This is my take on another of Albert Bevia’s fabulous recipes from his website “Spain on a Fork”. I subscribe to him on YouTube .

I exhort you to visit these sites and see the fabulous food he prepares.    Try his recipes -- you will not be disappointed!.    He is a true artist and fabulous chef.

This recipe looks difficult with so many steps, but in reality it is really easy and moves along quickly.    

Alpharetta, GA, 07/16/2021,<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.

• 2 zucchini    (It's not essential, but if you can select large zucchinis of similar sizes)

• 2 tablespoons extra virgin olive oil 

• 1/2 onion finely chopped

• 3 cloves garlic finely chopped

• 4 or 5 oz fresh goat cheese      (5 is good, but the packages are often 4 oz) 

• 3 cups finely grated Manchego cheese -- divided

• 1/2 teaspoon dried thyme 

• 4 tablespoons freshly chopped parsley -- divided

• sea salt & black pepper 

1. Pre-heat the oven to 410 F.

2. Wash & pat dry 2 zucchinis.

3. Cut the ends of each one and then into half lengthwise to end up with 4 pieces of zucchini.

4. Using a spoon remove the pulp from the zucchini, leaving a border at each end of about 1/2 inch (1.25 cm).     Having this border is important to prevent the filling from flowing out while cooking, so I suggest scraping from the end towards the center.

5. Set the pulp aside.

6. Season the insides of the zucchini with sea salt and place face down on a wire rack with paper towels underneath.

Alpharetta, GA, 07/16/2021,<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.
Alpharetta, GA, 07/16/2021,<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.

7. Heat a skillet over medium heat and add in 2 tablespoons extra virgin olive oil.

8. After 2 minutes add in the onion and the garlic.    Stir into the olive oil.

9. Meanwhile place the pulp into a sieve and, using a spoon, push down on it to remove any excess water.

10. When the onion is translucent (about three minutes), add in the zucchini-pulp and cook for another 5 to 6 minutes or until the pulp is translucent and lightly sautéed.

11. Add in 1/2 teaspoon dried thyme and season with sea salt & black pepper.

12. Mix together and turn off the heat.

13. Crumble all of the fresh goat cheese into the vegetables.

14. Add 2 cups of  finely grated Manchego cheese.

15. Add 2 tablespoons of freshly chopped parsley.

16. Mix everything together thoroughly until you end up with a paste-like texture, set aside

17. Once the zucchinis have been draining for at least 30 minutes remove from the wire rack and, using paper towels, dry the insides of each "boat" to remove any excess water and salt.

18. Start adding the cheese mixture into the zucchinis, making sure to push down on the mixture as you add it so it´s well compacted.

19. Transfer the stuffed zucchinis into a baking tray lined with parchment paper.

20. Sprinkle the tops of each with the reamining Manchego cheese.

21. Place in the preheated oven and bake for 15 minutes.

22. After 15 minutes remove from the oven and let the stuffed zucchinis rest at room temperature for 2 to 3 minutes so the stuffing can settle.

23. Move the zucchini to a serving dish, sprinkle with the remaining chopped parsley and serve at once.

Alpharetta, GA, 07/16/2021,<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.