Zucchini Stuffed With Goat Cheese And Mint Food
PASTA WITH ZUCCHINI AND GOAT CHEESE
Knowing that one can never have too many zucchini recipes, I wrote this down on a piece of scrap paper in the waiting room at a doctor's office. It's super tasty and simple, perfect for a weeknight. The goat cheese makes a creamy sauce for the linguine, and complements the flavor of the sauteed squash nicely. In addition to the lemon zest, I recommend adding some thinly sliced fresh basil when serving. From Real Simple (June 08).
Provided by chiclet
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package instructions; reserve 1 C cooking water, drain and return to pot.
- Heat oil in a medium skillet over medium-high heat. Add zucchini, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring frequently, until zucchini is tender and liquid is evaporated (about 5 min.).
- Stir in garlic and cook 1 minute more.
- Add all but 2 T of the goat cheese to the pasta. Add reserved pasta water, 3/4 tsp salt and 1/4 tsp pepper. Stir until creamy.
- Serve pasta topped with zucchini, lemon zest, and remaining goat cheese.
Nutrition Facts : Calories 496.9, Fat 15.5, SaturatedFat 8.1, Cholesterol 28, Sodium 198.5, Carbohydrate 69.2, Fiber 4.1, Sugar 4.4, Protein 20.3
ZUCCHINI GRATIN (GOAT CHEESE)
This makes a tasty side dish that won't overpower your main dish, and is attractive as well. I always peel my zucchini first, but I'll leave that up to your personal preference. I also use the slightly aged goat cheese, not the really soft one. Preparation time does not include cooling time for the zucchini mixture.
Provided by FlemishMinx
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 400 °F, and coat a 1-quart shallow baking or casserole dish with non-stick spray.
- Place the shredded zucchini in a bowl and add salt to taste, mixing well.
- This will be a seasoning as well as an agent to draw out moisture.
- Let stand for 5 minutes, then drain the water that has collected at the bottom of the bowl.
- Heat 1 TBS olive oil over medium heat in a large non-stick skillet.
- Add the zucchini and black pepper to taste, and cook for approximately 10 minutes or until all the moisture has evaporated.
- If this goes well beyond 10 minutes, you may drain the zucchini and return to the skillet, but you really do want to get rid of all the moisture.
- Add the garlic, mix well and cook 5 minutes more, stirring as needed.
- Stir in the parsley and basil, and remove from heat.
- Allow the mixture to cool to room temperature.
- Beat the eggs and goat cheese together in a bowl.
- This may be done with a whisk, but do try to break the cheese down into small bits and incorporate well with the eggs.
- Stir the cooled zucchini into the egg mixture, then spoon into the baking dish.
- Top with bread crumbs and drizzle the remaining TBS olive oil over the top.
- Bake until golden brown, approximately 20 to 30 minutes.
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