Kyle Ketchum, from Lark in Detroit, Michigan (see Appendix A), has prepared this dish, which can make for a lovely appetizer, a side entree, or even a small meal. The distinct flavors of garlic, lemon, tomato, and savory goat cheese meld into one phenomenal flavor. They each stand strong alone, however, and are sure to come alive with every moment in your mouth. This vibrant dish is high in protein and quite low in carbohydrate, making it suitable for people managing their blood sugars. Keep in mind, however, that goat cheese is quite rich and high in saturated fat. Be sure to enjoy these zucchinis in moderation.
Try this yellow tomato sauce as indicated here or atop any favorite vegetable. Preparation time: 40 minutes Cooking time: 25 to 30 minutes Yield: 6 servings
6 medium green zucchini
1 pound chèvre goat cheese (room temperature)
V* cup bread crumbs
1 Preheat the oven to 350 degrees. Wash the zucchini and pat dry. Cut the ends off the zucchini and then cut each zucchini in half to create 2 pieces of equal length. Use a paring knife or melon baller to core out the center of the zucchini.
2 Put the goat cheese in a bowl and add the bread crumbs, lemon zest, and basil. Season with salt and pepper to taste. Mix well and taste for seasoning. Spoon the cheese mixture into the zucchini shells.
V* cup basil chiffonade (see the tip at the end of this recipe)
Salt and pepper
3 Drizzle the olive oil on the zucchini, season with salt and pepper to taste, and place on a baking sheet. Bake until the cheese begins to bubble and the bread crumbs start to brown, about 30 minutes.
4 Remove the zucchini from the oven, drizzle the Yellow Tomato Sauce (see the next recipe) on top of them, and return to the oven for 1 to 2 minutes.
Tip: Chiffonade literally means "made of rags," and it pretty well describes what the final product looks like. Leafy lettuce or herbs are rolled together tightly and then thinly sliced width-wise to form long, stringy strips.
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