Description
Savory, cheesy, and protein-packed—these Cottage Cheese Stuffed Zucchini Boats are baked to golden perfection with cottage cheese, Parmesan, herbs, and roasted veggies. A wholesome and delicious low-carb dinner or side dish.
Ingredients
Scale
- 4 small zucchini, halved lengthwise and seeded
- 1 cup cottage cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: chopped cherry tomatoes or red bell pepper
- Optional: chopped parsley for garnish
Instructions
- 1. Preheat oven to 400°F and line a sheet pan with parchment paper.
- 2. Slice zucchinis in half lengthwise and scoop out the center to form boats.
- 3. Brush each zucchini half with olive oil and sprinkle with salt and pepper.
- 4. In a bowl, mix cottage cheese, Parmesan, Italian seasoning, minced garlic, salt, and pepper.
- 5. Spoon the filling evenly into each zucchini boat.
- 6. Optionally top with cherry tomatoes or diced red bell pepper for added color and flavor.
- 7. Bake for 20–25 minutes until cheese is bubbly and golden on top.
- 8. For extra browning, broil for 2–3 minutes.
- 9. Let rest 5 minutes before serving.
- 10. Garnish with fresh parsley if desired.
Notes
- You can substitute ricotta cheese for a creamier filling.
- Add cooked shredded chicken or beans for extra protein.
- Mix in diced spinach or mushrooms for a veggie boost.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or microwave until warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Healthy Recipes
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 220
- Sugar: 6g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 20mg
Keywords: stuffed zucchini, cottage cheese zucchini boats, healthy stuffed zucchini, vegetarian sheet pan dinner