Cottage-Cheese Stuffed Zucchini Boats (Printable Version)
Zucchini boats filled with cottage cheese, tomatoes, and herbs, baked until golden for a quick, cheesy meal.
# What You'll Need:
→ Main
01 -
4 small zucchinis, halved lengthwise and centers scooped out
→ Filling
02 -
240 ml cottage cheese
03 -
25 g grated Parmesan cheese
04 -
40 g chopped tomatoes, fresh or drained
05 -
1 garlic clove, minced
06 -
1 teaspoon Italian seasoning
07 -
Salt, to taste
08 -
Black pepper, to taste
→ For Drizzling and Topping
09 -
Olive oil, for drizzling
10 -
Shredded mozzarella cheese, optional, for topping
# Steps To Follow:
01 -
Preheat oven to 200°C. Line a baking sheet with parchment paper.
02 -
Slice zucchinis in half lengthwise. Scoop out the centers with a spoon to create hollow boats. Drizzle the interior lightly with olive oil and season with salt and pepper.
03 -
Combine cottage cheese, grated Parmesan, chopped tomatoes, minced garlic, Italian seasoning, salt, and pepper in a mixing bowl. Mix until well blended.
04 -
Fill each zucchini boat with an even portion of the cottage cheese filling. Sprinkle shredded mozzarella on top if desired.
05 -
Arrange stuffed zucchini on the lined baking sheet. Bake for 20–25 minutes, until the zucchini is tender and the topping is golden and bubbling.
06 -
Finish with chopped fresh herbs such as parsley or basil before serving. Serve hot.
# Notes and Tips:
01 -
Use a melon baller or teaspoon to remove the centers of the zucchini cleanly.
02 -
To increase protein content, add cooked ground turkey or lentils to the filling.
03 -
Pairs well with garlic bread or a light green salad.