Zucchini Stuffed With Goat Cheese and Mint |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This was past on to me by a gentleman friend who is a fine cook. Ingredients:
2 medium zucchini, sliced lengthwise |
1 small red onion, finely chopped |
2 garlic cloves, finely chopped |
4 ounces goat cheese, cut into small chunks |
10 mint leaves, rough chop |
1 tablespoon olive oil, divided |
1/4 teaspoon ground cumin |
1/4 teaspoon black pepper, fresh ground |
2 tablespoons walnuts, chopped (pecans are o.k.) |
salt |
Directions:
1. Scoop out zucchini flesh leaving a firm shell and set aside.
2. Sprinkle shells lightly with salt, turn upside down and allow to drain about 20 minutes. Set oven at 350 degrees.
3. Puree zucchini flesh, add onion and garlic. Add salt and pepper to taste. Mix well.
4. Dry shells and stuff with puree. Drizzle with 1 tsp olive oil. Place in oven for 15-20 minutes or until just turning brown.
5. In small well of food processor or blender, put cheese, mint leaves and 1 tsp olive oil. Pulse, forming a shiny paste. Salt and pepper to taste.
6. Spread on warm stuffing. Sprinkle with cumin and walnuts and serve immediately.
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