in Recipes

Zucchini boats with cottage cheese and peppers

updated

Spread the love

Ingredients for 2 servings:

  • 1 zucchini
  • ½ red bell pepper(s)
  • e.g. rice, cooked, also leftovers from the day before
  • 1 cup cottage cheese
  • pepper
  • Salt, or Fondor
  • e.g. chili flakes
  • 1 shot of milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Halve the zucchini lengthwise and scoop out the contents with a teaspoon. Season the cream cheese with salt or Fondor, pepper, chili flakes, and a dash of milk to taste. Wash and trim the bell peppers, and cut half into small cubes. Dice the zucchini cores as desired and add them to the cream cheese mixture along with the bell peppers. Then fill the zucchini with rice and the mixture and bake in a preheated oven at 180°C for about 15 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fruit, cheese and chocolate base

Pizza rolls à la Kiwinaschkatze