Pour Batter into the Zucchini, You’ll Be Surprised by the Result! So Delicious!

Description

This recipe is a fun and creative way to enjoy zucchini. Instead of the usual stuffed zucchini, you’ll hollow them out and pour a savory, cheesy batter inside. After baking, you’ll end up with golden, fluffy zucchini boats that taste like a mix between a quiche and a vegetable fritter. Perfect as a light dinner, side dish, or even a snack!

Ingredients for Pour Batter into the Zucchini, You’ll Be Surprised by the Result! So Delicious!

  • 3 medium zucchinis

  • 2 large eggs

  • ½ cup milk (or cream for richer flavor)

  • ½ cup shredded mozzarella (or cheddar)

  • 2 tbsp grated Parmesan cheese

  • ½ cup all-purpose flour (or chickpea flour for gluten-free option)

  • 1 tsp baking powder

  • 1 garlic clove, minced

  • 2 tbsp fresh parsley or dill, chopped

  • ½ tsp salt

  • ¼ tsp black pepper

  • Olive oil for brushing

 Instructions

  1. Prepare the zucchini: Wash zucchinis, cut them in half lengthwise, and scoop out the centers to create “boats.” Lightly brush with olive oil and sprinkle with salt.

  2. Make the batter: In a mixing bowl, whisk eggs, milk, and garlic. Add flour, baking powder, cheeses, herbs, salt, and pepper. Mix until smooth.

  3. Fill the boats: Pour the batter evenly into each hollowed zucchini.

  4. Bake: Place on a lined baking tray and bake at 180°C (350°F) for 25–30 minutes, or until golden and puffed.

  5. Serve: Let cool slightly before serving warm. Garnish with extra herbs or cheese if desired.

» MORE:  Blueberry Mango Smoothie

Notes

  • You can add diced ham, cooked chicken, or mushrooms to the batter for extra protein.

  • Use Greek yogurt instead of milk for a tangy flavor.

  • Mini zucchinis work well for party appetizers.

 Tips

  • Don’t overfill the zucchini—leave a little space for the batter to rise.

  • Pat the zucchini shells dry with a paper towel before filling to prevent sogginess.

  • For a crispier texture, sprinkle breadcrumbs on top before baking.

 Servings

Makes 4 servings (about 2 zucchini halves per person).

 Nutritional Info (per serving, approx.)

  • Calories: 190

  • Protein: 10g

  • Carbohydrates: 12g

  • Fat: 11g

  • Fiber: 2g

  • Sugar: 3g

Benefits

  • Low-carb & light – great for weight management.

  • Rich in vitamins from zucchini (A, C, potassium).

  • High in protein from eggs and cheese, keeping you full longer.

  • Kid-friendly way to sneak in vegetables.

 Q&A

Q: Can I make this dairy-free?
A: Yes! Use plant-based milk and vegan cheese.

Q: Do I need to peel the zucchini?
A: No, the skin softens while baking and adds fiber.

Q: Can I prepare it ahead?
A: Yes, you can fill the zucchinis and refrigerate them for up to 12 hours before baking.

Q: What can I serve it with?
A: Pair with a fresh green salad or roasted chicken for a complete meal.

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