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This easy-to-make baked zucchini topped with goat cheese turns ordinary squash into a fancy side that goes great with any main dish. The soft goat cheese melts a bit into the cooked zucchini while fresh mint brings an unexpected pop of flavor that makes this dish really stand out.
I found this gem years back when my garden gave me way too many zucchinis. These days it's become my go-to summer side that gets requested by name, even from folks who normally turn their nose up at veggies.
What You'll Need
- Young, small zucchini: Go for firm ones around 6 inches long for the tastiest results
- Good goat cheese: Its tangy creaminess works magic with the mild zucchini
- Fresh mint leaves: Brings a surprising freshness that makes people ask for seconds
- Extra virgin olive oil: Grab your nicest bottle since you'll taste the difference in this simple dish
- Himalayan salt and pepper: Basic seasonings that let the star ingredients truly shine
How To Make It
- Get your oven ready:
- Set your oven to 400°F, which cooks the zucchini till tender without making it soggy. Put some parchment on a baking sheet so nothing sticks and cleanup's a breeze.
- Fix up the zucchini:
- Cut off the ends and make a long cut down each zucchini, but don't slice all the way through. You're basically making a little pocket for stuffing. Sprinkle some salt and pepper inside each cut to make sure the flavor goes deep.
- Stuff your zucchini:
- Scatter half your chopped mint into the cuts, making sure each zucchini gets some. Then carefully push thin slices of goat cheese into each opening, filling them well but not overpacking. Sprinkle the rest of the mint on top to let its flavor seep in while cooking. Finish with a light drizzle of olive oil over each one.
- Cook them just right:
- Place your stuffed zucchini on the baking sheet with some room between them. Cover them loosely with foil for the first 10 minutes to help them steam a bit. Then take off the foil and keep baking another 20 minutes until they're soft and the cheese starts to melt and get slightly brown around the edges.
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The mint really changes everything about this dish, turning it from basic to amazing. My grandma from Italy always used mint with the zucchini she grew, and this recipe keeps that tradition going while adding the luxury of smooth goat cheese.
Prep Ahead Ideas
This dish is perfect for having friends over because you can do all the work earlier in the day. Just get everything ready up to the baking part, wrap the baking sheet in plastic, and stick it in the fridge. About 20 minutes before you want to cook it, take it out to warm up a bit, then bake as normal. Actually, prepping ahead lets the mint flavor soak into the zucchini even more.
Mix It Up
While the original recipe is really good on its own, you can change things based on what's in your kitchen. Crumbled feta works great instead of goat cheese if you want more of a Mediterranean taste. Fresh basil or thyme can replace the mint, though they'll give the dish a completely different vibe. To make it more filling, toss some toasted pine nuts on top or drizzle with balsamic glaze right before you serve it.
What To Eat With It
This fancy side goes perfectly with simple main dishes. Try it next to grilled lamb, baked chicken, or even a rich fish like salmon. For a meal without meat, serve it with a filling grain salad or alongside an egg frittata for breakfast or brunch. The bright flavors work especially well with food from around the Mediterranean and Middle East, so it's great with kebabs or as part of a spread of small plates.
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This zucchini creation always wows people and makes any meal special without much work at all.
Frequently Asked Questions
- → Can I try different herbs instead of mint?
Definitely! Swap out the mint with basil, oregano, thyme, or even chives. Each one gives a unique flavor while maintaining a fresh vibe.
- → When is the zucchini fully cooked?
Check by poking the zucchini with a fork—it should slide in easily but not be falling apart. Keep an eye on it to avoid overcooking or leaving it too hard.
- → Can I prep this dish ahead of time?
You can get the zucchini ready a few hours in advance by stuffing them and storing in the fridge. When baking later, just add some extra minutes since they’re starting cold.
- → What pairs well with this dish?
It’s a great match for grilled chicken, fish, or even a fresh salad. For keto fans, team it with steak or roasted meats for a filling combo.
- → Can I use larger zucchini instead of small ones?
You can, but smaller zucchinis are sweeter, firmer, and have fewer seeds. If you use big ones, scoop out excess seeds before stuffing and adjust cooking time to ensure they soften.
- → What’s a good dairy-free swap for goat cheese?
Go for a plant-based soft cheese or mix soaked cashews with nutritional yeast and lemon juice to mimic the creamy, tangy flavor. Keep in mind this will alter the taste and nutrient profile.