hungarian

Goat Cheese and Herb Stuffed Zucchini with Walnut Breadcrumb Crust

This baked dish pairs zucchini with goat cheese, breadcrumbs and walnuts, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

37 g Carbohydrates

46 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

245g zucchini 42 kcal
14g olive oil 124 kcal
61g yellow onion, finely chopped 24 kcal
69g goat cheese 251 kcal
5g fresh dill, chopped 2 kcal
27g breadcrumbs 107 kcal
15g walnuts, chopped 98 kcal
8g lemon juice 2 kcal
2g fine salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

Heat the oven to 400 F (200 C). Line a small baking tray.
zucchini
Halve the zucchini lengthwise and scoop out the centers to make boats; chop the scooped flesh.
zucchiniolive oilyellow onionfine saltblack pepper
Saute the onion in olive oil 3 minutes. Add the chopped zucchini flesh and cook 3 minutes; season with salt and pepper.
zucchinigoat cheesefresh dill
Off heat, mix in goat cheese and dill. Spoon the filling into the zucchini boats.
zucchiniolive oilbreadcrumbswalnuts
Combine breadcrumbs and chopped walnuts, then sprinkle over the filled zucchini. Drizzle lightly with a little oil if needed.
lemon juice
Bake 18-22 minutes until tender and golden. Finish with lemon juice before serving.