Sarah S’s Zucchini Stuffed with Herbed Goat Cheeses
- 4 oz aged hard goat cheese
- 4 oz soft goat cheese
- 2 egg whites
- 6 zucchini, 3-5 inches long
- A solid handful of mixed herbs, such as chives, parsley, oregano, rosemary, basil.
Using grating attachment of food processor, grate hard goat cheese.
Switch to mixing attachment, add soft goat cheese, egg whites, herbs, salt and pepper. Process until smooth.
Slice stems off zucchini. Cut in half lengthwise. Use a spoon to remove seeds. Trim bottoms if necessary so each sits firmly on baking sheet. Fill zucchini with cheese mixture. Sprinkle lightly with breadcrumbs. Place on a baking sheet sprayed with olive oil. Bake at 350F for 30-40 minutes. Serve warm or at room temperature.