Walnut & Goat Cheese Stuffed Zucchini Boats – A Gourmet Delight!

Preheat oven to 375°F (190°C).
Using a spoon, scoop out the zucchini centers, leaving about ¼ inch of flesh. Chop the removed zucchini flesh and set aside.
Brush the zucchini halves with olive oil and sprinkle with salt, black pepper, and oregano.
Place them on a baking sheet, cut side up, and roast for 10 minutes, until slightly tender.
Step 2: Make the Filling
In a small skillet, toast the walnuts over medium heat for 2-3 minutes, until fragrant.
In a bowl, mix goat cheese, toasted walnuts, chopped zucchini flesh, parsley, thyme, garlic powder, and lemon zest. Stir well to combine.
Drizzle in honey and mix until smooth.
Step 3: Assemble & Bake
Spoon the goat cheese filling into each roasted zucchini boat.
Return to the oven and bake for 10 more minutes, until the filling is warm and slightly golden.
Step 4: Make the Drizzle & Serve
Whisk together olive oil, honey, and balsamic vinegar.
Drizzle over the zucchini boats before serving.
Garnish with extra fresh herbs and enjoy warm!
Serving and Storage Tips: