Stuffed Zucchini Cups with Goat Cheese & Sun-Dried Tomatoes
Source: Olive Said, Kitchen on Fire
Recipe Type: Appetizers and Sides | Seasons: Autumn
This recipe was demonstrated at the Foodwise Classroom on October 5, 2024.
Serves 6 to 8
INGREDIENTS
4 small zucchini
6 ounces fresh goat cheese
2 tablespoons Herbs de Provence mix (or any herb mix you like)
2 tablespoons sundried tomatoes, finely chopped
1 to 2 tablespoons olive oil
Salt & pepper to taste
PREPARATION
- Preheat the oven to 400°F.
- Mix the goat cheese, chopped tomatoes, and herbs in a bowl with a fork.
- Season the mixture with salt and pepper to taste.
- Cut zucchinis into 2-inch disks. Using a melon baller, being careful to not go all the way through, create a chamber for the cheese and tomato mixture.
- Season the zucchini cups with salt and pepper.
- Place the zucchini cups on a sheet tray lined with parchment paper or foil, drizzle with olive oil, and bake for 4 to 5 minutes, until just tender. Remove from the oven.
- Fill a pastry bag halfway with the cheese and tomato mixture. Pipe mixture into zucchini cups, then place zucchinis back in the oven for 8 to 12 minutes until the cheese mixture is golden brown.
