Overstuffed Zucchini Recipe

Name: Overstuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 zucchini; 1/2 cup shredded Monterey Jack cheese; 1/4 cup cottage cheese; 1/4 cup freshly grated Parmesan cheese, divided; 5 tablespoons bread crumbs, divided; 2 tablespoons butter, melted; 2 tablespoons sour cream; 2 cloves garlic, minced; 1 1/2 teaspoons Italian seasoning; 1 teaspoon crushed red pepper; salt and ground black pepper to taste

Servings: persons

4 zucchini
1/2 cup shredded Monterey Jack cheese
1/4 cup cottage cheese
1/4 cup freshly grated Parmesan cheese, divided
5 tablespoons bread crumbs, divided
2 tablespoons butter, melted
2 tablespoons sour cream
2 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
1 teaspoon crushed red pepper
salt and ground black pepper to taste

1
Bring a large pot of water to a boil. Add zucchini, whole, and cook until almost soft, 10 to 12 minutes. Drain and allow to cool until easily handled, about 10 minutes.
2
Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan.
3
Slice cooked zucchini lengthwise, removing the top third. Scoop out the pulp and transfer to a strainer. Pat pulp dry with a paper towel and transfer to a bowl. Add Monterey Jack cheese, cottage cheese, all but 1 tablespoon Parmesan cheese, 1/4 cup bread crumbs, butter, sour cream, garlic, Italian seasoning, crushed red pepper, salt, and black pepper. Mix to combine.
4
Spoon mixture into zucchini boats and place on the prepared baking pan. Sprinkle tops with remaining Parmesan and bread crumbs.
5
Bake in the preheated oven until heated through and cheese is melted, 15 to 20 minutes. Turn on broiler and continue cooking until tops are golden brown, 3 to 4 minutes more.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 zucchini, 1/2 cup shredded Monterey Jack cheese, 1/4 cup cottage cheese, 1/4 cup freshly grated Parmesan cheese, divided, and more.

Yes, Overstuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Overstuffed Zucchini

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