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Baked Zucchini with Goat Cheese

Baked Zucchini with Goat Cheese

Baked Zucchini with Goat Cheese

As a tasty alternative, omit the mint and baste the cheese-filled squash with garlic-infused olive oil, using a fresh rosemary sprig as your basting brush. If you're cooking outdoors, try grilling the zucchini instead.


  • 8 medium-sized zucchini
  • 1 Tablespoon extra-virgin olive oil
  • 4 Ounces fresh or aged goat cheese, crumbled or sliced
  • 1 bunch mint, stemmed and chopped
  • Ground black pepper, to taste


Calories Per Serving89

Folate equivalent (total)53µg13%

Riboflavin (B2)0.2mg14.5%

Preheat oven to 350°F or prepare a grill for medium-high heat cooking. Cut 8 squares of foil, each big enough to completely wrap a zucchini, and line foil with parchment paper. Brush each square lightly with some of the oil. Cut a slit along the length of each zucchini crumble or slice cheese and press into slits. Press some chopped mint into slits and sprinkle zucchini with olive oil and pepper. Wrap each zucchini in foil and bake or grill until tender, turning zucchini frequently, about 15 minutes on the grill or 25 minutes in the oven.

Per serving: 90 calories (45 from fat), 5g total fat, 2.5g saturated fat, 5mg cholesterol, 85mg sodium, 8g total carbohydrate (3g dietary fiber, 3g sugar), 5g protein

Goat Cheese Tian

Preheat the oven to 425 degrees. Grease a 9×13-inch ceramic or glass baking dish with 1 tablespoon of the olive oil, and rub the sides with the garlic clove halves. Set aside.

Using a mandoline, thinly slice the zucchini and pile into the baking dish. Drizzle with the remaining 2 tablespoons olive oil and season well with salt and pepper toss to coat. Gently press the zucchini into the dish and sprinkle with the thyme sprigs. Cover with aluminum foil and bake for 30 minutes.

Remove the foil and discard the thyme springs. Crumble half the goat cheese over the zucchini and season again with salt and pepper, stirring to combine. Gently press down again with a spatula. Sprinkle with half of the basil, the remaining goat cheese, and the Parmesan. Bake, uncovered for 30 more minutes, or until the liquid has evaporated, and the top is golden brown. Let cool for 20-30 minutes and garnish with the remaining fresh basil. Serve warm or at room temperature.

MAKE AHEAD: Make this a day ahead and cool completely. Store, covered, in the refrigerator, and reheat at 375 until warm.

Place a small rimmed baking sheet in the oven and heat to 475°F. (Baking sheet should stay in the oven at least 10 minutes.) Cut zucchini in half lengthwise and, using a teaspoon, hollow out each half, saving insides for another use. Brush cut sides with oil, then place on the heated baking sheet, cut sides down. Roast 10 minutes.

Meanwhile, mix together ricotta, goat cheese, lemon zest, 2 Tbsp Parmesan, and ½ tsp each salt and pepper fold in peas, scallion, and mint.

Divide mixture among zucchini shells (about 1/4 cup each). Sprinkle with remaining 2 Tbsp Parmesan and broil until the tops are beginning to brown, 3 to 5 minutes. Serve with salad if desired.

Grilled Zucchini Goat Cheese Bake

Grilled Zucchini Goat Cheese Bake – zucchini stuffed with herbed goat cheese and baked with marinara sauce. Serve with fresh bread for an easy dinner!

I've always wanted a garden. As a born and raised urban dweller, I dream of growing my own vegetables and herbs in a small plot of fertile soil in the backyard.

However, when I look out my front door I see concrete and the only outside space I can call my own is a 3 foot by 10 foot balcony.

So when it's zucchini season and I hear home gardeners talking about an overabundance of zucchini, I feel a little jealous inside. I want an overabundance of zucchini. I want zucchini coming out of my ears!

And if I did have a so-called “overabundance” of zucchini, I would make this Grilled Zucchini Goat Cheese Bake. Zucchini is one of our favorite summer vegetables to put on the grill.

Cut into long, thin slices, it tastes delicious grilled its own but takes on a new life when used in zucchini “roll ups.” Rolling a bit of herbed goat cheese inside of a grilled zucchini and baking with fresh tomato sauce makes for a perfect easy meal or pickable appetizer.

More zucchini = more zucchini roll ups = more easy summer dinners.

Baked Zucchini Roll Ups with Pesto Goat Cheese

How's your summer going? Making good memories? Getting good tan lines? Drinking good beer? Jumping into lakes and pools and oceans? I hope so!

Since we moved earlier this month, we haven't been doing much "summer stuff." Our primary goal has been getting settled and unpacked. This time around, we pretty much started over with furniture. We had no bed, no nightstands, not enough clothes storage. Slowly, we've been filling the space and finding places for all of our crap. We ordered a bed frame and a mattress from Amazon – and upgraded to a queen size, which makes me feel like a queen. Our feet don't hang off the bed anymore. 👍 We found an adorable dresser at a thrift store and matching nightstands from Craigslist. And an awesome plush velvet chair from Craigslist, too. Is it practical? No. But it looks super cool in our hallway.

