Roasted Zucchini with Goat Cheese Sauce

from: http://en.petitchef.com/recipes

Ingredients

  • two medium zucchini, sliced lengthwise
  • handful grape cherries, quartered
  • 1/2 c. dry cousous
  • 1/2 white onion, diced
  • about a dozen kalamata olives, chopped
  • 2 cloves garlic
  • 2 T. olive oil
  • 1/2 a small log of goat cheese
  • 1/2 c. white wine
  • 1 big tablespoon light sour cream
  • fresh chopped parsley
  • salt and pepper to taste
  • juice of one lemon

Directions

  1. Using a spoon, scrape out a little of the middle of the 3 out of the 4 zucchini halves. Chop the remaining 4th one into small pieces. Place the 3 hollow ones in a baking dish and season with a little salt and pepper.

  2. Preheat the oven to 375. On the stovetop, cook the couscous in 1 cup of water. Cover and set aside. Heat the olive oil in a nonstick skillet. Cook the onions until they start to get some color.
  3. Add the zucchini pieces (the small cut up ones), garlic, olives and tomatoes to the pan. Season with salt and pepper and cook until everything has some color. Stir in the couscous and cook for another minute.
  4. Spoon some couscous mixture into the hollowed out zucchini, smashing it in. Pile a little more on top. Bake at 375 for 15-20 minutes.
  5. While the zucchini are baking, heat the white wine in a saucepan. Add the sour cream, goat cheese, lemon juice, and parsley. Whish over medium-low heat until smooth. Bring the heat up until it's simmering, and cook for a few minutes, until it thickens. Keep warm.
  6. Place the zucchini on a plate. Spoon the goat cheese sauce over them. Enjoy!