- 6 zucchini, ends trimmed
- 4 ounces cottage cheese, drained
- 4 ounces shredded Colby cheese
- 1 small red bell pepper, seeded and chopped
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 pinch salt
- 1 pinch cayenne pepper
- 6 sprigs fresh parsley
- Place zucchini into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove zucchini from water and cut in half lengthwise; cool slightly.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Scoop the flesh from each zucchini half, leaving a narrow margin of flesh on the skin to form a shell. Invert each shell (or "slipper") onto a paper towel to drain, reserving scooped flesh.
- Chop scooped zucchini flesh and mix with cottage cheese, Colby cheese, red bell pepper, egg, 2 tablespoons chopped parsley, salt, and cayenne pepper together in a bowl until filling is evenly mixed. Spoon filling into the "slippers". Arrange "slippers" on the prepared baking sheet.
- Bake in the preheated oven until filling is bubbling, about 15 minutes. Turn oven's broiler on and broil until cheese is browned if desired, 1 to 2 minutes. Garnish with parsley sprigs.
04/28/2018
recipepes.com
Zucchini Slippers, recipe
PT15M
PT1H
5
455 calories
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