Cheese-stuffed zucchini boats are exactly what your summer menu needs. They’re quick to prepare, packed with flavor, and ideal for days when you’d rather relax than cook over a hot stove.
Ingredients (Serves 2):
- 1 medium zucchini
- ⅔ cup cottage cheese (or farmer’s cheese)
- 1 large egg
- 1 clove garlic, finely minced
- ¼ cup shredded cheddar or mozzarella cheese
- Salt and black pepper, to taste
- Olive oil, for brushing
Instructions
Halve the zucchini lengthwise and peel if desired.
Boil in salted water for about 10 minutes; it should be just tender, not mushy.
Preheat the oven to 400 °F (200 °C).
Let zucchini cool slightly, then scoop out the centers with a spoon, saving the pulp.
In a bowl, combine cottage cheese, egg, garlic, chopped zucchini pulp, salt, and pepper.
Lightly brush each zucchini boat with olive oil.
Fill with the cheese mixture and sprinkle shredded cheese on top.
Arrange boats in a baking dish and bake about 20 minutes, until the tops are golden and bubbly.
Pair with a crisp green salad or crusty bread for a complete, light meal.
