Zucchini Stuffed with Goat Cheese and Mint
Adapted from The Paris Cookbook
Serves 8

8 small round zucchini or 8 small oblong ones
2 tbsp. olive oil
1 small onion, diced
1-2 tsp. curry powder
9oz. fresh goat cheese
Several tablespoons cream or milk
4 tbsp. fresh mint, cut into thin ribbons

1. Preheat the oven to 400 degrees.

2. Cut the top off the zucchinis. With a small spoon, carve out the the pulp of the zucchinis. Chop the pulp. Reserve both the pulp and the zucchinis and set aside.

3. Bring a large pot of water to a boil. Add the zucchinis and the tops and blanch until softened but still firm, about 5 minutes. Transfer the to a bowl of iced water to refresh, firm and help the vegetables keep their color.

4. In a small, heavy-duty frying pan, combine the onions, oil, and a pinch of salt. Sweat, covered, over low heat until soft and cooked through, about 5 minutes. The onions should not brown. Add the zucchini pulp and curry powder to taste and cook until softened, about 5 minutes more. Set aside. You may need to drain if there is a lot of liquid.

5. Mix the goat cheese with the cream in a bowl and stir until smooth. Add cream as needed to achieve a thick liquid consistency.

6. Place the zucchinis side by side in a large gratin dish. Spoon the curry mixture into the zucchinis, filling about 2/3 full. Sprinkle with half the mint. Spoon the cheese mixture over the curry mixture, filling all the way to the top. Sprinkle with the rest of the mint. Place the top on the zucchini.

7. Place in the center of the oven and bake until the zucchini are soft, about 15 minutes. (If you use oblong zucchini, I would cover with foil so they don’t dry out.) Serve warm or at room temperature.