How to make low carb stuffed zucchini with goat cheese and marinara

Robin Donovan

Recipe Developer

If you’ve ever grown zucchini, you’ve struggled with a common problem: Zucchini growing out of your ears! The recipe below is a great way to use up any excess. By combining fresh, tangy goat cheese and marinara sauce, it turns these humble squash into a lovely vegetarian appetizer or main dish.
I love to serve these for an outdoor meal on a warm summer evening. In fact, if you like, you can even cook them on a grill instead of in the oven. The grill adds a nice smoky element to the dish—plus this way you won’t have to heat up your kitchen.

Cooktop Cove

Low-Carb Stuffed Zucchini with Goat Cheese and Marinara

10 minutes

20 minutes

4 zucchini, halved lengthwise and hollowed out to remove the seeds

1 tablespoon olive oil

Kosher salt

Freshly ground black pepper

1 (5-ounce) log goat cheese

1 cup marinara sauce

2 tablespoons minced fresh basil leaves, for garnish

Preheat the oven 400ºF.

Arrange the zucchini halves on a large baking sheet, cut side up. Brush with the olive oil and season with salt and pepper.

Spread about 1 tablespoon of the goat cheese into the hollowed out part of each zucchini half. Top with about 2 tablespoons of the sauce. Crumble the remaining goat cheese over the top, dividing equally.

Bake in the preheated oven until the squash is tender, the cheese is melted, and the sauce is bubbling, about 10 minutes. Serve hot.

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