Meatless Monday anyone? This Vegetarian Stuffed Zucchini was super delicious and also rather simple. This recipe is also very versatile… which you know I love. Versatile recipes are so much more realistic for most people.
It is very rare that I can actually follow a grocery list and get everything on it. That’s why I love recipes where easy swaps can be made. Originally I wanted to put spinach in this, butI had a ton of kale leftover from a soup I made last week… so I decided to just use that up.
A lot of people are intimidated by recipes. If you are following a certain a diet restriction such as for heart reasons or diabetes, you can almost always just use a regular recipe and switch out some ingredients (or even leave out ingredients!). A lot of my patients are always searching for the perfect “diabetic recipe” or “low fat recipe”. Sometimes you just have to be creative and do a little research yourself and adjust the recipe as needed.
This Vegetarian Stuffed Zucchini was so fun to make. Honestly only took about 10 minutes to scrape the insides of the zucchini’s out. This was the longest step in the recipe, besides baking them of course.
I did not attempt to give these Vegetarian Stuffed Zucchinis to the little guys yet, because they were of course “starving” when we got home from Grandma and Grandpas after work. Both of them basically almost imploded when we got home of starvation lol. So they had leftover turkey, green beans, and Mac & cheese (aka cottage cheese and noodles) from the other day. However, I’m confident Griffin would have eaten this… he loves zucchini. So this will be dinner for them tomorrow.
Side note… current situation is a sleeping Calvin on my lap (at wayyy past his bedtime). Uncle Scott dressed as a penguin for Halloween and now Calvin won’t sleep in his own crib because I’m pretty sure he’s still horrified of that penguin. No joke. So, I’m typing this post with one hand… taking a bit longer than expected.
I swear I did not plan the “Enjoy the taste of eating right” shirt. Hahah #loser.
Ok – so back to the zucchini. This Vegetarian Stuffed Zucchini paired with a salad and you are packing 4-5 servings of veggies in ONE meal!! That makes me very excited. I know I’m a major dork, it’s ok.
Recipe below – Enjoy! And don’t be afraid to swap out some ingredients. Make it your own! I’d love to hear and see some of your creations. 😉
Vegetarian Stuffed Zucchini
Perfect dish for a Meatless Monday. Pair this with a salad and you can get 5+ servings of veggies in one meal!
- 3 Medium Zucchini
- 1/2 Cup Mozzarella cheese Shredded
- 1 Cup Ricotta cheese I used low fat
- 1 Cup Cottage cheese I used 2%
- 1 Cup Kale Chopped
- 1/4 Cup Parmesan cheese Shredded
- 1/8 Tsp Pepper
- 1/8 Tsp Garlic powder
- 1/8 Tsp Salt
- 1 Cup Marinara sauce
Preheat oven to 400 degrees F.
Wash the zucchini and dry. Cut in half lengthwise. Scoop out the insides with a spoon. Place skin side down in a casserole dish. Sprinkle with salt, pepper and garlic powder.
Mix together the mozzarella, cottage, and ricotta cheeses. Add the chopped kale, mix to combine.
Scoop the mixture evenly in the zucchini boats. Top with marinara and parmesan cheese.
Cover with foil. Bake for 30 minutes. Uncover and bake for an additional 5 minutes. You could also broil for a few minutes to brown the cheese (recommended).
These are best served immediately, because of the high water content of the zucchini they will prob get soggy as they sit.