Total time: 33 minutes
Preparation time: 10 minutes
Cooking time: 15 minutes + 7 minutes
Yields: 2 portions
Like all vegetarian stuffed vegetables, I love this one! But it’s even more delicious because of the goat cheese (my favorite!) and its contrast with the sweet honey or maple syrup. Of course this isn’t exactly the most healthy recipe of stuffed zucchini, but if you want to make it healthier you can add more veggies inside it and less goat cheese.
Anyway, this is delicious, super easy, and it can be beautifully presented for when you’re having people over for dinner :) You should definitely give it a try!
-2 large zucchinis
-2 teaspoons olive oil
-1/2 red onion
-2 teaspoons balsamic vinegar
-3 teaspoons honey OR maple syrup
-Salt and pepper to taste
-3 tbsps vegetarian beefless ground
-2 small finely cut carrots, OR any vegetable of your choice
-Goat cheese (the amount is optional)
-Preheat the oven at 200 C / 400 F
-Cover a baking pan with aluminium paper and lightly wet it with water
-Cut the zucchinis in two, use a spoon to scoop out the seeds, and place the halves facing downward on the pan.
-Bake them in the oven for about 15 minutes
-Meanwhile, start to make the filling: cook the onion with the olive oil (which you can’t see in the picture as I didn’t have any when I took the shot!). Then, add the meatless ground, the carrot or other veggie, the balsamic and honey or maple syrup. Sautée it all for a few minutes, keep stirring. Add the salt and pepper.
-When the zucchinis are done, flip the over and add the filling you just made. Then, add the goat cheese on top (you might want to use your hands for this)
-Put the zucchinis back in the oven and leave them for about 7 minutes (or longer, if you prefer it when the cheese is more golden)