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The tender zucchini cups overflowing with bubbly cheesy filling are the reason this recipe became a favorite fast fix at my place. These Zucchini Cottage Cheese Parmesan Cups bring a blend of creamy cheesy comfort and vibrant veggie freshness all in a perfectly portioned little boat. Whether you need a quick appetizer or an impressive main, these deliver big flavor without much fuss.
When I first made these for a Sunday lunch, my family devoured every last bite before I could even grab seconds. Now they are my summer go to whenever I want something light but hearty.
Ingredients
- Zucchini: Medium size makes sturdy cups that hold up to baking and keeps the texture tender
- Cottage cheese: Creamy and high in protein look for fresh cottage cheese with small curds for best texture
- Grated parmesan cheese: Brings salty depth and an extra layer of crispness on top use freshly grated for the most flavor
- Egg: Binds all the filling together and helps set the cups so the centers do not run
- Garlic powder: Adds aromatic warmth opt for a quality powder to avoid bitterness
- Salt: Seasons both the filling and the zucchini select fine sea salt to evenly blend into the cheese mixture
- Black pepper: Adds subtle heat and balances the rich cheeses choose coarsely ground for a gentle kick
Instructions
- Prep the Oven and Zucchini:
- Set your oven to 375 degrees Fahrenheit for an even bake. Take each zucchini and carefully slice it lengthwise to create two even boats. Use a small spoon to scoop out the pulpy center and form a well for the filling. The walls should be thick enough to support the stuffing but not so thick they stay firm after baking.
- Mix the Cheesy Filling:
- In a medium bowl, add the cottage cheese, grated parmesan, crack in the egg, sprinkle on the garlic powder, salt, and black pepper. Mix thoroughly using a sturdy spoon so everything is smoothly combined with no streaks of egg left.
- Stuff the Cups:
- Generously spoon the cheese mixture into each hollowed out zucchini cup. Press the filling down gently so it reaches the edges and mounds just above the rim for a satisfying cheesy top.
- Bake to Perfection:
- Arrange the stuffed zucchini on a parchment lined baking sheet cut side up. Slide them into the oven and bake for about twenty five minutes until the tops are golden and the zucchini is tender but still holds its shape. The Parmesan will form a delicious browned crust.
I love how the cottage cheese melts down to a creamy center that contrasts perfectly with the salty parmesan crust. This was actually my go to trick to get my niece to eat zucchini and now everyone in the family asks for seconds when these hit the table.
Storage Tips
Cool leftovers completely before placing them in an airtight container. Keep in the refrigerator for up to three days. To reheat place the cups in a preheated oven for ten minutes to revive the cheesy tops. I do not recommend microwaving as the filling may turn watery and the zucchini can become mushy.
Ingredient Swaps
Swap out cottage cheese for ricotta for a slightly sweeter and fluffier filling. Shredded mozzarella can replace some of the parmesan if you want extra gooeyness. Add chopped cooked spinach or fresh basil to the cheese mixture for a burst of extra green and flavor.
Serving Suggestions
These are fantastic served warm as a main dish with a green salad and some crusty bread. For parties cut each cup into smaller bites for easy passing and dipping. I also love pairing the cups with a fresh tomato sauce spooned on top for an Italian twist.
A Bit of Tradition
These zucchini boats are reminiscent of Mediterranean recipes where vegetables get stuffed with cheese and herbs. In my home they became a summer favorite during peak zucchini season especially when paired with backyard grilled corn.
Seasonal Adaptations
Add roasted red peppers in late summer for more sweetness. Sprinkle chopped fresh herbs over the baked cups in spring. Try a layer of sliced tomatoes on the bottom of each cup in early fall.
Success Stories
Kids who usually turn down green veggies end up loving these. I remember serving them to a group of picky eaters and not a single cup was left behind. Once my brother who claims he hates zucchini took one bite and quickly reached for another.
Freezer Meal Conversion
While best enjoyed fresh you can freeze the assembled unbaked cups. Place them on a lined sheet in the freezer until solid then transfer to a freezer bag. Bake from frozen adding a few extra minutes to the oven time and enjoy hot flavorful zucchini cups year round.
These zucchini cups are as rewarding to make as they are to eat. Try them once and you may never want to do plain roasted zucchini again.
Recipe FAQs
- → What type of zucchini works best for this dish?
Medium-sized, firm zucchinis are ideal, as they hold their shape and bake evenly when hollowed into cups.
- → Can other cheeses be substituted for parmesan?
Yes, try gruyere or mozzarella for a different flavor profile and texture, though parmesan offers a sharp, salty bite.
- → How do I prevent the filling from becoming watery?
Pat the zucchini halves dry and use full-fat cottage cheese for a firmer filling that stays creamy without excess moisture.
- → What can I serve alongside these zucchini cups?
They pair well with a light salad, roasted vegetables, or as a side for grilled meats and poultry.
- → Are these zucchini cups suitable for meal prep?
Absolutely. Store cooled cups in an airtight container in the fridge for up to three days and reheat before serving.