Recipe: Zucchini and Goat Cheese Sliders
Create a new summer food staple with this delicious recipe from our friends at EcoSalon.
Zucchini is a summer staple in my kitchen. It’s light and versatile. I like to pair it with Italian flavors, such as goat cheese, tomatoes, and basil, and create unique variations of antipasti. This recipe bakes zucchini slices and rolls them around in basil and sun-dried tomato while being mixed into soft goat cheese. The result is a poppin’ appetizer or snack.
And you’re getting more than just a delectable, bite-sized treat. Zucchini is a powerhouse of nutrition. It contains only 36 calories per one cup and improves digestion, prevents cancer, lowers cholesterol, is anti-inflammatory, reduces blood pressure, and contributes to vibrant and glowing skin.
But, don’t take my word for it. Incorporate zucchini into your diet and see for yourself – starting with this recipe!
Zucchini and Goat Cheese Sliders
- 2 zucchini
- 1 tablespoon olive oil
- Dash of sea salt
- 3 ounces soft goat cheese
- 1 tablespoon chopped sun-dried tomatoes
- 1 tablespoon chopped fresh basil
- 1 teaspoon olive oil
- Dash of salt and pepper
- Dried mint for garnish
Slice along the length of the zucchinis, cutting pieces 1/4-inch thick. Layer them on a greased baking sheet, season with sea salt, and drizzle with olive oil. Bake at 400 degrees Fahrenheit for 15 minutes or until the zucchini is elastic, able to bend freely without falling apart. You could alternatively grill the pieces, cooking for 2-3 minutes on each side.
While the zucchini is cooking, in a small bowl combine the goat cheese basil, and sun dried tomatoes. Mix until evenly combined.
When the zucchini has finished cooking, place 1-2 teaspoons of the goat cheese mixture on the end of each piece. Roll the zucchini unto itself, starting with the goat cheese side.
Serve with a garnish of fresh or dried basil, mint, or oregano. Enjoy!
--Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen. Images courtesy of Aylin Erman and EcoSalon.
This post originally appeared on EcoSalon.