Cheese-stuffed Zucchini

    1 hour 5 minutes

    These stuffed zucchini boats will convince anyone to love zucchini! Filled with Parmesan, Colby and cottage cheese with a hint of garlic.

    2 people made this

    Serves: 4 

    • 4 zucchini
    • 1/2 cup shredded Colby cheese
    • 1/4 cup cottage cheese
    • 1/4 cup freshly grated Parmesan cheese, divided
    • 5 tablespoons breadcrumbs, divided
    • 30g butter, melted
    • 2 tablespoons sour cream
    • 2 cloves garlic, crushed
    • 1 1/2 teaspoons Italian seasoning
    • 1 teaspoon crushed red chilli flakes
    • salt and ground black pepper to taste

    Preparation:15min  ›  Cook:40min  ›  Extra time:10min cooling  ›  Ready in:1hour5min 

    1. Bring a large pot of water to a boil. Add whole zucchini and cook until almost soft, 10 to 12 minutes. Drain and allow to cool until easily handled, about 10 minutes.
    2. Preheat oven to 175 degrees C. Grease a baking pan.
    3. Slice cooked zucchini lengthwise, removing the top third. Scoop out the pulp and transfer to a strainer. Pat pulp dry with a paper towel and transfer to a bowl. Add Colby cheese, cottage cheese, all but 1 tablespoon Parmesan cheese, 1/4 cup breadcrumbs, butter, sour cream, garlic, Italian seasoning, chilli, salt and black pepper. Mix to combine.
    4. Spoon mixture into zucchini boats and place on the prepared baking pan. Sprinkle tops with remaining Parmesan and breadcrumbs.
    5. Bake in the preheated oven until heated through and cheese is melted, 15 to 20 minutes. Turn oven grill on high and continue cooking until tops are golden brown, 3 to 4 minutes more.

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