Cranberry & Goat Cheese Stuffed Zucchini Boats
Experience a delightful fusion of flavors and textures with these stuffed zucchini boats filled with creamy goat cheese and sweet cranberries.
Servings: 4 servings
Calories: 205kcal
Ingredients
Zucchini Boats
- 3 medium medium zucchini Tender and green, ideal for stuffing.
- 1 tbsp olive oil For brushing the zucchini.
- 1/2 tsp salt To season.
- 1/4 tsp black pepper To season.
Stuffing
- 4 oz goat cheese Creamy and tangy for filling.
- 1/4 cup dried cranberries For sweetness.
- 1/4 cup chopped walnuts or pecans Optional for crunch.
- 1 tbsp honey or maple syrup For added sweetness.
- 1/2 tsp fresh thyme leaves Fresh herbs enhance flavor.
- 1/4 tsp cinnamon Optional for warmth.
Garnishes
- 1 tbsp pomegranate seeds Optional for color and tartness.
- 1 tbsp chopped fresh parsley or basil For freshness.
- 1 drizzle balsamic glaze To enhance flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Scoop out the center of each zucchini half, leaving a slight border. Brush the insides with olive oil and season with salt and black pepper.
Mixing Stuffing
- In a mixing bowl, combine softened goat cheese, dried cranberries, walnuts (if using), honey or maple syrup, thyme, and cinnamon. Stir until well combined.
Assembly and Baking
- Fill each zucchini half generously with the goat cheese mixture and place on a baking sheet.
- Bake for 18-20 minutes, until the zucchini is tender and the filling is warm.
Finishing Touches
- Drizzle with balsamic glaze and sprinkle fresh parsley over the tops. Add pomegranate seeds if desired.
Notes
For a healthier version, use low-fat goat cheese or substitute half with Greek yogurt. You can also experiment with filling variations using spices or different fruits.