Meanwhile, we've been making the most of summer while sticking around our new place. We've grilled with new friends. We've hiked at North Cheyenne Cañon and Red Rock Open Space. We've discovered our area health food store which stocks an abundance of produce, kombucha, and bulk foods. We've walked Scout all around our new neighborhood. We've gotten lost driving across town without Google Maps. We had our first brunch at Odyssey Gastropub – Colorado Springs dining guide coming soon! We visited the farmer's market, which was surprisingly the biggest and busiest one we've ever been to. We found local cherries, zucchini, tomatoes, brussels sprouts (!), and corn. And we filmed a video for this recipe!

All in all, I'm pretty impressed with the variety and availability of fresh, seasonal produce here. We've been eating all the summer foods and I'm never going to get tired of it. In fact, I'm just coming up with more ways to enjoy them, combine them, and make the season last. For example, these pinwheels stuffed with all of my favorite things.

These are summer at its finest. We spread a goat cheese and pesto mixture on slices of zucchini (we love our mandolin for things like this!), layered some spinach, rolled the zucchini around cherry tomatoes and oven roasted them on a bed of marinara sauce. 😛😛😛 Flavor. Party. Right. Now. Is there anything better than the combo of tomatoes and goat cheese? I think not.

Admittedly, we haven't spent a whole lot of time outdoors. But that's going to change this weekend. In my opinion, we've done enough organizing, painting, sorting, and settling for now. It's time to get outside! We're heading west to camp near an abandoned mine and do some hiking in the Cripple Creek area. How Clark convinced me to camp near an abandoned mine, I may never understand. 🙄 I'll report back if we survive.

I'll be sharing our adventures on Instagram – and I'd love to see what you're up to, too! K? K. 💃💃💃

Let us know how you get on with this baked zucchini roll ups recipe in the comments!

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Crispy Zucchini Blossoms Stuffed With Goat Cheese And Chives

What is it about fried food that makes people weak in the knees? Could it be the crunch? The burnished golden exterior? Or maybe it’s the molten gooey-ness tucked within. Whatever the reason may be, I’m not one to argue — deep fried food is just plain delicious. And they’re even tastier when you make them with extra special ingredients like zucchini blossoms.

Plucked from the tips of growing zucchini, these clementine-hued flowers are completely edible and are used in a variety of cooking methods across many cultures. The blossoms start showing up at farmer’s markets in the late spring to early summer. So you can imagine my delight when I happened upon these during my usual Saturday morning farmer’s market jaunt. Gorgeous and delicate, they were a pleasure to behold and I was already starting to develop a plan on how to prepare them.

The Best Chef Awards: Chefs Celebrating Chefs For Being Creative And Inspiring

I recalled a recipe by Jamie Oliver that entailed filling and frying the zucchini blossoms tempura-style. I liked the idea of keeping the flowers intact and veiling them with a light and airy batter. His recipe for the stuffing asked for ricotta cheese and mint leaves. As much as I appreciate the subtle sweetness and creaminess of ricotta, I was aiming for a much tangier jolt of flavor, one that goat cheese easily brings to the palate. I replaced the mint leaves for chives since my garden is abundant with them at the moment and I thought of no better way to use them than in this fried delicacy. Plus, I could use the vibrant (and totally edible) chive blossoms as a finishing touch.

I could hardly wait long enough for them to cool before having a taste. The exterior had just the right amount of crunch and chew without being overly unctuous. And the filling. Oh, the filling. It was tart and zippy from the goat cheese, chive, and lemon zest mixture.

I enjoyed these with a quick spritz of lemon juice and a few scatterings of minced red chili. Nothing more, nothing less.

Herbed Goat Cheese and Zucchini Tart for #WeekdaySupper

My oven drawer is filled with sheet pans. The collection started long ago when I wanted to find the perfect one for baking cookies. I’ve tried the whole range of shiny, dark, non-stick, air-filled, rimmed, and flat. Then after using a good quality aluminum one, the others pale in comparison. I use a sheet pan almost daily however I never thought to cook an entire meal on one. That changed with Herbed Goat Cheese and Zucchini Tart.

Countless cookies and vegetables have been cooked on my pans. They have held up so well throughout the years. It was time to move up from sweets and sides to full meals when a new cookbook arrived. Seeing the possibilities gave me such excitement. Making dinner without having to scrub saucepans and skillets afterwards is mighty fine. As soon as I saw the recipe for the tart I knew the first thing I would make from Sheet Pan Suppers (affiliate link).

