Cranberry & Goat Cheese Stuffed Zucchini Boats
A delightful dish featuring creamy goat cheese and tart cranberries stuffed into tender zucchini, perfect for any occasion.
Servings: 4 servings
Calories: 220kcal
Ingredients
Zucchini and Filling
- 3 medium medium zucchini Tender, vibrant green, and slightly sweet—perfect for roasting.
- 1 tbsp olive oil Rich and fragrant, this will enhance the flavor of the zucchini.
- 1/2 tsp salt Essential seasoning.
- 1/4 tsp black pepper Essential seasoning.
- 4 oz goat cheese, softened Creamy and tangy, providing a luxurious base for the filling.
- 1/4 cup dried cranberries Sweet and tart, adding a pop of flavor and color.
- 1/4 cup chopped walnuts or pecans For a satisfying crunch (optional).
- 1 tbsp honey or maple syrup A drizzle of sweetness balancing the tangy cheese.
- 1/2 tsp fresh thyme leaves Aromatic and herbaceous.
- 1/4 tsp cinnamon An optional warm spice that enhances sweetness.
- 1 tbsp pomegranate seeds For extra tartness and stunning garnish (optional).
- 1 tbsp chopped fresh parsley or basil Fresh herbs that brighten the dish.
- to taste balsamic glaze For drizzling over the zucchini boats.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Slice each zucchini in half lengthwise and scoop out the centers, leaving a border. Brush insides with olive oil and sprinkle with salt and black pepper.
- In a bowl, mix goat cheese, dried cranberries, walnuts (if using), honey or maple syrup, fresh thyme, and cinnamon until well combined.
Baking
- Spoon the goat cheese mixture into each zucchini half, packing it in generously. Place filled zucchini on a baking sheet and bake for 18-20 minutes.
- Once done, drizzle with balsamic glaze and garnish with fresh herbs and pomegranate seeds before serving.
Notes
For best results, use zucchinis of similar size. Experiment with different herbs, nuts, or fruits to personalize the recipe.