Overstuffed Zucchini

Name: Overstuffed Zucchini
Ingredients: 4 zucchini; 1/2 cup shredded Monterey Jack cheese; 1/4 cup cottage cheese; 1/4 cup freshly grated Parmesan cheese, divided; 5 tablespoons bread crumbs, divided; 2 tablespoons butter, melted; 2 tablespoons sour cream; 2 cloves garlic, minced; 1 1/2 teaspoons Italian seasoning; 1 teaspoon crushed red pepper; salt and ground black pepper to taste

11 ingredients

5 steps

Ingredients

4 zucchini
1/2 cup shredded Monterey Jack cheese
1/4 cup cottage cheese
1/4 cup freshly grated Parmesan cheese, divided
5 tablespoons bread crumbs, divided
2 tablespoons butter, melted
2 tablespoons sour cream
2 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
1 teaspoon crushed red pepper
salt and ground black pepper to taste

Directions

1

Bring a large pot of water to a boil. Add zucchini, whole, and cook until almost soft, 10 to 12 minutes. Drain and allow to cool until easily handled, about 10 minutes.
2

Preheat oven to 350 degrees F (175 degrees C). Grease a baking pan.
3

Slice cooked zucchini lengthwise, removing the top third. Scoop out the pulp and transfer to a strainer. Pat pulp dry with a paper towel and transfer to a bowl. Add Monterey Jack cheese, cottage cheese, all but 1 tablespoon Parmesan cheese, 1/4 cup bread crumbs, butter, sour cream, garlic, Italian seasoning, crushed red pepper, salt, and black pepper. Mix to combine.
4

Spoon mixture into zucchini boats and place on the prepared baking pan. Sprinkle tops with remaining Parmesan and bread crumbs.
5

Bake in the preheated oven until heated through and cheese is melted, 15 to 20 minutes. Turn on broiler and continue cooking until tops are golden brown, 3 to 4 minutes more.