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Baked Zucchini and Cottage Cheese Boats: A Delicious Twist!

Baked Zucchini and Cottage Cheese Boats are a delicious and healthy dish that combines the freshness of zucchini with the creaminess of cottage cheese and the richness of mozzarella and Parmesan.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 medium zucchinis
  • 1 cup cottage cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley optional for garnish
  • 1 tablespoon olive oil

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the center using a spoon to create boats. Leave about 1/4 inch of flesh around the edges.
  3. In a mixing bowl, combine the cottage cheese, half of the mozzarella cheese, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated.
  4. Spoon the cheese mixture into each zucchini boat, pressing it down gently to pack it in.
  5. Place the stuffed zucchinis on a baking sheet lined with parchment paper. Drizzle olive oil over the tops of the boats and sprinkle the remaining mozzarella cheese on top.
  6. Bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is bubbly and golden.
  7. Remove from the oven and let cool for a few minutes. Garnish with chopped parsley if desired before serving.

Nutrition

Serving: 1boatCalories: 180kcalCarbohydrates: 8gProtein: 14gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 400mgFiber: 3gSugar: 3g

Notes

  • For a spicier kick, add red pepper flakes to the cheese mixture.
  • Substitute the cottage cheese with ricotta for a creamier texture.

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