These vegetarian stuffed zucchini appetizers are filled with goat cheese and vegetables - a great starter or warm finger food for any party.

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Recipe Summary

prep:
10 mins
cook:
42 mins
total:
52 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.

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  • Cut each zucchini into 3 equal sections and scoop out the center core of each, leaving about 1/2 inch of zucchini on the bottom. Finely chop the removed core and place in a bowl.

  • Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes, season with salt, and cook for for 5 minutes. Stir in carrot and reserved zucchini core and mix well. Season with garlic, oregano, salt, and pepper and cook for 2 to 3 minutes. Remove from heat and stir crumbled goat cheese into vegetable filling.

  • Spoon vegetable filling into hollowed-out zucchini pieces and set into prepared baking dish or baking sheet.

  • Bake in the preheated oven until zucchini are soft, 30 to 35 minutes.

Nutrition Facts

97 calories; protein 3.8g; carbohydrates 5.4g; fat 7.1g; cholesterol 9.3mg; sodium 88.9mg. Full Nutrition
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Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
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