Zucchini with Chevre
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer, Side
Cuisine: French
Serves: 8
Ingredients
  • 4 small zucchini
  • ½ small white onion, sliced into thin strips
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon curry powder
  • salt/pepper to taste
  • 4 ounces chevre
  • 2 tablespoons heavy cream
  • 3 tablespoons mint leaves, cut in chiffonade
Instructions
  1. Preheat oven to 400 degrees.
  2. Bring large pot of water to a boil. Prepare ice bath.
  3. While water is boiling, slice zucchini lengthwise into boats and scoop out and reserved the meat in the middle. When water is boiling, add the zucchini and blanch until softened but still firm. Remove and place immediately into the ice bath to stop cooking. Drain the zucchini and let dry.
  4. In a saute pan, combine the extra virgin olive oil and onions, along with a pinch of salt and sweat the onions for about 5 minutes until soft and cooked through on low heat. Add the reserved zucchini meat and curry powder. Cook until softened about 5 more minutes.
  5. In a small bowl, combine the chevre and the heavy cream and mix until thoroughly combined and easily spreadable.
  6. Place the zucchini boats in a baking dish, side by side, and spoon the curried mixture into them, filling about ¾ of the way. Sprinkle with mint. Add a layer of the chevre mixture filling to the top and sprinkle with the remaining mint and bake for about 15 minutes.
  7. Serve warm or room temperature
Recipe by Tout va bien! (tm) at https://christymajors.com/tourdemanger-summer-in-paris/