OVERSTUFFED ZUCCHINI

Overstuffed Zucchini image

Do you want your kids to eat veggies? My little bro and sis can't get enough of these!

Provided by asia5683

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 58m

Yield 4

Number Of Ingredients 11

Previous Next

Ingredients

4 zucchini
½ cup shredded Monterey Jack cheese
¼ cup cottage cheese
¼ cup freshly grated Parmesan cheese, divided
5 tablespoons bread crumbs, divided
2 tablespoons butter, melted
2 tablespoons sour cream
2 cloves garlic, minced
1 ½ teaspoons Italian seasoning
1 teaspoon crushed red pepper
salt and ground black pepper to taste

Steps:

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.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 14.7 g, Cholesterol 37.5 mg, Fat 14.5 g, Fiber 2.9 g, Protein 11.1 g, SaturatedFat 8.7 g, Sodium 373.6 mg, Sugar 4.2 g