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Wheat Berries, Cherry and Goat Cheese Stuffed Zucchini

Preparation

STEP 1

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.

STEP 2

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

STEP 3

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.

STEP 4

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.

STEP 5

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.

STEP 6

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

Ingredients

  • 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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