Cheese Stuffed Zucchini
Course: Appetizers, SidesCuisine: AmericanDifficulty: EasyServings
4
servingsIngredients
3 zucchini, medium-sized
1/2 cup Parmigiano-Reggiano, shredded
4 ounces goat cheese
2 tablespoons onion, minced
1/8 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Parmigiano-Reggiano, shredded
- Topping
1 cup panko (bread crumbs)
1/4 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
Flaked sea salt, to taste
Directions
- Steam zucchini for 10-15 minutes. Remove zucchini and let cool.
- Preheat oven to 325 degrees F. Prepare a baking sheet lined with a silicon mat or parchment paper; set aside.
- Cut 2 zucchinis in half, lengthwise. Remove inside of zucchini halve; using a melon baller or spoon. Place zucchini on prepared baking sheet, and set aside.
- Grate remaining zucchini. Then, place in a mesh strainer to remove excess liquid. Discard liquid and put in a medium-sized bowl.
- Stir in goat cheese, onion, 1/2 cup Parmigiano-Reggiano, smoked paprika, salt, and pepper until well combined; using a spoon.
- Scoop goat cheese mixture into four zucchini halves. Top evenly with remaining 1/4 cup Parmigiano-Reggiano.
- Combine panko, extra virgin olive oil, smoked paprika, and flaked sea salt in a small bowl. Drizzle this mixture over top of stuffed zucchini halves.
- Bake in preheated oven for about 20 minutes, until zucchini is tender and cheese is melted.
- Serve warm!
