Ingredients
- 1 teaspoon olive oil
- 1 teaspoon garlic minced
- 1/2 a small zucchini cut into thin slices
- Pinch of salt
- 1/4 cup balsamic vinegar
- 2 large avocados
- 2 ounces goat cheese about 1/2 ounce per each avocado half
Instructions
- Preheat your oven to 400°F and line a small dish with tinfoil.
- Heat the oil in a medium pan over medium-high heat.
- Add the minced garlic and sliced zucchini and sauté until golden brown and soft, about 2-3 minutes. Season with a pinch of salt. Set aside to cool.
- Pour the balsamic vinegar into a small pot and bring it to a boil over medium-high heat.
- Once the vinegar boils, turn it down to a simmer and stir until it reduces by half, about 6-8 minutes. It should be thick enough to coat the back of a spoon. Set aside.
- Slice the avocados in half, taking out the pits. Scoop some more of the center out, making a slightly larger cavity.
- Place some of cooked zucchini in each cavity, followed by some goat cheese, pressing it in well.
- Repeat for one more layer.
- Bake on the prepared baking tray until the avocado’s flesh is soft and the cheese is nice and melted, about 10-15 minutes (depending how soft your avocado was from the start).
- Drizzle with balsamic reduction and serve!