchment paper
    4 ouncesfresh goat cheese, crumbled
    1/4 cupfinely chopped fresh mint, chopped
    Ground black pepper

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Method

Preheat the oven to 350°F or prepare a grill for medium-high heat cooking.


Cut 8 squares of foil, each big enough to completely wrap a zucchini, and line foil with parchment paper.


Brush each square lightly with oil.


Cut a skinny wedge from the length of each zucchini.


Divide cheese among zucchini, pressing into the openings.


Divide mint among zucchini and press into cheese.


Drizzle each zucchini with oil and sprinkle with pepper.


Wrap each zucchini in foil and bake or grill until tender, turning zucchini frequently, about 15 minutes on the grill or 25 minutes in the oven.

Nutritional Info

Serving Size

1 stuffed zucchini

Calories

90

Total Fat

5g

Saturated Fat

2.5g

Cholesterol

5mg

Sodium

85mg

Total Carbohydrate

8g

Dietary Fiber

3g

Total Sugars

3g

Protein

5g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.