Cottage Cheese Zucchini Boats
Simple and comforting cottage cheese stuffed zucchini boats, perfect for a busy weeknight meal or a relaxed dinner.
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.
Notes
These zucchini boats are versatile and can be customized with various additions. For a thicker filling, drain excess liquid from the cottage cheese. If zucchini seems watery after baking, salt and pat dry the hollowed halves before filling.