Description
This zucchini stuffed with cottage cheese recipe is a delicious, low-calorie, and protein-rich dish that supports weight loss. Packed with fiber, healthy fats, and metabolism-boosting ingredients, this meal is light yet satisfying. Perfect for a healthy lunch or dinner, it’s easy to prepare and full of flavor.
Ingredients
Scale
- 2 zucchinis
- Salt (to taste)
- Black pepper (to taste)
- 1 tsp dried garlic
- ½ tsp paprika (optional)
- ½ tsp cayenne pepper (optional)
- 350g sour cream
- 100g cottage cheese
- 2 tbsp fresh dill, finely chopped
Instructions
- Prepare the Zucchini – Wash and trim the ends of the zucchinis. Slice them in half lengthwise and carefully scoop out the seeds to create a hollow center. Sprinkle with salt to draw out moisture.
- Season the Zucchini Boats – Add black pepper, dried garlic, and your choice of paprika or cayenne for extra flavor.
- Make the Filling – In a bowl, mix sour cream and cottage cheese until smooth. Stir in chopped dill and season with salt and pepper to taste.
- Stuff the Zucchini – Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Fill each zucchini boat with the creamy cottage cheese mixture.
- Bake – Place the stuffed zucchinis on the baking sheet and bake for 20-25 minutes, until the zucchinis are tender and the filling is warm.
- Garnish and Serve – Let the zucchini boats cool slightly, then garnish with additional fresh dill. Serve immediately and enjoy!
Notes
✔️ For a low-fat version, swap sour cream for Greek yogurt.
✔️ Make it vegetarian-friendly by adding sautéed mushrooms or spinach to the filling.
✔️ For a keto-friendly meal, use full-fat cottage cheese and sour cream.
✔️ Store leftovers in an airtight container in the fridge for up to 3 days.
✔️ Reheat in the oven at 180°C (350°F) for 5-10 minutes for the best textur
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Healthy Meals
- Method: Baking
- Cuisine: Mediterranean