Zucchini Stuffed with Goat Cheese and Mint
Transform ordinary zucchini into an elegant appetizer or side dish with this recipe for Zucchini Stuffed with Goat Cheese and Mint. Tender zucchini halves are hollowed out and filled with a creamy, tangy blend of goat cheese, fresh mint, garlic, and zesty lemon before being topped with a golden, crumbly layer of parmesan breadcrumbs. This baked dish combines the fresh, herbaceous flavors of mint with the richness of goat cheese, offering a perfect balance of textures and tastes. Ready in just 40 minutes, this impressive yet simple recipe is ideal for entertaining or elevating your weeknight meals. Serve these stuffed zucchinis warm with a sprinkle of fresh mint for a visually stunning and irresistibly flavorful dish. Perfect for vegetarian menus, this recipe is sure to become a new favorite!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 medium zucchini
- 150 grams goat cheese
- 2 tablespoons fresh mint leaves
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons breadcrumbs
- 2 tablespoons parmesan cheese
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Wash and dry the zucchinis. Slice each one lengthwise and use a spoon to carefully scoop out the seeds and some of the flesh, creating wells for the stuffing. Save the scooped-out flesh in a small bowl.
Finely chop the saved zucchini flesh, mint leaves, and garlic.
In a medium mixing bowl, combine the goat cheese, chopped zucchini flesh, mint, garlic, lemon zest, salt, and black pepper. Mix well until creamy and evenly combined.
Brush the hollowed-out zucchini halves with 1 tablespoon of olive oil and lightly sprinkle with a pinch of salt. Place them on the prepared baking sheet.
Fill each zucchini half with the goat cheese mixture, packing gently to create a rounded mound.
In a small bowl, combine the breadcrumbs, parmesan cheese, and the remaining 1 tablespoon of olive oil. Mix until the breadcrumbs are lightly moistened, then sprinkle the mixture evenly over the stuffed zucchini.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the breadcrumb topping is golden brown.
Remove from the oven and let cool for 5 minutes before serving.
Garnish with additional fresh mint leaves if desired, and serve warm as an appetizer or side dish.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 471 mg | 20% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.2 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
