Whipped Cottage Cheese Stuffed Zucchini Boats with Chanterelle Mushrooms

What grows together, goes together. My Cottage Cheese Stuffed Zucchini Boats with Chanterelle Mushrooms is a celebration of how delicious fresh summer foods can be! And they are Keto, Low-Carb and Vegetarian friendly, too.

8/7/2023 EDITED TO ADD: when I originally posted this recipe back in 2019, cottage cheese was so old fashioned. But now Cottage Cheese is living its best life getting another resurgence of its popularity! Which means I wanted to make sure that YOU saw this delicious creation that I came up with but was burred waaaayyy back in the archives of my blog. I hope you enjoy this recipe as much as I do! I’ve been eating it on repeat all of July.

Cottage Cheese Stuffed Zucchini

I honestly had no intention of sharing this recipe and that’s how these sort of things work. I made up this recipe for Cottage Cheese Stuffed Zucchini Boats on the fly for lunch on an otherwise busy Wednesday simply with the intention on using up healthy, nutritious food we had on hand.

We had been out foraging the night before and got our first chanterelle mushrooms of the season…

and our garden is OVERFLOWING with zucchini.  PLUS I have a case of whipped cottage cheese in the fridge…. that I’m OBESESSED with, but more on that later.

I didn’t strategically plan this post or do any keyword research for these Cottage Cheese Stuffed Zucchini Boats 🙂 and I didn’t set up a fancy food photography photo shoot. I just made lunch then took a photo of it for instagram.

It was so DELICIOUS . Shockingly delicious and the photos were almost too good for just instagram.

Ray had to try them, so I made a bigger batch for dinner.

And another small batch for my breakfast the next morning.

So after 3 meals of the same thing, in a row. The recipe is defiantly worthy of sharing!

How to make Cottage Cheese Stuffed Zucchini Boats

Making a zucchini boat is so easy. Using a spoon, simply scoop out the seeds from your zucchini, leaving only the flesh and skin behind.

Should you Salt your Zucchini before cooking?

Perhaps one of the most important things to do (after scooping out the insides) is to generously sprinkle SALT on your zucchini and let them rest for 15-30 minutes.

The salt draws the excess moisture out of the zucchini half before cooking. This helps to ensure that your zucchini dish isn’t a watery mess.

You’ll see the liquid pooling in the bottoms of your zucchini boats, blot it with a paper towel before filling.

To be honest, this is NOT a sponsored post… however I am collaborating with Friendship Dairies on IG in July and they sent me a case of their whipped cottage cheese to use in photos.

My inclusion of their whipped cottage cheese in this recipe for Cottage Cheese Stuffed Zucchini Boats is authentic. I’m so grateful that as a part of my job I get the opportunity to try new foods!!

What is Whipped Cottage Cheese?

Whipped cottage cheese is a spreadable, dip-friendly cultured dairy product. Thicker than sour cream but thinner than cream cheese.

If you don’t have whipped cottage cheese available at your local grocery store use a small curd and whip it up using a food processor or hand mixer. Ricotta cheese would be an easy swap in this dish too.

To your whipped cottage cheese, add an egg, asiago cheese or parmesan cheese, salt, pepper, and fresh herbs; like parsley, dill, basil, oregano, etc. Then fill up those zucchini boats! (feel free to add extra seasonings like garlic and onion, to taste as well)

Bake the vegetarian Stuffed Zucchini Boats 375 for 20 minutes in a baking dish, the cheese filling will be baked but the zucchini won’t be mushy, it will still have a slightly firm texture. Then broil for 3-5 minutes or just until the tops are gently browned.

Generously top your cheese stuffed zucchini boats with sautéed chanterelle mushrooms.

What other mushrooms can you use in place of Chanterelles?

While chanterelles are amazing, you can use virtually any other mushroom (or mixture of mushrooms) in their place in these Stuffed Zucchini . For an easy grocery store swap I’d use sliced baby portabella mushrooms or shiitake mushrooms.

I also think that fresh oyster mushrooms would be delicious on these Zucchini Boats, especially sautéed until the edges are a little crisp.

If you are new to chanterelles and/or foraging and would like to learn more, don’t worry! I have a new series coming soon but in the meantime I recommend starting HERE. 

If you already love chanterelles, like me, check out these other amazing recipes I’ve created:

• Summer Wild Mushroom Paella with Chanterelles and Black Trumpets
• Chanterelle Crab Corn Chowder
• Chanterelle Herb Biscuits with Pine Nuts
• Chanterelle Mushroom Fondue
• Pressure Cooker Wild Mushroom Broth
• Wild Mushroom Seasoned Salt
• Savory Chanterelle Mushrooms Pancakes

Yours in Health,