Zucchini stuffed with cottage cheese
WHAT YOU WILL NEED
From ingredients
8 products
Zucchini
Greens
For brushing
Spices
SIMPLE PROCESS
Step by step recipe
The secret to this dish lies in properly preparing the zucchini and creating a flavorful filling. Choose young zucchini with thin skin – they don't need peeling and hold their shape better. For the filling, press the cottage cheese through a sieve or blend until smooth. Grate the cheese finely, and mince the garlic and herbs as small as possible for even flavor distribution. Secure the zucchini with toothpicks to keep the filling from spilling out during baking. Bake at 180°C (350°F) for 30–35 minutes until golden brown.
Prepare the zucchini
Wash and pat dry 500 g (about 1.1 lb) zucchini. Cut them crosswise into cylinders about 4–5 cm (1.5–2 inches) high. Using a teaspoon, carefully scoop out the seeds and core, leaving a bottom about 1 cm (½ inch) thick.
Make the filling
Press 500 g (2 cups) cottage cheese through a sieve or blend until smooth. Grate 100 g (1 cup) hard cheese finely. Mince 10 g (2 cloves) garlic and finely chop fresh herbs (15 g dill and 15 g parsley). In a bowl, combine cottage cheese, cheese, garlic, and herbs, season with salt and pepper, and mix well.
Stuff the zucchini
Fill each zucchini cylinder tightly with the filling, pressing it down gently. Secure the edges with toothpicks to keep the filling from falling out during baking.
Place on a baking sheet
Line a baking sheet with parchment paper or grease with vegetable oil. Place the stuffed zucchini on it, and brush the tops with 15 g (1 tbsp) vegetable oil.
Bake in the oven
Preheat the oven to 180°C (350°F). Bake for 30–35 minutes until the zucchini are tender and the tops are golden brown.
Serve
Remove from the oven, let rest 5 minutes. Remove toothpicks, arrange on a platter, and serve hot, garnished with fresh herbs and sour cream if desired.
CHEF'S TIP
Choose young zucchini
For this dish, small, young zucchini with thin skin are best – no peeling required, and they stay tender and hold their shape after baking.
Use dry cottage cheese
If the cottage cheese is wet, drain it in cheesecloth for 15–20 minutes to remove excess whey – this prevents the filling from becoming runny.
Don't skimp on herbs
Fresh dill and parsley add brightness and aroma. You can also add basil or cilantro – feel free to experiment!
Serve with sour cream or yogurt
Baked zucchini pair beautifully with a creamy sauce made from sour cream or Greek yogurt with herbs – it enhances the flavor.
SUBSTITUTIONS
Add your taste
- Replace cottage cheese with ricotta or cream cheese If you don't have cottage cheese, use ricotta or cream cheese (like Philadelphia) – the filling becomes even creamier and smoother.
- Swap zucchini for courgettes Courgettes have a firmer texture and are great for stuffing – baking time remains the same.
- Skip garlic – use herbes de Provence For a milder flavor, replace garlic with a mix of herbes de Provence – it adds a Mediterranean twist.
- Add mushrooms to the filling Finely chopped sautéed mushrooms make the filling heartier and add an earthy note.
HOW TO STORE
How to store stuffed zucchini
Cool the baked zucchini to room temperature, transfer to an airtight container, and refrigerate for up to 2 days. Reheat in the oven at 160°C (325°F) for 5–7 minutes or in the microwave. You can freeze them raw – freeze the stuffed zucchini and bake from frozen, adding 10–15 minutes to the baking time.
GOOD TO KNOW