- 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
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.
- 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.
- 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.
- Spoon vegetable filling into hollowed-out zucchini pieces and set into prepared baking dish or baking sheet.
- Bake in the preheated oven until zucchini are soft, 30 to 35 minutes.
04/28/2018
recipepes.com
Stuffed Zucchini Cups with Goat Cheese, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
