Overstuffed Zucchini

These stuffed zucchini boats will convince anyone to love courgettes; filled with Parmesan, Monterey Jack, and cottage cheese, plus garlic.

• Preparation Time: 15 mins
• Cooking Time: 33 mins
• Total Time: 48 mins
• Calories: 225 Calories

Ingredients

• 2 tablespoons butter, melted
• 2 tablespoons sour cream
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• ½ cup shredded Monterey Jack cheese
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon crushed red pepper
• 4 zucchini
• ¼ cup cottage cheese
• ¼ cup freshly grated Parmesan cheese, divided
• 5 tablespoons bread crumbs, divided

Recipe Instructions

Step 1

Bring a large pot of water to a boil. Add zucchini, whole, and cook until almost soft, 10 to 12 minutes. Drain and allow to cool until easily handled, about 10 minutes.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan.

Step 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 Monterey Jack cheese, cottage cheese, all but 1 tablespoon Parmesan cheese, 1/4 cup bread crumbs, butter, sour cream, garlic, Italian seasoning, crushed red pepper, salt, and black pepper. Mix to combine.

Step 4

Spoon mixture into zucchini boats and place on the prepared baking pan. Sprinkle tops with remaining Parmesan and bread crumbs.

Step 5

Bake in the preheated oven until heated through and cheese is melted, 15 to 20 minutes. Turn on broiler and continue cooking until tops are golden brown, 3 to 4 minutes more.