GOATS IN BOATS
(Goat Cheese-Stuffed Zucchini)

"When I went looking for a stuffed zucchini recipe that included goat cheese, I couldn't find one. This one evolved as I blended and tweaked a few recipes and added goat cheese. The sun-dried tomatoes I use are packed in olive oil. I use whole wheat bread reduced to crumbs in the food processor." -- Patricia Lowry

3 medium zucchini, about 8 inches long
1/2 cup onion, finely chopped
2 cloves garlic, smashed then finely chopped
1/2 cup sun-dried tomatoes, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup fresh bread crumbs
1/2 cup finely chopped flat-leafed parsley (or other fresh herb)
3 to 4 tablespoons goat cheese, to taste

Preheat oven to 350 degrees F.

Parboil zucchini for 15 minutes; remove and set aside to cool.

Chop onions, garlic and tomatoes and put in a medium bowl.

Trim stem end of zucchini. Cut each zucchini in half lengthwise and, using a teaspoon, carefully scoop out the soft centers, reserving flesh and seeds.

Coat bottom of baking dish with olive oil; place zucchini shells side by side in it.

Roughly chop the zucchini flesh and seeds and mix in the bowl with the onion, tomato and garlic.

Place skillet on medium heat; when hot melt butter. Add vegetables and cook, stirring, for 3 minutes.

Remove from heat. Stir in the bread crumbs, parsley and goat cheese.

Using 2 teaspoons, place equal amounts of the stuffing mixture loosely into the six zucchini boats; do not pack down.

Bake 25 minutes or until heated through.

Serves 6
Source: Pittsburgh Post-Gazette, July 26, 2007