Keto Cottage Cheese and Herb Stuffed Zucchini Boats

By AislePrompt Editorial · ·

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Low-carb zucchini boats filled with a creamy, savory mixture of cottage cheese, fresh herbs, and cheese, baked until golden and bubbling. This Italian keto recipe (low carb, vegetarian), ready in about 40 minutes, pairs medium zucchinis, cottage cheese, and 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Build a week of meals around this recipe" 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.

Prep: 15 min Cook: 25 min Serves 4 Italian cuisine 150 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Bake uncovered for 25 minutes until the cheese is melted and the tops are lightly golden.
  5. Step 5: Remove from oven and let cool 5 minutes before serving warm.

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