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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. Cut zucchini in half lengthwise.
2. Parboil zucchini in a large saucepan with boiling salted water to cover for 5 minutes.
3. Drain & scoop out seeds without going through sides.
4. Mix together cottage cheese, cheddar cheese, eggs and spices.
5. Spoon cheese mixture into the zucchini halves. (Do not mound - it will run over) Place in a shallow baking pan.
6. Bake at 350 degrees for 25 minute or until custard is set.
7. When custard is done, you can sprinkle the zucchini with the bread crumbs and bake for 5 more minutes until the crumbs are toasty.
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