A tasty zucchini side dish.

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place zucchini into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove zucchini from water and cut in half lengthwise; cool slightly.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

  • Scoop the flesh from each zucchini half, leaving a narrow margin of flesh on the skin to form a shell. Invert each shell (or "slipper") onto a paper towel to drain, reserving scooped flesh.

  • Chop scooped zucchini flesh and mix with cottage cheese, Colby cheese, red bell pepper, egg, 2 tablespoons chopped parsley, salt, and cayenne pepper together in a bowl until filling is evenly mixed. Spoon filling into the "slippers". Arrange "slippers" on the prepared baking sheet.

  • Bake in the preheated oven until filling is bubbling, about 15 minutes. Turn oven's broiler on and broil until cheese is browned if desired, 1 to 2 minutes. Garnish with parsley sprigs.

Cook's Note:

Zucchini can be steamed for 10 minutes instead of boiled, if desired.

Nutrition Facts

139 calories; protein 10.3g; carbohydrates 7.6g; fat 8.2g; cholesterol 51.8mg; sodium 255.9mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 4 stars
08/01/2015
These were fun to make and I really enjoyed the addition of cottage cheese. My filling did turn out a little watery so I had to add some breadcrumb to make sure it stayed in the slipper while baking. My slippers were good and drained but maybe I should have drained some of the excess water off of the zucchini flesh too. This is a great way to use up your harvest from the garden! Read More
(2)
5 Ratings
  • 5 star values: 0
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/01/2015
These were fun to make and I really enjoyed the addition of cottage cheese. My filling did turn out a little watery so I had to add some breadcrumb to make sure it stayed in the slipper while baking. My slippers were good and drained but maybe I should have drained some of the excess water off of the zucchini flesh too. This is a great way to use up your harvest from the garden! Read More
(2)
Rating: 4 stars
10/19/2016
We love stuffed zucchini so when I saw this recipe I had to try it. After reading a couple reviews and the recipe I agreed that this would need breadcrumbs so I added 1/4 cup. Also added 1 minced clove of garlic and 2 tbsp of grated parmesan cheese as the recipe itself looked a little dull in flavour. I made them ahead of time in the morning (stuffed and all) and put them in the fridge until dinner time. I added about 10 minutes cooking time. Next time I think I would do them on 375F instead of 350F Read More
(1)
Rating: 4 stars
09/22/2015
It was good. After reading Soup Loving Nicole I should have added breadcrumbs. I didn't taste the cheese. I didn't add the bell peper. Read More
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Rating: 4 stars
04/10/2018
I used Parmesan instead of Colby (not a fan of orange cheese) and dried parsley instead of fresh because I didn't have fresh. This may have been why I didn't have the "slippage" problem others experienced. I didn't add any bread crumbs but everything stayed in place nicely. It was kind of bland though. More spices next time I think but there will definitely be a next time! Read More
Rating: 4 stars
11/26/2018
Good side dish addition to our Thanksgiving dinner. Next time I will steam the zucchini as it came out too soft Read More
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