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!
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3 medium zucchinis
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2 large eggs
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½ cup milk (or cream for richer flavor)
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½ cup shredded mozzarella (or cheddar)
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2 tbsp grated Parmesan cheese
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½ cup all-purpose flour (or chickpea flour for gluten-free option)
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1 tsp baking powder
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1 garlic clove, minced
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2 tbsp fresh parsley or dill, chopped
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½ tsp salt
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¼ tsp black pepper
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Olive oil for brushing
Instructions
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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.
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Make the batter: In a mixing bowl, whisk eggs, milk, and garlic. Add flour, baking powder, cheeses, herbs, salt, and pepper. Mix until smooth.
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Fill the boats: Pour the batter evenly into each hollowed zucchini.
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Bake: Place on a lined baking tray and bake at 180°C (350°F) for 25–30 minutes, or until golden and puffed.
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Serve: Let cool slightly before serving warm. Garnish with extra herbs or cheese if desired.
Notes
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You can add diced ham, cooked chicken, or mushrooms to the batter for extra protein.
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Use Greek yogurt instead of milk for a tangy flavor.
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Mini zucchinis work well for party appetizers.
Tips
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Don’t overfill the zucchini—leave a little space for the batter to rise.
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Pat the zucchini shells dry with a paper towel before filling to prevent sogginess.
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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.)
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Calories: 190
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Protein: 10g
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Carbohydrates: 12g
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Fat: 11g
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Fiber: 2g
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Sugar: 3g
Benefits
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Low-carb & light – great for weight management.
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Rich in vitamins from zucchini (A, C, potassium).
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High in protein from eggs and cheese, keeping you full longer.
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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.