Roasted Tomato and Goat Cheese Stuffed Zucchini
Juicy roasted tomatoes and creamy goat cheese are stuffed inside tender zucchini boats, creating a flavorful and satisfying vegetarian main course. This dish is bursting with fresh flavors and makes for a stunning presentation on your dinner table.
ingredients
- 4 large zucchini
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled goat cheese
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
Cut the zucchini in half lengthwise and scoop out the center to create boats.
- 3.
Brush the zucchini boats with olive oil and place them on a baking sheet.
- 4.
In a bowl, combine the cherry tomatoes, goat cheese, basil, garlic, red pepper flakes, salt, and black pepper.
- 5.
Spoon the tomato and cheese mixture into the hollowed-out zucchini boats.
- 6.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the tomatoes are slightly caramelized.
- 7.
Serve the roasted tomato and goat cheese stuffed zucchini hot, garnished with extra basil leaves.
