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  • 2 yellow squash
  • a little olive oil
  • 1/4 cup sundried tomatoes, chopped
  • 2 Tbsp. fresh basil, chopped
  • 2 Tbsp. pine nuts, toasted
  • 1 large clove garlic, finely minced or pressed
  • 2 oz. goat cheese, crumbled
  • drizzle of balsamic vinegar
  • salt and pepper
  • fresh parsley or additional basil for topping (optional)


  • Preheat the oven to 375.
  • Wash and scrub the squash, and then cut lengthwise. Scoop out the "meat" of the squash, chop it, and put it in a bowl. To the bowl, add the sundried tomatoes, basil, pine nuts, garlic and salt and pepper to taste.
  • Brush the outside of the squash with a little olive oil (or spray with a Misto) and sprinkle the insides lightly with salt and pepper. Fill the zucchini with the mixture from the bowl. Drizzle each piece with a little balsamic vinegar. Top with the crumbled goat cheese. Bake for about 20 minutes or until zucchini is tender and cheese is warm.

Categories: Savory  Side Dish  Vegetable 
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