1 large zucchini, halved lengthwise, seeds removed and reserved
½ med red pepper, diced
½ med yellow onion, diced
1 clove garlic, crushed and minced
6 spears asparagus, broken into small pieces
2 oz. goat cheese, shredded
To taste salt, pepper, and/or other preferred seasonings
Butter or coconut oil for sautéing
Preheat oven to 350 degrees F.
In a skillet, lightly sauté pepper, onion, garlic, asparagus, and reserved zucchini seeds in butter or oil until slightly browned. Remove from heat. Place zucchini halves in a greased, oven-safe casserole dish, skin-side down. Season zucchini flesh with salt and pepper. Heap the sautéed vegetables onto the hollowed zucchini cavities. Top with 1 oz. of goat cheese per half.
Bake in oven for 10-15 minutes, or until zucchini flesh is easily pierced with a fork or knife. Serves 2.