Cranberry & Goat Cheese Stuffed Zucchini Boats
A delightful dish combining earthy zucchini with creamy goat cheese and sweet cranberries, perfect for a summer meal.
Servings: 4 servings
Calories: 200kcal
Ingredients
Zucchini Preparation
- 3 medium medium zucchini Tender, vibrant green vessels ready to cradle all the flavors.
- 1 tbsp olive oil Enhances the richness of the filling.
- 1/2 tsp salt Essential in any dish, elevates flavors.
- 1/4 tsp black pepper Adds subtle heat, enhancing depth.
Filling
- 4 oz goat cheese, softened Creamy and tangy, this cheese becomes the star.
- 1/4 cup dried cranberries Add a sweet and tart burst of flavor.
- 1/4 cup chopped walnuts or pecans (optional) Offers both texture and crunch.
- 1 tbsp honey or maple syrup A hint of sweetness contrasting beautifully with the cheese.
- 1/2 tsp fresh thyme leaves Earthy and aromatic.
- 1/4 tsp cinnamon (optional) Enhances the flavor profile.
Garnishing (optional)
- 1 tbsp pomegranate seeds Adds a pop of color and flavor.
- 1 tbsp chopped fresh parsley or basil Adds freshness and vibrancy.
- Drizzle balsamic glaze An elegant touch to round off the dish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Scoop out the center of each zucchini half, leaving a slight border. Brush the insides with olive oil and season with salt and black pepper.
Filling the Zucchini
- In a mixing bowl, combine softened goat cheese, dried cranberries, and optional nuts. Add honey, thyme, and cinnamon if using. Mix until creamy.
- Fill the zucchini halves with the goat cheese mixture, spreading it evenly.
Baking
- Arrange zucchini on a baking sheet and bake for 18-20 minutes until zucchini is tender.
- Remove from the oven and drizzle with balsamic glaze. Sprinkle with fresh parsley and optional pomegranate seeds.
Serving
- Serve warm, enjoying the mixture of creamy, tangy, and sweet flavors.
Notes
Ensure zucchini is firm with smooth skin for best results. Avoid overfilling to prevent spillage during baking. Adjust seasoning to suit your palate.