Herbed Goat Cheese and Zucchini Tart is a snap to make. It does take a little time and effort to slice the zucchini. I suggest using a peeler that is flat. Mine has the blade lower than the edges and wouldn’t slice through the thicker middle. Well, until I figured out rotating the zucchini. It makes some of the slices angled and thinner on one side than the other. However, the ability to haphazardly spread the zucchini on the tart means they don’t have to be sliced perfectly. It makes it quite pretty and gives it a lovely rustic look too.

How is the tart? It start with two words: puff pastry. That right there is enough for me. The lightness and crispiness of it is simply divine. Then there are goat and ricotta cheeses along with herbs that are already in or on the goat cheese log. You could stop right there and I’d be happy. Why stop though? Piling zucchini and drizzling olive oil on top simply makes it incredible. Shake up a strawberry martini to sip on while it is baking in the oven.

The Sheet Pan Suppers cookbook is one I recommend. There are recipes from breakfast all the way to dessert. They are well laid out and in font that has good size and style for readability. They also have well-written instructions. The photography is wonderful and plentiful. Would you like to see some meals made from recipes in the book? Take a look at this Sheet Pan Suppers Pinterest board and follow it too.

About the cookbook author: Molly Gilbert is cooking instructor, graduate of the French Culinary Institute, recipe tester in the kitchen at Saveur, and food blogger. Take a look at this interview with Molly and check out her Dunk & Crumble blog. You can follow her on Twitter, Instagram, Pinterest, and Facebook.

You can enter to win a Sheet Pan Suppers cookbook. All you have to do is leave a comment and let me know your favorite food to cook on a sheet pan. Entries will be assigned a number and the winner selected using The winner will be notified by email. If the winner does not respond in 48 hours an alternate winner will be selected. Contest ends on Wednesday, May 13, 2015 at 11:59pm Eastern Time. Contest is only for United States citizens, with a US shipping address, and over the age of 18. There are several more chances to win the cookbook on other Weekday Supper posts (see list below). Entrants can only win one cookbook via this Weekday Supper campaign.

Do you want to purchase the book now? It’s easy! All you have to do is click on the photo of the book and it will take you to Amazon where you can get one for you and perhaps another to give as a gift too. (Affiliate link).

Zucchini Gratin With Goat Cheese

I used to chuckle at jokes about zucchini winding up on neighbors’ doorsteps in the middle of the night. And about zucchini baseball bats. Then a terrible thing happened.

Zucchini disappeared from my garden. It simply wouldn’t grow. The fickle plants collapsed and died, or produced a few flowers but no squash. This happened two years in a row. Instead of being overwhelmed by too much, I had none. And that was bad. I had to buy zucchini, which was humiliating.

This year, the zucchini is back, without explanation or apology. A single plant is producing freely. And I am pulling out the old zucchini recipes. Not even zucchini from the farmers market, where I had bought mine for the last two years, can rival zucchini cooked within seconds of picking.

I’ll let a few grow big enough for stuffing. They’re for the steamed stuffed zucchini that I learned to make ages ago in a cooking class at the China House in Pasadena. Run by people from Shanghai, that restaurant no longer exists. Too bad, because the food was wonderful. The squash is stuffed whole with pork and vegetables, then steamed and sliced. Extra stuffing is shaped into meatballs and steamed alongside, then combined with a sauce. Sounds complicated, but it wasn’t too hard for a beginner at Chinese cooking.

The easiest and fastest way to cook zucchini is in the microwave. Cut the squash in half lengthwise, season it with a little olive oil, salt, freshly ground pepper, some herbs and perhaps Parmesan cheese, then microwave it for 3 minutes. That’s for one squash more may take longer. As soon as the zucchini can be pierced with a paring knife, it is done. The same thing in the regular oven takes longer, and the zucchini dries out.

Just-picked young zucchini is so sweet and fresh it shouldn’t be overwhelmed with seasoning. I like it sliced paper thin, then quickly sauteed with a small amount of garlic and onion, just enough to complement the flavor.

Most backyard growers raise tomatoes too. Those are needed for a zucchini frittata and for c alabacitas con queso , a Mexican-style dish of squash, tomatoes and corn topped with cheese. ( Calabacitas means little squash--zucchini--as opposed to calabaza , which is a big squash, such as pumpkin.)

An excellent recipe for a zucchini gratin appeared in a Junior League of Pasadena Cookbook called “Dining by Design.” (Published a couple of years ago, the same book has recipes for a glazed lemon zucchini bread with pecans, a corn and zucchini quesadilla, couscous with zucchini and a vegetable chili that contains zucchini, so it’s a good reference work for squash growers.)

When I tried the gratin out on guests, they all wanted the recipe. Once, I used the pale striped zucchini instead of the dark green-skinned variety, but zucchini varieties apparently aren’t interchangeable and the dish didn’t turn out well. In other words, there’s no substitute for plain, old-fashioned backyard zucchini.



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Calories per serving: 174

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