Introduction
Remember those lazy summer afternoons, the smell of fresh produce wafting from the garden, and the joy of creating something delicious with your own two hands? Well, get ready to bring a little of that magic back into your kitchen! Today, we’re diving into a recipe that’s so simple, so comforting, and so incredibly tasty, you’ll wonder where it’s been all your life: Cottage Cheese Stuffed Zucchini Boats. These little boats of goodness are like a warm hug on a plate, perfect for a busy weeknight or a relaxed weekend dinner.
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you’re looking at about 30-35 minutes. Perfect for when hunger strikes!
- Easy: No fancy techniques here, folks. If you can slice and mix, you can make these!
- Giftable: Okay, maybe not giftable in the traditional sense, but they’re so good, you’ll want to share them with everyone you know. Potluck perfection!
- Crowd-pleasing: Even picky eaters tend to love the creamy, savory filling and tender zucchini. It’s a win-win!
Ingredients
Let’s gather our goodies! You probably have most of these in your pantry already.
- 4 small zucchini: These are our trusty vessels! Look for ones that are firm and not too big, about 6-8 inches long is perfect.
- 1 cup cottage cheese: This is the creamy, dreamy heart of our filling. Full-fat or low-fat, whatever you prefer!
- ¼ cup grated Parmesan cheese: For that salty, nutty kick that just makes everything better.
- 1 tsp Italian seasoning: A little sprinkle of sunshine and herbs to liven things up.
- 1 clove garlic, minced: Because what doesn’t taste better with a little garlic?
- Salt, to taste: Just a pinch to bring out all those lovely flavors.
- Black pepper, to taste: A little grind for a touch of warmth.
- 1 Tbsp olive oil: For brushing our zucchini and giving them a lovely sheen.
How to Make It
Alright, let’s get cooking! Grab your apron, put on some tunes, and let’s make some magic happen.
- Prep Your Oven and Zucchini: First things first, preheat your oven to 375°F (190°C). While that’s warming up, take your zucchini, slice them in half lengthwise, and then gently scoop out the seeds with a spoon. You want to create a nice little hollow for our delicious filling! Think of it as making tiny edible bowls.
- Get Your Boats Ready: Once your zucchini halves are hollowed out, give them a little brush of olive oil on the inside. This helps them roast up nicely and adds a touch more flavor.
- Whip Up the Filling: In a medium bowl, combine the cottage cheese, grated Parmesan cheese, Italian seasoning, minced garlic, a pinch of salt, and a grind of black pepper. Give it all a good stir until everything is well incorporated. Taste it! Does it need a little more salt? A little more pepper? You’re the chef, so make it yours!
- Fill ‘Em Up: Now for the fun part! Spoon that glorious cottage cheese mixture generously into each of your hollowed-out zucchini halves. Don’t be shy – fill them up!
- Bake to Perfection: Carefully place your stuffed zucchini boats on a baking sheet. Slide them into your preheated oven and let them bake for about 20-25 minutes. You’re looking for the zucchini to be fork-tender and the topping to be beautifully golden brown and bubbly.
Substitutions & Additions
Feeling a little adventurous? Or maybe you’re out of an ingredient? No problem! These boats are super versatile.
- Cheese Swap: If cottage cheese isn’t your jam, you can try ricotta cheese or even a mix of cream cheese and sour cream for an extra decadent filling.
- Veggie Boost: Want to sneak in more veggies? Finely chop some mushrooms, bell peppers, or spinach and mix them into your cottage cheese filling.
- Herb Heaven: Fresh herbs are always a welcome addition! Try fresh basil, parsley, or chives for an extra pop of flavor.
- Protein Power: For a heartier meal, you can add some cooked ground turkey, chicken, or even some chickpeas to the filling.
- Breadcrumb Topping: For a little crunch, sprinkle some panko breadcrumbs or crushed crackers over the top before baking.
Tips for Success
A few little secrets from my kitchen to yours to make these even more amazing!
- Don’t Over-scoop: When you’re scooping out the zucchini seeds, be careful not to scoop too deep, or you’ll end up with holes in your boats!
- Uniform Size: Try to pick zucchini that are roughly the same size so they cook evenly.
- Prep Ahead: You can prepare the filling and stuff the zucchini a few hours in advance. Just cover them tightly and refrigerate until you’re ready to bake.
- Drain Your Cottage Cheese: If your cottage cheese seems a little watery, you can drain off some of the excess liquid before mixing it into the filling for a thicker result.
How to Store It
Leftovers? Lucky you! These stuffed zucchini boats store beautifully.
Let them cool completely, then store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can pop them in the oven at a lower temperature (around 300°F or 150°C) until warmed through, or even microwave them for a quick reheat. They’re delicious served warm or cold!
FAQs
Are these good for meal prep?
Absolutely! You can assemble them ahead of time and bake them when you’re ready to eat, or bake them and reheat throughout the week.
Can I make this vegan?
Yes! You can substitute the cottage cheese and Parmesan with your favorite vegan ricotta and vegan Parmesan cheese. Ensure your Italian seasoning is also vegan.
What can I serve with these zucchini boats?
They’re fantastic on their own, but they also make a great side dish. Serve them with a fresh salad, some crusty bread, or grilled chicken for a complete meal.
My zucchini boats look a little watery after baking. What went wrong?
This can happen sometimes as zucchini release moisture. You can try salting the hollowed-out zucchini halves and letting them sit for 10-15 minutes before patting them dry. This draws out some of the excess moisture before you fill and bake them.
Cottage Cheese Zucchini Boats
Equipment
- Oven Preheat to 375°F (190°C)
- Baking Sheet
- Spoon For scooping out zucchini seeds
- Medium bowl For mixing filling
- Pastry brush For olive oil
Ingredients
Main Ingredients
- 4 small zucchini about 6-8 inches long
- 1 cup cottage cheese Full-fat or low-fat
- 0.25 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 clove garlic minced
- to taste salt
- to taste black pepper
- 1 Tbsp olive oil for brushing
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the zucchini in half lengthwise and gently scoop out the seeds with a spoon to create hollows.4 small zucchini
- Brush the inside of the hollowed zucchini halves with olive oil.4 small zucchini
- In a medium bowl, combine cottage cheese, Parmesan cheese, Italian seasoning, minced garlic, salt, and pepper. Stir until well incorporated.4 small zucchini
- Spoon the cottage cheese mixture generously into each zucchini half.4 small zucchini
- Place the stuffed zucchini boats on a baking sheet and bake for 20-25 minutes, or until the zucchini is fork-tender and the topping is golden brown and bubbly.