Name: Baked Zucchini Cottage Cheese Boats
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 medium zucchini, halved lengthwise; 1 cup cottage cheese; ½ cup grated Parmesan cheese; 1 tablespoon olive oil; ½ teaspoon garlic powder; Salt and pepper, to taste; Fresh parsley, chopped (for garnish)

If you’re looking for a light, creamy, and protein-packed side dish that’s perfect for summer gatherings, these baked zucchini cottage cheese boats are a must-try. Zucchini halves become the base for a savory, whipped cottage cheese filling, topped with golden Parmesan and baked until bubbly and beautifully browned. Whether you’re prepping lunch or showing up to a Fourth of July potluck, this dish delivers big flavor with wholesome ingredients.

Why You’ll Love These Zucchini Cottage Cheese Boats

This recipe is simple but satisfying, making it a go-to for warm-weather meals.

Low in carbs and high in protein, so it fits into most healthy eating plans.
Creamy and cheesy without being heavy.
Quick to make, with just 20 minutes of baking time.
A great meatless option that still feels filling.
Easy to prep ahead and reheat for meals all week.
A crowd-pleaser for everything from family dinners to cookouts.

These boats have just the right balance of tender zucchini, creamy filling, and a slightly crisp top. One bite, and you’ll see why they’re a seasonal favorite.

Ingredients That Make It Work

The ingredients are simple, but they each bring something special to the table.

Zucchini: Mild in flavor and sturdy enough to hold the filling. When baked, it softens just enough to contrast with the rich, cheesy interior.

Cottage Cheese: High in protein, low in fat, and ultra creamy when blended. It creates a smooth, rich texture without needing cream or butter. When paired with Parmesan, it delivers a delicious cheesy flavor that doesn’t feel too heavy.

What You’ll Need

4 medium zucchini, halved lengthwise
1 cup cottage cheese
½ cup grated Parmesan cheese
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and pepper to taste
Fresh parsley, chopped, for garnish

Optional Add-Ins and Substitutions

Add red pepper flakes for a little heat.
Swap parsley with fresh basil or chives.
Stir in a bit of lemon zest for brightness.
Use part-skim ricotta or Greek yogurt instead of cottage cheese.
Add shredded mozzarella for a gooey, melted topping.

How to Make Them

Preheat your oven to 400°F.
Slice the zucchini in half lengthwise. Use a spoon to scoop out the centers, leaving a thin border. Set the pulp aside.
In a medium bowl, combine the zucchini pulp with cottage cheese, Parmesan, garlic powder, salt, and pepper. Mix until smooth and creamy.
Spoon the mixture into each zucchini boat, filling them generously.
Drizzle olive oil over the tops, then place the boats on a parchment-lined baking sheet.
Bake for 20 minutes, or until the tops are golden and the zucchini is tender.
Garnish with chopped parsley and serve warm.

Tips for Success

Medium-sized zucchini work best for even cooking and easy stuffing.
If your zucchini pulp is watery, pat it dry with a paper towel before mixing.
Watch your bake time—overbaking can make the zucchini too soft.
For extra color and crispness on top, broil the boats for the last minute or two.
Blend the cottage cheese if you want a smoother, whipped texture.

Creative Ways to Change It Up

Once you’ve tried the base version, there are plenty of fun ways to mix things up based on your mood, pantry, or dietary needs. Here are five delicious spins on the classic recipe:

Spicy Jalapeño Cheddar Boats
Add diced jalapeños to the filling and swap Parmesan for sharp cheddar. Top with extra cheese before baking for a little kick.
Mediterranean Style
Stir in chopped sun-dried tomatoes, kalamata olives, and crumbled feta. Garnish with fresh oregano or dill for a Greek-inspired flavor.
Italian Sausage & Ricotta Boats
Mix in a few spoonfuls of cooked Italian sausage or chicken sausage along with ricotta cheese and chopped basil. Hearty and flavorful.
Pesto Zucchini Boats
Blend a tablespoon of pesto into the cottage cheese mixture. It adds a herby, nutty depth that pairs well with Parmesan.
Vegan Version
Use a plant-based cottage cheese alternative or mashed silken tofu, along with nutritional yeast for that cheesy flavor. Drizzle with olive oil and bake as usual.

