Zucchini–Cottage Cheese Parmesan Cups
Description
Savory zucchini boats filled with a creamy, cheesy cottage cheese blend, topped with Parmesan and baked until golden. Great as a light dinner, side dish, or appetizer platter.
Ingredients
- 4 medium zucchini, halved lengthwise & seeds scooped
- 1 cup cottage cheese
- ½ cup shredded mozzarella
- ¼ cup grated Parmesan
- 1 tsp Italian seasoning
- 1 clove garlic, minced
- Salt & pepper to taste
- 1 Tbsp olive oil
Instructions
1. Prep the zucchini
- Preheat oven to 200°C (400°F)
- Line a baking tray with parchment paper
- Scoop out the center seeds of each zucchini half to form “boats”
- Lightly brush with olive oil
- Season with salt and pepper
2. Make the filling
- In a bowl, mix:
- cottage cheese
- mozzarella
- Parmesan
- minced garlic
- Italian seasoning
- pinch of salt & pepper
- Stir until creamy and well combined
3. Fill the cups
- Spoon the cheese mixture evenly into each zucchini half
- Slightly mound the filling on top for a richer bite
4. Bake
- Bake for 20–25 minutes, until:
- zucchini is tender
- top is golden and slightly bubbly
5. Optional finish
- Broil for 1–2 minutes at the end for extra golden cheese crust (watch closely)
Serving ideas
- Serve as a light lunch or dinner with salad
- Pair with grilled chicken or fish
- Cut into smaller pieces for party appetizers