This easy stuffed zucchini recipe uses just two additional ingredients to turn it into something special! It’s so simple and delicious you’ll make it again and again.
I’m often asked how I come up with recipes, even for something as simple as this Stuffed Zucchini. Non-foodie people just don’t get me, I think (although I don’t get non-foodies either so I suppose we’re even ;) and can’t, for the life of them, imagine where these ideas come from. I explain it to them this way: that food – and, more importantly, ways to prepare it – is always on my mind. I don’t mean to imply that it’s all I ever think about but rather that it’s always running in the background, pieces of ideas floating around back there waiting to be joined with another idea until something cohesive comes to the surface. I imagine it’s the same process that writers or other creative types go through, always keeping an eye out for that next idea for a story or ways to bridge the gap between chapters and characters and story lines – it comes from so many different sources that they likely could never piece them all together.
There’s a book that I’m re-reading right now, Bird by Bird by Anne Lamott. It’s a fantastic book about writing with plenty of advice from her life as a both a writer and being around writers growing up. There’s a chapter in it called “Index Cards” where she talks about keeping index cards and pens all over the place so that she can write down snippets of ideas and conversations that she would otherwise forget. I don’t keep index cards everywhere but I do keep an excel spreadsheet of ideas that pop into my head at different times as well as a notebook that I carry with me. Often times a dish that inspired me years ago will crash into another that just popped up the day before; they may be completely unrelated but when they come together they
always usually make sense. At least enough to be written down as a possibility until an actual recipe crawls out of it.
And sometimes the way a recipe is born is so easy and obvious that there really wasn’t much effort involved. This Stuffed Zucchini with Goat Cheese & Marinara is a perfect example. You may recall that a few weeks ago I posted a recipe for Baked Goat Cheese with Marinara. It’s an easy recipe with just 3 ingredients and it received a lot of Pinterest love. My friend Carolyn from All Day I Dream about Food shared it on Facebook, too. It’s always fun when a food conversation happens and here’s what happened with ours:
And that’s how this stuffed zucchini recipe was born! It’s just a riff on the Baked Goat Cheese but it’s different enough that it deserves its own page. No longer an appetizer but instead a delicious stuffed zucchini side dish that utilizes a summer vegetable that always needs new ideas for preparation. And it is absolutely delicious! So easy and fast to make, can be thrown on the grill or into the oven and goes with almost any main dish. Those are the kind of recipes I love coming up with, especially when it’s that easy!
- 4 medium-sized zucchini
- 1 5-ounce log goat cheese
- 1-2 cups marinara sauce
- chopped parsley, for garnish (optional)
- Preheat oven or grill to 400F.
- Slice zucchini in half lengthwise and scoop out the seeds, leaving the zucchini hollowed out. Season with kosher salt and freshly ground black pepper and place on baking sheet.
- Using half of goat cheese, spread a small amount in the bottom of each zucchini. Spoon marinara sauce on top, then dot with remaining goat cheese.
- Grill or bake until goat cheese is soft and marinara is bubbling, about 10 minutes. Serve immediately.