Zucchini Cottage Cheese Parmesan

Finding tasty ways to enjoy zucchini is a mini mission every summer and this cottage cheese parmesan cup recipe has become my trusty go to when I want something light quick and honestly a bit fun to eat It transforms everyday zucchini into little boats of creamy herby goodness with a golden cheesy top and has made even self proclaimed veggie skeptics in my family ask for more

Every batch gets gobbled up by kids and adults I started making these to use up garden zucchini but now we buy extra just for these cups The easy prep means I can mix up the filling while the oven heats and be eating in about half an hour

Ingredients

• Medium zucchini: look for firm ones with smooth unblemished skin Smaller diameter holds up and cooks more evenly
• Cottage cheese: brings creaminess and moisture to the filling Choose whole milk for best flavor and texture
• Parmesan cheese: gives sharp nutty flavor and the classic golden top If you freshly grate your parmesan it truly melts better in the cups
• Egg: acts as a binder so the filling stays set and not runny in the final bake
• Garlic powder: wakes up the whole mix with gentle savoriness Choose a good quality powder for best taste
• Salt: seasons the zucchini and filling making the flavors come alive Choose sea or kosher salt for better seasoning control
• Black pepper: adds just enough heat look for pre ground with a fragrant aroma

Instructions

Prepare the Zucchini:

Cut both zucchinis in half lengthwise Use a spoon to gently scoop out the center flesh creating a channel or cup in each half Be careful not to break through the bottom or sides Lay the shells cut side up on a parchment lined baking sheet If you want you can save the scooped out centers for stir fries or soups

Make the Filling:

In a medium bowl combine the cottage cheese parmesan egg garlic powder salt and black pepper Stir until everything is evenly mixed and you see no streaks of egg or cheese Using a rubber spatula ensures you get all the cheese well incorporated

Fill the Zucchini Cups:

Carefully spoon the filling into each zucchini shell packing it in gently so the mixture is even all the way along the length Fill to the rim but do not overfill or it may spill during baking

Bake to Golden Perfection:

Move the baking sheet to the center rack of your preheated oven Bake at three hundred seventy five degrees Fahrenheit until the tops are golden brown and slightly puffed about twenty five minutes For deeper color broil on high for one to two extra minutes at the end but watch closely so the cheese does not burn

Cool and Serve:

Let the zucchini cups cool for a minute on the tray before using a spatula to gently lift them off the sheet Serve hot warm or even chilled depending on preference

Zucchini cups keep well in the fridge so you can make them ahead of time Parmesan has always been the favorite cheese at our table The way it crisps and browns on these cups makes my kitchen smell amazing and adds a little crunch The kids like to help sprinkle extra cheese on top before baking which turns snack time into family fun

Storage Tips

Refrigerate leftovers in an airtight container for up to three days Reheat gently in the oven or air fryer at three hundred fifty degrees so the cheese stays melty and the zucchini does not go mushy These cups also taste great cold from the fridge if you are in a hurry

Ingredient Substitutions

If you do not have cottage cheese you can swap in ricotta for a denser filling or add a few spoonfuls of cream cheese for added richness For the cheese lovers try using half mozzarella with the parmesan Fresh herbs like basil or chives mixed into the filling brighten the flavor even more

Serving Suggestions

Pair these zucchini cups with a crisp summer salad for a light lunch or serve alongside grilled chicken or fish for dinner You can also slice the cups into smaller rounds and serve them at parties as a snack or appetizer Drizzle with a little olive oil and a sprinkle of extra parmesan right before serving for that restaurant touch

Cultural and Historical Roots

Zucchini stuffed with cheese has Mediterranean roots where garden vegetables are routinely filled with cheese and herbs and baked Zucchini was introduced to America in the early nineteen hundreds and has since become a popular vegetable for inventive recipes like these cottage cheese parmesan cups

Seasonal Adaptations

Choose smaller zucchini in peak summer for the best flavor Feel free to add diced roasted pepper to the filling for a sweeter twist In early spring ramps or green garlic make a wonderful seasonal substitute for garlic powder

Success Stories

Guests at my last brunch could not believe this simple combo was so tasty even those who claimed to not like zucchini went back for seconds A neighbor requested the recipe to serve at her next outdoor picnic They freeze well too so you can double the recipe for meal prep

Freezer Meal Conversion

Let baked zucchini cups cool completely Arrange them on a sheet to freeze individually then transfer to a freezer bag When ready to enjoy bake from frozen at three hundred seventy five degrees for fifteen to twenty minutes until hot throughout The filling stays creamy and the tops crisp up nicely

These zucchini cottage cheese parmesan cups are sure to become a favorite for easy meals and snacks Try them with extra herbs for a new twist the next time you make them

Recipe FAQs

→ How do I keep zucchini cups from getting soggy?

After scooping out the centers, lightly salt the zucchini and let them sit for a few minutes to draw out moisture. Pat dry before filling.

→ Can I substitute another cheese for parmesan?

Yes, you can try grated pecorino or even a sharp cheddar for a different flavor profile while maintaining richness.

→ What’s the best way to serve zucchini cups?

Enjoy them warm as an appetizer, side dish, or pair with a crisp salad for a light, satisfying meal.

→ Can the filling be made ahead of time?

Absolutely! Mix the filling up to a day in advance and refrigerate. Fill the zucchini right before baking for best results.

→ Are these cups suitable for meal prep?

Yes, they can be stored in the fridge for up to three days and reheated in an oven or microwave as needed.