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Wheat Berries, Cherry and Goat Cheese Stuffed Zucchini



Place the wheat berries, water and 1/8 teaspoon salt in a large saucepan and bring to a boil. Reduce to medium low, cover and let simmer for about 30-40 minutes until slightly chewy.


Drain the wheat berries in the strainer and transfer to a bowl to let cool.


While the wheat berries are cooking, pre-heat oven to 400 degrees F. Then cut zucchini in half the long way and scoop out any seeds, leaving ¼ in trim along the edges. Drizzle the inside of the zucchini with extra virgin olive oil and season with 1/8 teaspoon salt and 1/8 teaspoon pepper.


Then turn the zucchini over so they are skin side up and place on a foil lined cookie sheet. Roast for 12 minutes until slightly softened. Then flip the zucchini back over.


Once cooked, mix the wheat berries with the goat cheese, dried cherries, green onions, cilantro and 1/8 teaspoon salt and 1/8 teaspoon pepper or to taste.


Put the filling in each of the zucchini halves filling evenly until each one is full. Bake for 5-7 minutes until filling is heated through and zucchini is tender. Garnish with roasted walnuts and cilantro and serve warm!

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 8

*Estimate Only


  • ½ cup Pereg Gourmet Wheat Berries, rinsed purchase
  • 1½ cups water
  • Pereg Kosher Salt, to taste purchase
  • Pereg Black Pepper, to taste purchase
  • 1 tablespoon extra virgin olive oil
  • 4 ounces goat cheese
  • ¼ cup dried cherries
  • 5 green onions, thinly sliced
  • ¼ cup cilantro, chopped, plus more for garnish
  • ½ cup walnuts, chopped and roasted

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