Reposted from The Three Sisters Inn
Author: * Moonbeam MorningStar - 140 Posts on this thread out of 405 Posts sitewide.
Date: Jul 30, 2007 - 08:34



"Goats in Boats" (Goat-Cheese Stuffed Zucchini) by Patricia Lowry

3 medium zucchini
1/2 cup onion, finely chopped
2 cloves garlic, smashed then finely chopped
1/2 cup sun-dried tomatoes, chopped
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 cup fresh bread crumbs
1/2 cup finely chopped flat-leafed parsley or other fresh herb
3 - 4 Tablespoons goat cheese, to taste

Preheat oven to 350. Parboil (whole) zucchini 15 mins, remove and set aside to cool. Chop onions, garlic and tomatoes, put into medium bowl. Trim stem end of zucchini. Cut each in half lengthwise and, using a teaspoon, carefully scoop out the soft centers, reserving flesh and seeds. Coat bottom of baking dish with olive oil. Place zucchini shells side by side in dish.

Roughly chop zucchini flesh and seeds. Mix in bowl with onion, tomato and garlic. Place skillet on medium heat, melt butter. Add vegetables and cook, stirring, for 3 mins. Remove from heat. Stir in bread crumbs, herbs and goat cheese.

Using 2 teaspoons place equal amounts of the stuffing mixture loosely into the six zucchini boats. Do not pack down.

Bake 25 minutes or until heated through. Serves 6

(The creator of this recipe adds that she used sun-dried tomatoes packed in olive oil for her Goats in Boats and made the bread crumbs by putting whole wheat bread in a food processor.)