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Delicious Cottage Cheese Stuffed Zucchini Boats Recipe!

Creamy cottage cheese stuffed zucchini boats baked until tender and golden for an easy vegetarian meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American, Mediterranean-Inspired
Servings 4 servings
Calories 265 kcal

Equipment

  • 1 oven
  • 1 baking dish large enough to hold the zucchini in a single layer
  • 1 mixing bowl medium
  • 1 Spoon for scooping zucchini and filling
  • 1 knife for halving zucchini and chopping herbs
  • 1 cutting board

Ingredients
  

For the zucchini boats

  • 4 medium zucchini
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the cottage cheese filling

  • 1 cup cottage cheese
  • 1/2 cup ricotta cheese
  • 1/3 cup Parmesan cheese grated, plus extra for topping
  • 1/2 cup mozzarella cheese shredded
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic minced
  • 2 tablespoons fresh parsley chopped, plus extra for garnish
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 400°F (200°C). Lightly grease a baking dish large enough to hold the zucchini boats in a single layer.
  • Slice each zucchini in half lengthwise and use a spoon to scoop out the centers, leaving a sturdy border around each half. Finely chop a little of the scooped zucchini flesh if you want to add it to the filling.
  • Brush the zucchini halves with olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange them cut-side up in the prepared baking dish.
  • In a medium bowl, mix together the cottage cheese, ricotta, grated Parmesan, mozzarella, breadcrumbs, egg, minced garlic, chopped parsley, oregano, red pepper flakes if using, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir in a small amount of the chopped zucchini flesh if using.
  • Spoon the filling evenly into the zucchini boats, mounding it gently. Sprinkle with extra Parmesan cheese on top.
  • Bake for 25 to 30 minutes, until the zucchini is tender and the filling is set and lightly browned on top.
  • Let the zucchini boats rest for 5 minutes. Garnish with extra chopped parsley and serve warm.

Notes

Use medium zucchini for the best shape and texture. If the cottage cheese seems watery, drain it briefly before mixing. For extra browning, broil the filled zucchini boats for 1 to 2 minutes at the end and watch closely.