Serving Suggestions

These zucchini boats are incredibly versatile. You can serve them as a side, appetizer, or even a main dish depending on the setting.

As a light lunch with a side of mixed greens or tomato salad
Alongside grilled chicken or fish for a satisfying dinner
Cut in halves or thirds for a fun party appetizer
On a brunch board with roasted veggies and eggs
Packed into a meal prep container with quinoa and fruit

For holidays like the Fourth of July or Labor Day, they make a great addition to a cookout table—colorful, filling, and surprisingly elegant.

How to Store and Reheat

These zucchini boats hold up really well, which makes them perfect for leftovers or meal prep.

In the fridge:
Store in an airtight container for up to 4 days. Place a paper towel under them to absorb any extra moisture.

In the freezer:
Wrap tightly in foil or place in freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat:

Oven: Warm at 350°F for 10–15 minutes
Toaster oven: Reheat on a foil-lined tray until hot and slightly crispy on top
Microwave: 1–2 minutes on high, but expect a softer texture
Skillet: Heat gently with a lid over medium heat until warmed through

Nutrition Breakdown

Each zucchini boat comes in at just around 120 calories, making it a light but satisfying choice. Here’s a quick snapshot of the macros per serving:

Calories: 120
Protein: 10g
Fat: 7g
Carbs: 4g

These numbers may vary depending on your ingredient swaps, but it’s easy to keep it lean and filling no matter how you tweak it.

Baked Zucchini Cottage Cheese Boats

Author: Freya Allen
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Creamy, cheesy, and packed with protein, these baked zucchini cottage cheese boats are a perfect summer side or light main dish. They’re quick to make, low in carbs, and always a crowd-pleaser at BBQs, potlucks, or weekday lunches.

Ingredients

Scale

4 medium zucchini, halved lengthwise
1 cup cottage cheese
½ cup grated Parmesan cheese
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 400°F.
Slice zucchini in half lengthwise and scoop out the centers, reserving the pulp.
In a bowl, mix the zucchini pulp with cottage cheese, Parmesan, garlic powder, salt, and pepper until creamy.
Stuff each zucchini boat with the cheese mixture.
Drizzle olive oil over the stuffed zucchini and arrange them on a parchment-lined baking sheet.
Bake for 20 minutes, or until the tops are golden and zucchini is tender.
Garnish with fresh parsley and serve hot.

Notes

For a smoother texture, blend the cottage cheese before mixing.
Add red pepper flakes or lemon zest for extra flavor.
Swap in ricotta or Greek yogurt if you prefer a different cheese base.
Broil the zucchini boats for 1–2 minutes at the end for a crispier top.
Store leftovers in the fridge up to 4 days, or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 zucchini boat
Calories: 120
Sugar: 2g
Sodium: 260mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 10g
Cholesterol: 15mg

Keywords: zucchini boats, cottage cheese, summer sides, healthy baking

Frequently Asked Questions

Can I use another cheese instead of cottage cheese?
Yes! Ricotta is a great substitute if you prefer a smoother, slightly sweeter texture. Blended tofu or cream cheese (in moderation) can also work.

Do I have to pre-cook the zucchini?
Nope. These cook through nicely in the oven in about 20 minutes. Just be sure to cut medium or smaller zucchini so they soften properly.

Can I make these ahead of time?
Absolutely. You can prep and stuff the zucchini a few hours in advance, then refrigerate until ready to bake. Perfect for entertaining.

How do I keep the filling from being watery?
Pat the reserved zucchini pulp dry before mixing. You can also stir in a tablespoon of breadcrumbs if it feels too wet.

Can I make it in the air fryer?
Yes! Bake at 375°F in the air fryer for about 10–12 minutes. Check at the 10-minute mark to prevent overbrowning.

Final Thoughts

These Baked Zucchini Cottage Cheese Boats are everything you want in a summer side: light, fresh, satisfying, and just a little indulgent. They come together fast, use pantry staples, and feel like something special every time you serve them. Whether you’re eating clean, feeding a crowd, or just trying to use up garden zucchini, this recipe is a winner.

If you try it, tag a photo and let me know how you served yours! From healthy meal prep to festive cookouts, these cheesy zucchini boats are ready to shine.