Zucchini Goat Cheese Bake (Print Version)

# Ingredients:

→ Main Ingredients

01 - Eight small, tender zucchinis (weighing about 450g total)

02 - 115g good-quality goat cheese (like Montchevre), sliced into thin pieces

03 - Two tablespoons of finely chopped fresh mint leaves

04 - A pinch of Himalayan salt and a dash of freshly cracked black pepper

05 - Two tablespoons of extra-virgin olive oil

# Instructions:

01 - Turn on your oven to 200°C. Spread parchment paper on a baking sheet so it’s ready.

02 - Slice off both ends of each zucchini. Make a shallow cut along the length. Toss on some salt and pepper.

03 - Lay half the mint into the cuts. Add strips of goat cheese, then top with the rest of the mint. Pour olive oil over the top.

04 - Put the zucchinis on the baking sheet and lightly cover them with foil. Cook for 10 minutes with foil, then another 20 minutes without. Serve warm.

# Notes:

01 - It’s best to use firm, young zucchinis for this.

02 - Look for a goat cheese that’s soft and melts nicely for ideal results.

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