By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 8
78 cal · 25 min
Goat Cheese and Marinara-Stuffed Zucchini
Recipe GLPR88ca4905433aa5
Tender zucchini halves are hollowed and roasted until fork-tender, then filled with creamy goat cheese and tangy marinara sauce. A simple yet elegant dish that works as a side, appetizer, or light vegetarian entrée.
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Ingredients
4 zucchini, halved lengthwise
½ teaspoon salt
Black pepper, to taste
5 ounces goat cheese
1 cup marinara sauce
Directions
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly oil it.
Cut each zucchini in half lengthwise. Using a small spoon or melon baller, gently scoop out the seeds and inner flesh from each zucchini half, creating a shallow boat. Leave about ¼ inch of flesh intact to maintain structure.
Arrange the hollowed zucchini halves skin-side down on the prepared baking sheet. Season the interior of each zucchini with salt and black pepper.
Divide the goat cheese into 8 equal portions. Spread a small amount of goat cheese across the bottom of each zucchini half.
Spoon the marinara sauce evenly over the goat cheese in each zucchini half, dividing the sauce equally among all 8 pieces.
Top each zucchini half with the remaining goat cheese, crumbling or spooning it over the marinara to create an even layer.
Bake in the preheated 400°F oven for 15 to 20 minutes, until the zucchini is fork-tender and the marinara sauce is heated through. The zucchini is done when it pierces easily with a fork.
Remove from the oven and serve immediately while hot.
Comments
This is a fast, lean dish that works for a crowd or meal prep: zucchini and marinara are standard Charlotte supermarket staples, and goat cheese is stocked at Harris Teeter, Food Lion, Publix, and Kroger without a special trip. The 25-minute claim is honest if you buy pre-halved zucchini or work quickly with a knife; budget 35 minutes if you're roasting from whole. Cost per serving lands around $1.50 to $1.75, kept low by the zucchini base and a modest amount of goat cheese. The main caveat: this is a vegetable side or light main rather than a family protein course, and it does not reheat beautifully—the zucchini softens further and the cheese breaks. Best eaten the night it's made, or served cold as a next-day salad.
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