Preheat oven to 350°F
Scoop out and discard seeds with a small amount of the flesh from the zucchini.
Sauté zucchini halves in 2 tablespoons of olive oil with garlic, shallots, bread crumbs, Herbes de Provence and a pinch of salt and pepper for 15 minutes. Let cool.
In a bowl stir together Vermont Chèvre with 1 tablespoon olive oil, chopped mint, and salt and pepper.
Stuff the cooled zucchini with the cheese mixture and arrange in a baking dish. Sprinkle with water and 2 tablespoons of olive oil. Bake in a 350°F oven for 20 minutes.
Serve warm.
|
|
- 2 large zucchinis, cut in half lengthwise
- 5 tbsp olive oil
- 2 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 2/3 cup bread crumbs or croutons
- 1 tbsp"Herbes de Provence"
- Salt, pepper
- 1 (4 oz) log Vermont Chèvre "Plain"
- 1 cup chopped fresh mint leaves
- 1 cup water
|
