Stuffed Zucchini

My actual Zucchinis prior to baking!!!

So I’m pretty sure I’ve mentioned my love of cookbooks before.  If not, I LOVE them!  I get so excited flipping through a new cookbook, dreaming about the deliciousness that is hidden within it’s pages.  I’ve found one of the very best places to find cookbooks is Sam’s Club.  I know, kind of redneck of me, but it’s true.  Cookbooks at Sam’s Club are basically half price and I’ve never paid more than $10 for a cookbook there.  That’s a DEAL!  A month after moving to Duluth, I was parousing the cookbook selection at the local Sam’s Club.  NOTE:  the cookbook selection was significantly different from that of it’s southern counterpart.  Interesting.  Anyway, I came across a book called “You Are What You Eat” by Gillian McKeith.  She’s British.  As the title suggests, the entire book consists of healthy, good for you recipes (I mean, really, is someone going to call their cookbook “You Are What You Eat” and then fill it with crap?  Who wants to, in essence, eat and thus become crap??) I bought it with high hopes.  Gillian, however is not a big fan of meat, which I’ve found makes it difficult for me to get excited about a lot of her recipes as I’m mostly looking for main dishes for dinner.  Flipping through the book the other day I did find a veggie recipe that sounded easy and exciting.  So today I bring that to you.  Here it is, Stuffed Zucchini

  • 2 large zucchinis, halved lenthwise
  • 8 cherry tomatoes, halved
  • 12 black pitted olives
  • 4 oz goat cheese, crumbled
  • 1 tsp olive oil
  • 12 fresh basil leaves, roughly torn
  1. Preheat oven to 400 F
  2. Remove center flesh of the zucchini halves with a tea spoon
  3. Line a baking pan with aluminum foil and place the zucchini boats on the foil.  Arrange the cherry tomatoes, olives, and goat cheese alternately on the zucchini.  Drizzle with a little olive oil and sprinkle over half the basil leaves.
  4. Bake for 20 minutes and serve immediately.  Garnish with the remaining basil leaves.

Tips I Learned Along the Way

  1. I pretty much took this recipe as a guide and made tons of changes based on what I had on hand.  Instead of goat cheese, I used Feta (YUM!).  I didn’t want to buy cherry tomatoes just for this recipe so I diced up a roma tomato instead.  Worked great.  Finally, I don’t have any fresh basil growing at the moment and I can’t bring myself to spend $3.50 on the packages at the store so I used dried basil instead.
  2. I lined the bottom of the zucchini boat with the feta cheese and placed the tomato and olives on top.  After alternating the veggies, I realized that it probably wouldn’t be very filling so I just piled the tomatoes and olives on.  Not super pretty, but gets you the most bang for your buck!
  3. I also didn’t bother with the aluminum foil.
  4. Fresh Basil really would make this extra yummy.  I can’t wait to have some growing soon.

The Result

I will admit I didn’t really have high hopes for this dish.  It didn’t sound very flavorful to me and I wasn’t sure how it would turn out.  After the first bite my response was “WOW!!!!”  Holy Smokes.  They were AMAZING!  Something about how the tomato and olive baked in the oven with the way the feta melted slightly was really, really good.  This dish was fresh and just made you feel down right good about eating it.  Alls I can say is we will be eating these again soon and zucchini just made it onto my garden planting list as I would love to have a supply to get me through the summer.  This would probably make a great grilling entree as well.  SO GOOD.  Five Stars all around!!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: