Zucchini with Goat Cheese

As a tasty alternative, omit the mint and baste the cheese-filled squash with garlic-infused olive oil, using fresh rosemary or basil. If you're cooking outdoors, try grilling the zucchini instead.

8 medium zucchini
1 tablespoon extra-virgin olive oil
4 ounces fresh or aged goat cheese
Leaves from 1 bunch of fresh mint, or rosemary, or basil, chopped
Ground black pepper

Preheat oven to 350°F or prepare a grill for medium-high heat cooking. Cut 8 squares of foil, each big enough to completely wrap a zucchini, and line foil with parchment paper. Brush each square lightly with some of the oil. Cut a slit along the length of each zucchini; crumble or slice cheese and press into slits. Press some chopped mint into slits and sprinkle zucchini with olive oil and pepper. Wrap each zucchini in foil and bake or grill until tender, turning zucchini frequently, about 15 minutes on the grill or 25 minutes in the oven.