Zucchini stuffed with Goat Cheese

Zucchini Stuffed with Goat Cheese

Total time: 30 minutes

Serves: 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

-2 teaspoons balsamic vinegar

-2 teaspoons honey OR maple syrup

-Salt and pepper to taste

-1 tbsp vegetarian beefless ground

-1 cup chopped mushrooms

-2 small finely cut carrots, plus any vegetable of your choice

-Goat cheese (the amount is optional, I like to use 120 g)

Transformation time!

-Preheat the oven at 200 C / 400 F

-Cut the zucchinis in two, use a spoon to scoop out the middle part (but keep them in a bowl, since we’ll use them for the filling), and place the halves facing downward on the pan.


-Bake them in the oven for about 10-15 minutes

-Meanwhile, start to make the filling: chop the vegetables…


-Cook the onion with the olive oil…


-Add the meatless ground, the zucchini filling, mushrooms, carrots and other veggies, the balsamic and 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 7-10 minutes


Bon appétit!