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🍽️ Zucchini Boats Stuffed with Cottage Cheese and Walnuts

248 kcal · 30 min · 4 servings

Ingredients

• 1200 g small round zucchini (8 small round zucchini)
• 100 g feta (9 % fat)
• 100 g cottage cheese
• 2 sprigs thyme
• 45 g walnut kernels (3 tbsp)
• 2 tbsp olive oil
• salt
• pepper
• 0.5 tsp sweet paprika powder

Instructions

1. 1. Rinse the zucchini under running water.
2. 2. Cut off the top end of the zucchini and keep it as a lid.
3. 3. Scoop out the soft inside of the zucchini using a spoon.
4. 4. Chop the removed zucchini flesh into small pieces.
5. 5. Place the feta cheese in a bowl and crumble it.
6. 6. Add the cottage cheese to the bowl with the feta.
7. 7. Wash the thyme sprigs and pat them dry with a kitchen towel.
8. 8. Pluck the thyme leaves from the stems.
9. 9. Chop the walnuts finely.
10. 10. Heat one tablespoon of oil in a pan.
11. 11. Fry the chopped zucchini flesh and walnuts for 5 minutes over medium heat.
12. 12. Season the pan mixture with salt, pepper, and paprika powder.
13. 13. Add the fried zucchini and nuts to the cheese mixture.
14. 14. Mix the cheese and vegetable components well together.
15. 15. Fill the hollowed-out zucchini with the filling.
16. 16. Place the previously cut zucchini lid back on top.
17. 17. Place the stuffed zucchini in a baking dish.
18. 18. Drizzle the zucchini with the remaining oil.
19. 19. Preheat the oven to 200 degrees Celsius (180 degrees Celsius for convection or gas level 3).
20. 20. Bake the zucchini for 30 minutes in the preheated oven.

Nutrition per serving

• kcal: 248
• Protein: 16 g · Fett/Fat: 16 g · Carbs: 9 g