Zutaten für Stuffed Zucchini Boats
- 2 medium zucchini
- 1/2 cup sour cream
- 2 tablespoons butter (melted)
- Cottage Cheese
- Salt And Pepper
- Parmesan Cheese
- Seasoned Bread Crumbs
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Zubereitung von Stuffed Zucchini Boats
- Preheat oven to 350°F (175°C).
- Spray a 9x13 inch oven-safe baking dish with non-stick cooking spray.
- Thoroughly wash 2 medium zucchini.
- Cook zucchini in a large saucepan of boiling water until almost tender, about 15 minutes.
- Drain zucchini and let cool slightly.
- Slice off the top 1/3 of each zucchini lengthwise and discard the tops.
- Carefully scoop out the pulp from each zucchini, leaving a 1/4-inch border to form the boats. Do not pierce the skin.
- Place the scooped-out zucchini pulp in a strainer, drain well, and press dry using paper towels.
- In a medium bowl, combine the drained zucchini pulp with 1/2 cup sour cream, 2 tablespoons butter (melted), 1 cup shredded mozzarella cheese (or cottage cheese), 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Mix well to combine.
- Spoon the mixture evenly into the zucchini boats.
- Place the stuffed zucchini boats in the prepared baking dish.
- Sprinkle generously with 1/4 cup grated Parmesan cheese and 1/4 cup breadcrumbs.
- Bake for 15-20 minutes, or until heated through and the filling is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
14g
Fat
30g
Carbs
3g
