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Stuffed Zucchini Boats by Shannon Lang serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Simple and delicious way to use up extra zucchini during the season

Ingredients:

4 med

zucchini

2 Tbsp

sour cream

2 Tbsp

butter, melted

1/4 C

cottage cheese

salt and pepper, to taste

1/4 C

grated parmesan cheese

2 Tbsp

seasoned bread crumbs

Directions:

Scrub zucchini. Wrap each zucchini in plastic wrap and microwave on high for 2 min. Let stand with plastic wrap on for another minute before continuing to next step.

Preheat oven to 350. Slice off top 1/3 down lengthwise; discard tops. Scoop out pulp to form boats. Place pulp in strainer; drain and press dry.

Combine pulp with sour cream, butter, cottage cheese, salt, and pepper in bowl, mix well. Spoon into zucchini boats. Place in greased baking dish.

Sprinkle with parmesan and bread crumbs. Bake for 15 min or until heated through and golden brown.

Categories:

Side Dishes
Vegetables