Zucchini season has arrived in full force, and stuffed zucchini is once again the star of every spring and summer table. They can be prepared in countless ways, but this recipe wins everyone over with its incredible juiciness and irresistible flavor. These cheese-stuffed zucchini are baked in the oven until golden: tender and succulent on the outside, with a rich, creamy filling of cottage cheese, sour cream, and melted kashkaval inside. Light, flavorful, and aromatic, they are the perfect lunch or dinner for warm summer days.
Ingredients:
- 3 medium zucchini
- 1 egg
- 7 oz salty cottage cheese (or farmer’s cheese/feta)
- 1 tablespoon sour cream
- 3.5 oz provolone/cheddar cheese, shredded
- Salt and pepper, to taste
- 1 teaspoon fresh parsley, chopped
- ½ cup water
- ¼ cup oil
Preparation: Wash the zucchini, peel them, then slice them in half lengthwise. Using a spoon, carefully scoop out the centers to create space for the filling. Arrange them in a greased baking dish, side by side, so they stay stable and the filling doesn’t spill out during baking.
In a separate bowl, whisk the egg, then mix in the cottage cheese and sour cream. Season with salt and pepper to taste. Fill the prepared zucchini halves with the mixture.
Place in an oven preheated to 350°F (180°C) and bake for about 40 minutes, until the zucchini are tender and nicely browned. Sprinkle with finely chopped parsley toward the end of baking for extra aroma and freshness.
