Ingredients
4 medium zucchinis
1 lb (16 oz) lean ground beef
1 cup cottage cheese (2% milk)
1/2 cup tomato sauce
1/2 cup grated mozzarella cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
Instructions
Preheat oven to 375°F (190°C)
Cut zucchinis lengthwise, scoop out pulp but keep shells intact
Place zucchini shells on baking sheet lined with parchment paper
Bring 2 inches of salted water to boil
Blanch zucchini shells for 2-3 minutes, then drain thoroughly
Heat olive oil in skillet over medium heat
Cook ground beef until browned, drain excess fat
Add chopped onion and garlic; sauté until softened
Stir in cottage cheese, tomato sauce, mozzarella, oregano, salt, and pepper
Mix until well combined
Stuff mixture into zucchini shells
Bake for 25 minutes until zucchini is tender and top is golden
Notes
Use halal-certified beef if required
Substitute zucchini with yellow squash if unavailable
Serve with steamed broccoli or arugula salad
Freeze stuffed shells baked/unbaked up to 2 months
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 stuffed zucchini
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg