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Zucchini Stuffed With Goat Cheese And Mint

ZUCCHINI STUFFED WITH GOAT CHEESE AND MINT

this was past on to me by a gentleman friend who is a fine cook.

Time: 30 minutes

Steps:

  • scoop out zucchini flesh leaving a firm shell and set aside
  • sprinkle shells lightly with salt , turn upside down and allow to drain about 20 minutes
  • set oven at 350 degrees
  • puree zucchini flesh , add onion and garlic
  • add salt and pepper to taste
  • mix well
  • dry shells and stuff with puree
  • drizzle with 1 tsp olive oil
  • place in oven for 15-20 minutes or until just turning brown
  • in small well of food processor or blender , put cheese , mint leaves and 1 tsp olive oil
  • pulse , forming a shiny paste
  • salt and pepper to taste
  • spread on warm stuffing
  • sprinkle with cumin and walnuts and serve immediately


zucchini stuffed with goat cheese and mint image

Number Of Ingredients: 10

Ingredients:

  1. zucchini
  2. red onion
  3. garlic cloves
  4. goat cheese
  5. mint leaves
  6. olive oil
  7. ground cumin
  8. black pepper
  9. walnuts
  10. salt


CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE

Zucchini blossoms are a thing of wonder. They are great raw, in a salad, with a drizzle of good olive oil, but when they are coated in a crisp batter and stuffed with a light filling, they are an otherworldly experience. To get a good batter that isn't too thick or oily, ensure that your sparkling or soda water is very well carbonated and ice cold. Also take your time with the oil, testing it a few times to get the perfect temperature. Adjust the temperature as you go, making sure the flowers don't color too quickly.

Recipe From cooking.nytimes.com

Provided by Yotam Ottolenghi

Time 35m

Yield 4 appetizer servings

Steps:

  • In a medium bowl, cover 3/4 tablespoon of the sumac with 1 tablespoon of boiling water and leave to infuse for 5 minutes. Add both types of cheese, oregano, walnuts, lemon zest, 1/4 teaspoon salt and a generous grind of pepper. Mix well.
  • Fill the flowers by carefully opening them and either spooning or piping about a tablespoon of the ricotta mixture into each, gently pushing the filling all the way to the bottom of each blossom but being careful not to fill them too much; if you can get someone to hold the flower open for you, it would make it much easier. Gently twist the tips of the petals to secure the filling inside and set aside until you're ready to fry.
  • Pour enough oil into a medium (about 8-inch/20-centimeter) nonstick frying pan so that the oil rises about 1 inch/2 centimeters up the sides of the pan. Place on a high heat for 5 minutes and then turn the heat down a fraction.
  • Meanwhile, mix the flour and baking soda together in a medium bowl. Slowly pour in the sparkling water, whisking continuously to form a smooth batter.
  • When bubbles start to surface in the oil, test it by dropping some batter into the oil: if it sizzles, you are ready. (The oil should hover between 320 and 350 degrees Fahrenheit/160 and 180 degrees Celsius.)
  • Lower a zucchini blossom into the batter, turning to coat completely, before carefully placing in the hot oil. Repeat, cooking a few blossoms at a time, adjusting the temperature between batches so they take about 30 seconds on each side to turn a golden brown. Use a slotted spoon to transfer to a paper towel-lined plate and then sprinkle with salt and the remaining 1/4 tablespoon sumac. Serve at once with the lemon wedges alongside.


Crisp Zucchini Blossoms Stuffed With Goat Cheese image

Number Of Ingredients: 13

Ingredients:

  • 1 tablespoon ground sumac
  • Boiling water
  • 1/4 cup/50 grams ricotta
  • 3 tablespoons/50 grams soft goat cheese
  • 1 teaspoon finely chopped oregano leaves
  • 2 tablespoons/10 grams chopped walnuts
  • 1 lemon, finely grated to get 1 tablespoon zest, then cut into wedges
  • Flaky sea salt and black pepper
  • 8 zucchini blossoms
  • About 1 1/2 cups/350 milliliters sunflower oil, for frying
  • Scant 1/2 cup/60 grams all-purpose flour (plain flour)
  • 1/8 teaspoon baking soda (bicarbonate of soda)
  • 1/3 cup plus 1 tablespoon/100 milliliters ice-cold sparkling or soda water


RICOTTA STUFFED ZUCCHINI

This appetizer is quick to prepare and delicious.

Recipe From allrecipes.com

Provided by chunker

Time 25m

Yield 4

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
  • Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
  • Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
  • Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.


Ricotta Stuffed Zucchini image

Number Of Ingredients: 10

Ingredients:

  • 2 zucchini, halved lengthwise
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup part-skim ricotta cheese
  • ¼ cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons dried basil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper


STUFFED ZUCCHINI CUPS WITH GOAT CHEESE

These vegetarian stuffed zucchini appetizers are filled with goat cheese and vegetables - a great starter or warm finger food for any party.

Recipe From allrecipes.com

Provided by nt_bella

Time 52m

Yield 12

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.
  • 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.
  • 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.
  • Spoon vegetable filling into hollowed-out zucchini pieces and set into prepared baking dish or baking sheet.
  • Bake in the preheated oven until zucchini are soft, 30 to 35 minutes.


Stuffed Zucchini Cups with Goat Cheese image

Number Of Ingredients: 9

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


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