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| Simple and delicious way to use up extra zucchini during the season | |||||
| Ingredients: | |||||
| 4 med | zucchini | ||||
| 2 Tbsp | sour cream | ||||
| 2 Tbsp | butter, melted | ||||
| 1/4 C | cottage cheese | ||||
| salt and pepper, to taste | |||||
| 1/4 C | grated parmesan cheese | ||||
| 2 Tbsp | seasoned bread crumbs | ||||
| Directions: | |||||
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Scrub zucchini. Wrap each zucchini in plastic wrap and microwave on high for 2 min. Let stand with plastic wrap on for another minute before continuing to next step.
Preheat oven to 350. Slice off top 1/3 down lengthwise; discard tops. Scoop out pulp to form boats. Place pulp in strainer; drain and press dry. Combine pulp with sour cream, butter, cottage cheese, salt, and pepper in bowl, mix well. Spoon into zucchini boats. Place in greased baking dish. Sprinkle with parmesan and bread crumbs. Bake for 15 min or until heated through and golden brown. |
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