Keto Cottage Cheese and Herb Stuffed Zucchini Boats
Low-carb zucchini boats filled with a creamy, savory mixture of cottage cheese, fresh herbs, and cheese, baked until golden and bubbling. This italian-inspired keto (low carb, vegetarian) ready in about 40 minutes pairs medium zucchinis, cottage cheese, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium zucchinis
- 1 cup cottage cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup, chopped fresh basil leaves
- 2 tbsp, chopped fresh chives
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Wash 3 medium zucchinis and slice each in half lengthwise; scoop out the seeds and flesh with a spoon to create hollow boats, reserving the flesh.
- Step 2: Chop the reserved zucchini flesh finely and place in a bowl with 1 cup cottage cheese, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, 1/4 cup chopped fresh basil, 2 tbsp chopped fresh chives, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper; mix thoroughly until well combined.
- Step 3: Drizzle a baking dish with 1 tbsp olive oil and arrange the zucchini boats cut side up; fill each boat evenly with the cottage cheese mixture.
- Step 4: Bake uncovered for 25 minutes until the cheese is melted and the tops are lightly golden.
- Step 5: Remove from oven and let cool 5 minutes before serving warm.
Frequently asked questions
How long does Keto Cottage Cheese and Herb Stuffed Zucchini Boats take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Keto Cottage Cheese and Herb Stuffed Zucchini Boats?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchinis from drying out.
Can I substitute ingredients in Keto Cottage Cheese and Herb Stuffed Zucchini Boats?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Keto Cottage Cheese and Herb Stuffed Zucchini Boats for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Keto Cottage Cheese and Herb Stuffed Zucchini Boats low carb?
Yes — this recipe is tagged low carb, vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
