Stuffed Zucchini with Goat Cheese and Panko Topping
Equipment
- 1 9x13 inch baking dish
Ingredients
- 2 tbsp olive oil
- 2 medium zucchini
- 1 small garlic clove
- ½ organic lemon zest
- 1 tbsp chopped fresh thyme
- 1¼ cups fresh goat cheese
- salt & pepper to taste
- 1 tsp butter
- ¼ cup panko breadcrumbs
Instructions
- Preheat oven to 400°F.
- Grease a 9x13 inch baking dish with olive oil.
- Cut the zucchini in half lengthwise and scoop out the flesh with a teaspoon, leaving a small border.
- Peel and finely press the garlic. Zest the lemon. Chop the fresh thyme.
- Roughly chop the zucchini flesh and mix it in a bowl with goat cheese, garlic, thyme, salt, pepper and some lemon zest.
- Fill the zucchini halves with the mixture and place them in the prepared baking dish.
- Heat the butter in a pan and briefly toast the panko breadcrumbs until golden brown.
- Spread the panko breadcrumbs evenly over the filled zucchini.
- Bake the zucchini in the oven for about 20 minutes, until tender and the surface is crispy.