Stuffed zucchini

This recipe is one of Jonathan's favorites. I adapted it from a recipe I used to make in Senegal. It doesn't take long and makes a great lunch treat.

2 medium-sized zuchini, rinsed
1 small can tomato paste
Italian seasoning (basil, oregano, thyme)
2-3 cloves crushed garlic
2 rounds of soft goat cheese
OR 1/2 cup fromage en faiselle
OR 1/2 cup cottage cheese
1/4 cup cheese for topping (I use Gouda, but Cheddar or Colby would work well)
olive oil



Cut each zucchini in half lengthwise. Using a spoon, scoop out the white pulp and seeds. Get as much as you can, leaving a hollowed-out 'zucchini canoe'. Rub the canoes lightly with olive oil. Place them on a plate and microwave on high 3-4 minutes or until softened. Check every two minutes to be sure they don't dry out or overcook (look wilted).



Heat a non-stick frying pan over medium-high. Add a little olive oil then cook the pulp and garlic, stirring often. Once soft and light green, add Italian seasonings to taste (I use just under 1 tsp of the mix).



Add the can of tomato paste and mix well. Remove from heat and stir in goat cheese, fromage en faiselle or cottage cheese. Fill the canoes with the tomato mixture. Top with cheese and broil under browned.