CHEESE STUFFED ZUCCHINI

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Cheese Stuffed Zucchini image

Zucchini "boats" stuffed with a cheese custard. A great way to use zucchini & it's lacto-ovo vegetarian, and my omnivore husband loves it. Very mild flavor. I think it's a good basic recipe that can be played with. The size of the zucchini is the tricky part - sometimes too small, sometimes too big.

Provided by Chef Zephyr

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium zucchini (about 6-inch in length)
1 cup cream-style cottage cheese
1 cup shredded cheddar cheese
2 eggs
1/2 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup soft breadcrumbs, buttered (optional)

Steps:

  • Cut zucchini in half lengthwise.
  • Parboil zucchini in a large saucepan with boiling salted water to cover for 5 minutes.
  • Drain & scoop out seeds without going through sides.
  • Mix together cottage cheese, cheddar cheese, eggs and spices.
  • Spoon cheese mixture into the zucchini halves. (Do not mound - it will run over) Place in a shallow baking pan.
  • Bake at 350 degrees for 25 minute or until custard is set.
  • When custard is done, you can sprinkle the zucchini with the bread crumbs and bake for 5 more minutes until the crumbs are toasty.

Nutrition Facts : Calories 236.4, Fat 14.6, SaturatedFat 8.3, Cholesterol 143.3, Sodium 733.4, Carbohydrate 8.6, Fiber 2.2, Sugar 3.9, Protein 19.1

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