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This easy baked zucchini topped with goat cheese turns ordinary squash into a fancy side that goes great with any main dish. The soft goat cheese slightly melts into the cooked zucchini while fresh mint brings an unexpected pop of flavor that makes the whole dish special.
I found this dish by accident when my garden gave me way too many zucchinis one year. It's now become my go-to summer side that even people who don't like vegetables ask for specifically.
What You'll Need
- Young, small zucchini: Go for firm ones around 6 inches in length for the tastiest results
- Premium goat cheese: Its creamy tang works perfectly with the mild zucchini flavor
- Fresh mint leaves: Gives an unexpected freshness that makes people remember this dish
- Extra virgin olive oil: Pick your nicest bottle for this since you'll taste the difference
- Himalayan salt and pepper: Basic seasonings that let the star ingredients really come through
Cooking Instructions
- Get the oven ready:
- Heat your oven to 400°F for perfect zucchini that's tender but not mushy. Put parchment on your baking tray so nothing sticks and cleanup is super easy.
- Get the zucchini ready:
- Cut off the ends and make a long cut down each zucchini, but don't slice all the way through. You're making a little pocket for the cheese. Sprinkle salt and pepper inside the cuts to flavor them from the inside out.
- Stuff them:
- First put half the chopped mint into the cuts, sharing it evenly among all pieces. Next, push thin pieces of goat cheese into each opening, filling them well but not overpacking. Sprinkle the rest of the mint on top to release its flavor while cooking. Finish with a light drizzle of olive oil over each stuffed zucchini.
- Cook until done:
- Place the stuffed zucchini on your lined baking tray with some space between them. Cover with foil for the first 10 minutes to gently steam them. Then take the foil off and bake another 20 minutes until the zucchini gets soft and the cheese starts to melt and turn golden at the edges.
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The mint really changes this dish from boring to amazing. My grandma from Italy always used mint with the zucchini she grew, and this dish keeps that tradition going while adding the fancy touch of smooth goat cheese.
Prep Ahead Tips
This dish is perfect for having people over because you can do all the work earlier. Just follow all the steps except baking, wrap the tray in plastic, and put it in the fridge. Take it out about 20 minutes before your guests arrive so it can warm up a bit, then bake as normal. Getting it ready ahead actually helps the mint flavor soak into the zucchini even more.
Mix It Up
The basic version is really good on its own, but you can switch things up with what you have. Crumbled feta works great instead of goat cheese for more of a Greek taste. You can swap the mint for fresh basil or thyme, though they'll each give the dish a totally different vibe. To make it heartier, throw on some toasted pine nuts or a drizzle of thick balsamic just before you serve it.
What To Serve With It
This fancy side goes really well with simple main dishes. Try it next to grilled lamb, roasted chicken, or even something like salmon. For a meal without meat, pair it with a grain bowl or alongside an egg dish for brunch. The bright flavors work really well with foods from around the Mediterranean and Middle East, so it's perfect 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.
Frequently Asked Questions
- → Can I swap the mint for other herbs?
Absolutely! Swap mint for thyme, basil, oregano, or even chives. Each one will bring a unique twist while keeping the dish fresh and flavorful.
- → How can I tell if the zucchini is ready?
You'll know it's done when it’s soft but not falling apart. Poke it gently with a fork—it should slide in easily without the zucchini being mushy.
- → Can I assemble this earlier in the day?
Yes, you can prepare everything up to the baking step and refrigerate. Just add a few more minutes in the oven if cooking from cold. For best results, bake fresh if possible.
- → What pairs well with this meal?
It works great with grilled chicken, steak, or fish. It can also stand alone as a light main with salad, or you can make it part of a larger meal spread.
- → Can larger zucchini be used instead of the small ones?
You can, but smaller zucchinis have a sweeter taste and finer texture. If using bigger ones, scoop out the seeds to make stuffing easier, and adjust cooking time as needed.
- → Is there a goat cheese alternative for this dish?
Sure! Use a plant-based soft cheese option or blend soaked cashews with lemon juice and nutritional yeast for a creamy, tangy option. Just note that it’ll have a slightly different flavor.