Savory Stuffed Zucchini
These stuffed zucchini boats are packed with a rich and savory cottage cheese and herb filling. A delicious and satisfying main course or side dish.
Equipment
- baking dish
Ingrediënten
- 4 medium zucchini
- 1 small onion chopped
- 1 garlic clove minced
- ¼ c. parsley chopped
- 4 stalks celery chopped
- 2 tbsp. butter
- 1 c. cottage cheese
- ¼ c. buttermilk
- 1 egg beaten
- ¾ teaspoon oregano
- Salt and pepper
- ½ c. cheddar cheese grated
Instructies
- Preheat the oven to 350°F (175°C).
- Melt the butter in a large skillet over medium heat.
- Sauté the onions, garlic, and celery until tender.
- In a separate bowl, stir in the cottage cheese, buttermilk, egg, salt, pepper, oregano, and parsley.
- Cut the zucchini in half lengthwise.
- Place the zucchini, cut side up, in a greased baking dish.
- Cover with foil and bake for about 15 minutes.
- Remove from the oven and spread the cottage cheese mixture over the zucchini.
- Bake for about 15 more minutes, or until the filling is golden and set.
- Sprinkle with the grated cheddar cheese and bake for a final few minutes until the cheese is melted and bubbly.
Notes / Tips / Wine Advice:
Wine Advice
A crisp, dry white wine with high acidity, such as a Sauvignon Blanc, is an excellent choice to cut through the richness of the cheese and complement the savory herbs.
Summary
This baked zucchini recipe transforms a simple vegetable into a flavorful and hearty dish. With a rich and savory filling, it's a perfect meal for a light lunch or a comforting family dinner.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 15 g | Protein: 20 g | Fat: 20 g | Fiber: 1.2 g | Sugar: 6 g | Salt: 1.2 g
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