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 serv.

medium zucchini (about 6-inch in length)4
cream-style cottage cheese↗1 cup
shredded cheddar cheese↗1 cup
eggs↗2
dill weed↗1⁄2 teaspoon
salt↗1⁄2 teaspoon
pepper↗1⁄4 teaspoon
soft breadcrumbs, buttered (optional)↗1⁄2 cup

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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