Goat Cheese-Stuffed Zucchini

Serves 6

3 medium zucchini, about 8 inches long
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 to 4 tablespoons goat cheese, to taste

Preheat oven to 350.

Parboil zucchini for 15 minutes; remove and set aside to cool.

Chop onions, garlic and tomatoes and put in a medium bowl.

Trim stem end of zucchini. Cut each zucchini 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 it.

Roughly chop the zucchini flesh and seeds and mix in the bowl with the onion, tomato and garlic. Melt butter in warm skillet; add vegetables and cook, stirring, for three minutes. Remove from heat. Stir in the bread crumbs, parsley and goat cheese.

Using two teaspoons, place equal amounts of the stuffing mixture loosely into the six zucchini boats; do not pack down.

Bake 25 minutes, uncovered, or until heated through.

From post-gazette.com