Cranberry & Goat Cheese Stuffed Zucchini Boats
A delightful dish of tender zucchini filled with creamy goat cheese and sweet cranberries, perfect for gatherings.
Servings: 4 servings
Calories: 210kcal
Ingredients
Zucchini Boats
- 3 medium zucchini Tender and vibrant, sliced open.
- 1 tbsp olive oil Enhances dish with a fruity aroma.
- 1/2 tsp salt Essential flavor enhancer.
- 1/4 tsp black pepper Adds a delicate kick.
Stuffing
- 4 oz goat cheese, softened Creamy and tangy base.
- 1/4 cup dried cranberries Can substitute with fresh cranberries.
- 1/4 cup chopped walnuts or pecans Optional for added crunch.
- 1 tbsp honey or maple syrup Touch of sweetness.
- 1/2 tsp fresh thyme leaves Infuses warmth.
- 1/4 tsp cinnamon Optional hint of spice.
- 1 tbsp pomegranate seeds Optional for freshness.
- 1 tbsp chopped fresh parsley or basil For garnish.
- to taste balsamic glaze A sweet tangy finish.
Instructions
Preparation
- Preheat your 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.
Making the Filling
- In a mixing bowl, combine softened goat cheese, dried cranberries, optional walnuts, honey or maple syrup, thyme, and cinnamon.
- Stir the mixture until smooth and creamy.
Assembling and Baking
- Fill each zucchini half with the goat cheese mixture.
- Place them on a baking sheet and bake for 18-20 minutes or until the zucchini is tender.
- Drizzle with balsamic glaze and sprinkle with fresh parsley and pomegranate seeds before serving.
Notes
Common mistakes include overcooking zucchini and improper seasoning. Fill zucchini generously for best flavor.