Stuffed Zucchini Cups with Goat Cheese recipe

All Recipes Best Recipe Appetizers and Snacks Vegetable Zucchini Appetizer Recipes

Ingredients

4 zucchini, ends trimmed
3 tablespoons vegetable oil
1 onion, minced
2 tomatoes, finely chopped
salt and ground black pepper to taste
2 carrots, grated
3 cloves garlic, minced
½ teaspoon dried oregano
1 (5 ounce) crumbled goat cheese

Nutrition Info

96.5 calories
carbohydrate: 5.4 g
cholesterol: 9.3 mg
fat: 7.1 g
fiber: 1.4 g
protein: 3.8 g
saturatedFat: 3 g
servingSize: -
sodium: 88.9 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

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

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

Recipe Yield

12 servings

Recipe Note

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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