- 4 small zucchini or eggplant, halved lengthwise
- Salt to taste
- 1/2 cup bread crumbs
- 1/2 cup sun dried tomato and olive bruschetta topping
- 1 package (4 ounces) fresh goat cheese, crumbled
Preheat oven to 400°F. Gently scoop out zucchini or eggplant to form "boats." Sprinkle with salt and invert onto paper towels. Let sit 15 minutes, then rinse and pat dry. Arrange in a baking dish in a single layer.
Combine bread crumbs and bruschetta topping and divide evenly into boats. Top with crumbled goat cheese and bake 10 to 15 minutes, or until just tender.