Stuffed Zucchini Cups with Goat Cheese

Stuffed Zucchini Cups with Goat Cheese
  • 4 zucchini, ends trimmed
  • 3 tablespoons vegetable oil
  • 1 onion, minced
  • 2 tomatoes, finely chopped
  • salt and ground black pepper to taste
  • 2 carrots, grated
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 (5 ounce) crumbled goat cheese


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.
  2. Cut each zucchini into 3 equal sections and scoop out the center core of each, leaving about 1/2 inch of zucchini on the bottom. Finely chop the removed core and place in a bowl.
  3. Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, season with salt, and cook for for 5 minutes. Stir in carrot and reserved zucchini core and mix well. Season with garlic, oregano, salt, and pepper and cook for 2 to 3 minutes. Remove from heat and stir crumbled goat cheese into vegetable filling.
  4. Spoon vegetable filling into hollowed-out zucchini pieces and set into prepared baking dish or baking sheet.
  5. Bake in the preheated oven until zucchini are soft, 30 to 35 minutes.

04/28/2018
Stuffed Zucchini Cups with Goat Cheese, recipe PT15M PT1H 5 455 calories

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