Cheesy Pepperoni Stuffed Zucchini Boats

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cheesy Pepperoni Stuffed Zucchini Boats

YOUR SOLIN GENERATED RECIPE

Cheesy Pepperoni Stuffed Zucchini Boats

Enjoy a fun, flavorful twist on classic stuffed zucchini boats. Fresh zucchini halves are filled with savory turkey pepperoni, melty low-fat mozzarella, and a boost of creamy cottage cheese, all seasoned with garlic and Italian herbs. Perfectly balanced and satisfying for breakfast, lunch, or dinner.

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NUTRITION

309kcal
Protein
31.6g
Fat
15.5g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1 ounce Turkey Pepperoni

1/2 cup shredded Low-Fat Mozzarella Cheese

1/4 cup Low-Fat Cottage Cheese

1 clove Garlic

1 teaspoon Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchinis in half lengthwise and use a spoon to gently scoop out some of the center, creating a boat-like shape.

  • 3

    Finely mince the garlic and combine it with turkey pepperoni (chopped into smaller pieces), Italian seasoning, salt, and pepper in a bowl.

  • 4

    Mix in the low-fat cottage cheese with the pepperoni mixture to add creaminess and extra protein.

  • 5

    Fill each zucchini boat with the pepperoni and cottage cheese mixture, then top generously with shredded low-fat mozzarella cheese.

  • 6

    Place the stuffed zucchini boats on a baking sheet lined with parchment paper.

  • 7

    Bake for 20-25 minutes until the zucchini is tender and the cheese is melted and slightly golden.

  • 8

    Remove from the oven and let cool slightly before serving.

Cheesy Pepperoni Stuffed Zucchini Boats

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cheesy Pepperoni Stuffed Zucchini Boats

YOUR SOLIN GENERATED RECIPE

Cheesy Pepperoni Stuffed Zucchini Boats

Enjoy a fun, flavorful twist on classic stuffed zucchini boats. Fresh zucchini halves are filled with savory turkey pepperoni, melty low-fat mozzarella, and a boost of creamy cottage cheese, all seasoned with garlic and Italian herbs. Perfectly balanced and satisfying for breakfast, lunch, or dinner.

NUTRITION

309kcal
Protein
31.6g
Fat
15.5g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

1 ounce Turkey Pepperoni

1/2 cup shredded Low-Fat Mozzarella Cheese

1/4 cup Low-Fat Cottage Cheese

1 clove Garlic

1 teaspoon Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchinis in half lengthwise and use a spoon to gently scoop out some of the center, creating a boat-like shape.

  • 3

    Finely mince the garlic and combine it with turkey pepperoni (chopped into smaller pieces), Italian seasoning, salt, and pepper in a bowl.

  • 4

    Mix in the low-fat cottage cheese with the pepperoni mixture to add creaminess and extra protein.

  • 5

    Fill each zucchini boat with the pepperoni and cottage cheese mixture, then top generously with shredded low-fat mozzarella cheese.

  • 6

    Place the stuffed zucchini boats on a baking sheet lined with parchment paper.

  • 7

    Bake for 20-25 minutes until the zucchini is tender and the cheese is melted and slightly golden.

  • 8

    Remove from the oven and let cool slightly before serving.