Vegetarian Stuffed Zucchini

Name: Vegetarian Stuffed Zucchini
Prep time: 40 min
Cook time: 2 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 3.5 oz millet; 1 ¾ cup vegetable stock; 3 medium zucchini; 3 tablespoons cottage cheese; 2.5 oz feta cheese; 2 large garlic cloves; 2 green onions; 3 thyme sprigs; 1 teaspoon za'atar; 1 egg; ½ cup vegetarian hard cheese; Fine sea salt and black pepper

User Reviews

5.0

9 reviews

Excellent

Prep Time
40 mins
Cook Time
2 hrs
Total Time
1 hr 20 mins
Servings
6 servings
Calories
169 kcal
Cuisine
German, Vegetarian

Vegetarian Stuffed Zucchini

Freya Patterson

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These vegetarian stuffed zucchini boats are filled with grains and cheese. They are so delicious and rich that you will not believe how healthy they are.

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Ingredients

Servings

3.5 oz millet Note 1
1 ¾ cup vegetable stock
3 medium zucchini
3 tablespoons cottage cheese Note 2
2.5 oz feta cheese
2 large garlic cloves
2 green onions
3 thyme sprigs or a large pinch of dry thyme
1 teaspoon za'atar optional, can be replaced with other herbs or spices to taste
1 egg
½ cup vegetarian hard cheese freshly grated, Note 3
Fine sea salt and black pepper

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Instructions

Cook the millet: Wash the millet in a fine-mesh sieve. Place it in a small pan, add the vegetable stock, and bring to a boil. Turn the heat down to very low and let simmer for about 20 minutes or according to the packet's instructions until all the stock is absorbed. Take off the heat and let cool for a while.3.5 oz millet/ 100 g + 1 ¾ cup vegetable stock/ 400 ml
Preheat the oven to 400°F/ 200°C.
Prepare zucchini: Halve the zucchini and remove the seeds and some of the flesh to form a boat. Use a tablespoon to do that. Place the zucchini in a lightly oiled baking dish.3 medium zucchini
Filling: Mix the cooled millet with the cottage cheese, crumbled feta cheese, grated garlic cloves, finely chopped spring onions, thyme, and za'atar. Add the beaten egg and salt and pepper to taste. You should really taste the mixture (before adding the egg, if you are worried about tasting the raw egg) and add salt and pepper very generously. The mixture should not be bland. Add more thyme and za'atar, too, if you find it necessary.millet + 3 tablespoons cottage cheese + 2.5 oz feta cheese/ 70 g + 2 large garlic cloves + 2 green onions + 3 thyme sprigs + 1 teaspoon za'atar + 1 egg + fine sea salt and black pepper
Bake: Divide the mixture between the zucchini halves, sprinkle with the freshly grated hard cheese, and bake for about 40 minutes or until the zucchini boats are cooked and the filling is golden.½ cup vegetarian hard cheese/ 50 g
Serve with tomato salad and baguette.

Notes

Other grains can be used instead. Cook them according to the packet's instructions and proceed with the recipe.
You can use full-fat or low-fat cottage cheese and feta.
Use vegetarian hard cheese if you want to keep the recipe vegetarian. Parmesan is not vegetarian.

Nutrition Information

Show Details

Serving 1zucchini boat Calories 169kcal (8%) Carbohydrates 18g (6%) Protein 10g (20%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.003g Cholesterol 45mg (15%) Sodium 592mg (25%) Potassium 341mg (10%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 580IU (12%) Vitamin C 19mg (21%) Calcium 196mg (20%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 169 kcal

% Daily Value*

Serving	1zucchini boat
Calories	169kcal	8%
Carbohydrates	18g	6%
Protein	10g	20%
Fat	7g	11%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.003g	0%
Cholesterol	45mg	15%
Sodium	592mg	25%
Potassium	341mg	7%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	580IU	12%
Vitamin C	19mg	21%
Calcium	196mg	20%
Iron	2mg	11%