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Stuffed Zucchini with Goat Cheese

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By Richard Rubin

Posted July 23rd, 2007

This article is reprinted with permission from The Farmer's Market Cookbook: Seasonal Dishes Made from Nature's Freshest Ingredients, by Richard Ruben, (2000, The Lyons Press)

The Farmer's Market Cookbook: Seasonal Dishes Made from Nature's Freshest Ingredients

Servings:	6
Author Notes:	You can use patty pan squash instead of the zucchini in this recipe.
Ingredients:	3 small zucchini 5 ounces goat cheese 1/4 cup nicoise olives, pitted and chopped 1/4 cup blanched almonds, chopped 1/2 cup chives, chopped 5 springs fresh oregano, leaves only, chopped (about 2 tablespoons) salt and pepper to taste 1/8 cup olive oil
Instructions:	Preheat the oven to 350° F. Cut the zucchini in half lengthwise. Scoop out and reserve 2/3 of the pulp, being careful not to make a hole in the bottom of the squash halves. Set aside. Chop the pulp and mix with the goat cheese, olives, almonds, chives, oregano, salt and pepper. Divide the mixture evenly among the hollowed squash halves and drizzle with the olive oil. Place on a baking sheet and bake for 10-15 minutes. Serve immediately.