Stuffed zucchinni

I love zucchinis and even thought I have several ways to make stuffed zucchini I had a craving for goat cheese, so I made this variety this time.

For 4 medium size zucchinis:

1/2 cup goat cheese

1 tbsp chopped pistachios

1 tbsp chopped cashews

1/4 cup chopped mushrooms

1/4 cup nonfat plain Greek yogurt

1/2 tbsp Italian herbs

2 medium potatoes

salt and pepper to taste

First boil the potatoes "al dente", then boil the zucchinis until tender, carve the center of them and place them in a 9x9 in pan. Let them cool down.

In a microwaveable container put the goat cheese and warm it up for 45 seconds on medium temperature.

Once soft, stir it until it gets creamy.

Add the yogurt, pistachios, cashews mushrooms, and season to taste.

With a spoon poor that mix in the center of the zucchini and cook them, next to the potatoes in the oven at 350 F for about 30 min.

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