Cottage Cheese Zucchini Boats
Cottage Cheese Zucchini Boats are filled with sautéed vegetables, creamy cottage cheese, buttermilk, herbs, and egg, then topped with bubbling cheddar. Serve them as a vegetarian main course or substantial side dish.
Equipment
- Aluminium Foil
- Large skillet
- medium mixing bowl
- oven
- Silicone spatula
Ingredients
For the Zucchini Boats
- 4 medium Zucchini halved lengthwise
- 1 teaspoon Unsalted Butter for greasing
For the Vegetable Mixture
- 2 tablespoons Unsalted Butter
- 1 small Onion chopped
- 1 clove Garlic minced
- 4 stalks Celery chopped
For the Cheese Filling
- 1 cup Cottage Cheese
- ¼ cup Buttermilk
- 1 large Egg lightly beaten
- ¼ cup Fresh Parsley chopped
- ¾ teaspoon Dried Oregano
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
- ½ cup Cheddar Cheese grated
Instructions
- Prepare the Zucchini Boats
Preheat the oven to 350°F (175°C).
- Grease a baking dish with 1 teaspoon of butter.
- Cut the zucchini in half lengthwise.
- Arrange the zucchini halves cut-side up in the prepared baking dish.
- Cover the baking dish with aluminium foil.
- Bake for approximately 15 minutes until the zucchini begins to soften.
- Remove the baking dish from the oven.
- Carefully remove the foil.
Prepare the Vegetable Mixture
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add the chopped onion, minced garlic, and chopped celery.
- Cook for approximately 8 minutes until the vegetables are tender.
- Remove the skillet from the heat.
- Let the vegetable mixture cool for several minutes.
Prepare the Cheese Filling
- Combine the cottage cheese, buttermilk, beaten egg, parsley, oregano, kosher salt, and black pepper in a medium mixing bowl.
- Add the sautéed vegetable mixture.
- Stir until all the ingredients are evenly combined.
Fill and Bake the Zucchini
- Divide the cottage cheese filling evenly among the zucchini halves.
- Return the baking dish to the oven.
- Bake uncovered for approximately 15 minutes until the filling is set and lightly golden.
- Sprinkle the grated cheddar evenly over the filled zucchini.
- Bake for another 5 minutes until the cheddar is melted and bubbling.
- Remove the baking dish from the oven.
- Let the zucchini boats rest for 5 minutes before serving.
Notes & Wine Advice
Serving Suggestions
Serve two zucchini halves per person with a green salad, roasted potatoes, rice, or crusty bread. Smaller portions make a substantial side dish for roasted chicken or baked fish. For a larger vegetarian meal, pair them with our Mushroom Zucchini Egg Bake.Recipe Notes
Choose similarly sized zucchini so all the halves cook evenly. Precooking them beneath foil makes the vegetables tender before the filling is added. Allow the sautéed vegetables to cool slightly so they do not begin cooking the egg while the filling is being mixed.Variations
Replace cheddar with mozzarella, Monterey Jack, Parmesan, or crumbled feta. Add chopped spinach, mushrooms, roasted peppers, or red pepper flakes. Ricotta can replace the cottage cheese, although the filling will have a smoother and slightly richer texture.Storage
Refrigerate leftovers in an airtight container for up to three days. Reheat the zucchini boats in the oven or air fryer until hot throughout. The microwave is quicker but produces a softer texture. Freezing is not recommended because zucchini can become watery after thawing.Wine Advice
A crisp Sauvignon Blanc balances the richness of the cottage cheese, buttermilk, and cheddar. A fresh Pinot Grigio is another suitable choice for the zucchini and herbs.Nutrition values
Serving: 2 zucchini halves | Calories: 320 kcal | Carbohydrates: 15 g | Protein: 20 g | Fat: 20 g | Saturated Fat: 12 g | Sodium: 680 mg | Sugar: 6 g