- 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
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan.
- 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.
- Spoon mixture into zucchini boats and place on the prepared baking pan. Sprinkle tops with remaining Parmesan and bread crumbs.
- 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.
04/11/2018
recipepes.com
Overstuffed Zucchini, recipe
PT15M
PT1H
5
455 calories
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