Why I bought a grapefruit spoon

Since I am one who has always prepared my grapefruits with a knife, I never saw the need for one of these specialty spoons. Conceptually I get it, and it saves you the prep work, but you still have to eat the grapefruit with this jagged edged thing. Unless you like tearing up your lips while eating acidy food.

However, a grapefruit spoon has become a necessary part of my kitchen for a super easy goat cheese stuffed zucchini dish.



Cut the zucchini in half long ways and dig out the seeds with your grapefruit spoon and salt and pepper them to taste.



Mix goat cheese, lemon zest, salt and pepper and a handful of your favorite fresh herb, chopped. This time I had flat leaf parsley in the fridge but I have used mint in the past and that was even better. Stuff the zucchini with the cheese mixture and top with toasted bread crumbs. Bake in a 350 degree oven for about 10-15 minutes or until the zucchini is tender.

You'll thank me. And the grapefruit spoon.