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Zucchini Slippers

Jeff Kugler

"A tasty zucchini side dish."
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45 m servings 139 cals
Original recipe yields 6 servings

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  • Prep

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  3. 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.
  4. 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.
  5. 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

Per Serving: 139 calories; 8.2 g fat; 7.6 g carbohydrates; 10.3 g protein; 52 mg cholesterol; 256 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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 ba...

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 min...

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.