Stuffed Zucchini with Goat Cheese and Sun-dried Tomatoes

Stuffed Zucchini

3 medium zucchini, about 8 inches long

1/2 cup yellow onion, chopped

1 cloves garlic, chopped

1/2 cup sun-dried tomatoes, chopped

1 tablespoon olive oil

1 tablespoon unsalted butter

1 cup fresh bread crumbs

1/2 cup parsley, chopped

3 to 4 tablespoons goat cheese


Boil the zucchini for 10 minutes; remove and set aside to cool.
Chop onions, garlic and tomatoes and put in a medium bowl.
Cut each zucchini in half lengthwise and, using a spoon scoop out the soft centers. Reserve the inside zucchini flesh for stuffing mixture. Put the zucchini shells side by side on a baking dish.

Mix the zucchini flesh with the onion, tomato and garlic. Place skillet on medium heat; when hot melt butter. Add vegetables and cook, stirring, for 3 minutes. Remove from heat. Stir in the bread crumbs, parsley and goat cheese.

Using 2 teaspoons, place equal amounts of the stuffing mixture loosely into the zucchini boat without over filling.

Bake at 350 degrees for about 25 minutes or until the zucchini and mixture is heated
all the way through.