I have a casserole thing I make with zucchini or yellow squash or calabash, any of the type where you don't seed or peel them; onions, peppers (bell peppers of whatever color is available - there are some beautiful jewel colors, not just green any more), a cut up link of Italian sausage, tomatoes (usually home canned or a store-bought can), cut up squash, some cheese (provolone, mozzarella, etc.) melted into the mix, a little wine if I have it, and at the end add a little water if I need so I can add some pasta to simmer. Parmesan cheese is good added also, at the end. Today I had a little container of crumbled goat cheese a friend had left here on her last visit and she's coming again tomorrow so I figured I ought to use it up. It's different, it melted into the juices and it's creamy; I wouldn't do it again intentionally but I'm not throwing it away either.

I don't object to goat cheese, I just don't have much experience with it. It comes in things and I eat it, but I haven't learned enough about it to really know what to do with it other than crumble on salad.