Zucchini Stuffed With Goat Cheese And Mint Recipes

STUFFED ZUCCHINI I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
• In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
• Bake in preheated oven for 30 minutes.

CRISP ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE

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.

ZUCCHINI AND GOAT CHEESE STUFFED SWEET POTATOES

Steps:

• Bake or microwave the sweet potatoes until done but still firm.
• When cool enough to handle, cut each in half lengthwise.
• Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.
• Transfer the scooped-out potato to a mixing bowl and mash coarsely.
• Heat the margarine in a medium skillet.
• Add the zucchini and sauté, stirring frequently, until it is golden and tender.
• Add the scallions and sauté for another minute or so.
• Combine the zucchini mixture with the mashed sweet potato in the mixing bowl.
• Add the goat cheese and salt, and stir well to combine.
• Stuff the mixture back into the potato shells.
• Heat as needed in the microwave or in a preheated 400-degree oven, and serve.

HERBED GOAT CHEESE SPREAD WITH MINT

Steps:

• Mix first 6 ingredients in small bowl until almost smooth. Cover; chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Transfer goat cheese spread to shallow bowl. Drizzle oil over. Sprinkle mint leaves over and serve with crackers.

ZUCCHINI STUFFED WITH GOAT CHEESE AND MINT

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.