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BAKED
STUFFED ZUCCHINI
The
tangy goat cheese stuffing contrasts well
with the very delicate flavor of the zucchini
in this recipe. Wrap the zucchini in aluminum
foil and bake them in the embers of the
fire.
8
small zucchini, about 1 pound total weight
1 tablespoon olive oil, plus extra for brushing
3-4 ounces goat cheese, cut into thin strips
A few sprigs of fresh mint, finely chopped,
plus extra to garnish
Freshly ground black pepper
Cut
8 pieces of aluminum foil large enough to
encase each zucchini and lightly brush with
olive oil. Trim the zucchini and cut a thin
slit along the length of each.
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Insert
pieces of goat cheese into the slits. Add a little
chopped mint and sprinkle with the oil and black
pepper.
Wrap
each zucchini in foil, place in the embers of
the fire and bake for about 25 minutes, until
tender.
Serves
4.
COOK'S
TIP: While almost any cheese can be used in this
recipe, mild cheeses, such as Cheddar or mozzarella,
will best allow the flavor of the zucchini to
be appreciated.
[The
Barbecue and Grill Book, Sizzling Ideas for Delicious
Outdoor Eating - Christine France]
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