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