• 55minutes
  • 149calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 medium zucchini

  2. 2 tablespoons sour cream

  3. 2 tablespoons butter or 2 tablespoons margarine , melted

  4. 1/4 cup cottage cheese (I use the mozzarella) or 1/4 cup mozzarella cheese (I use the mozzarella)

  5. salt and pepper

  6. 1/4 cup parmesan cheese

  7. 2 tablespoons seasoned bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven 350 degrees.

  2. Spray oven proof baking dish with non stick spray.

  3. Thoroughly wash the zucchini.

  4. Cook in large saucepan with enough boiling water to cover until almost tender, about 15 minutes.

  5. Drain and cool.

  6. Slice off top 1/3 lengthwise and discard tops.

  7. Carefully scoop out pulp to form boats, do not cut or pierce skin.

  8. Place pulp in strainer, drain and press dry, paper towels work well.

  9. Combine pulp with sour cream, butter, cottage or mozzeralla cheese, salt and pepper in bowl; mix well.

  10. Spoon into zucchini boats.

  11. Place in baking dish.

  12. Sprinkle with parmesan and crumbs.

  13. Bake for 15 minutes or until heated through and filling is golden brown.


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