Goat Cheese Zucchini
- 4 zucchinis
- olive oil
- salt and pepper
- 1 log goat cheese (15 oz) crumbled, divided
- 1 cup tomato sauce (Marinara)
- 1/4 cup grated parmesan cheese (optional)
- 1/2 cup chopped fresh Italian parsley (optional)
Line baking sheet with parchment paper.
Slice zucchinis lengthwise and scoop out seeds to make 8 slightly hollowed boats.
Brush zucchini edges with olive oil, sprinkle with salt and pepper.
Place on parchment paper covered baking sheet.
Use half the goat cheese to sprinkle each zucchini from top to bottom.
Top each with 1-2 Tbsp or more tomato sauce.
Sprinkle remaining goat cheese on top.
Bake 10 minutes in preheated oven.
Remove cooked zucchinis and top with parmesan (optional) and parsley.
