Cheese Filled Zucchini Recipe


Cheese Filled Zucchini – Yes, another way to use all those zucchini squash that are growing like weeds in your garden.

When zucchini are very small, a mere 3 to 4 inches and barely thicker through than your thumb, there is no finer treat to be found in the vegetable world.  These young squash gracefully transform a variety of dishes to which their older, and larger, relatives dare not aspire.

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Cheese Filled Zucchini Recipe:
Prep Time
20 mins
Total Time
20 mins
Course: Appetizer
Cuisine: American
Keyword: Cheese Filled Zucchini Recipe
Servings: 6 servings
  • 6 very small zucchini squash, halved lengthwise
  • 12 ounces cream cheese, softened
  • 2 tablespoons butter
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • Paprika, curry powder, or minced herbs (your choice)
  • Chives, minced
  1. Plunge zucchini squash halves into boiling salted water. Immediately remove pot from stove and let stand 8 minutes. Drain, then freshen in cold running water. Drain well and place cut side down on paper towels.

  2. With a small spoon, carefully scoop out the centers to form small zucchini "boats" with 1/3-inch thick walls.  Blot the cut sides with paper towels and place upside down to drain.

    Stuffed Zucchini Boats
  3. Blend the cream cheese, butter, sour cream, and mayonnaise.  If the filling is too moist to hold its shape when forced through a pastry tube nozzle, blend in a little more cream cheese.  Force the filling through a fluted nozzle of a pastry tube into the cavities of the zucchini "boats." Refrigerate.

  4. Before serving, cut the boats in half lengthwise to form a slender, cheese-filled zucchini "finger."  To serve plain, sprinkle with paprika, curry powder, minced fresh herbs, or chives (your choice).

  5. Makes 6 servings.


Variation Ideas:

Egg and Anchovy:  Flavor the cream cheese filling with 2 teaspoons anchovy paste.  Garnish with sieved egg yolk.

Blue Cheese and Pecan:  Flavor the cream cheese with 3 tablespoons softened blue cheese.  Garnish with finely chopped pecans.

Shrimp and Dill:  Decorate each “finger” with 3 or 4 tiny cooked shrimp.  Garnish with minced dill.

Egg and Olive:  Decorate each zucchini “finger” with 3 thin slices pimiento-stuffed olive.  Garnish with sieved egg yolk.

Pimiento and Caper:  Decorate each zucchini “finger” with thin pimiento strips alternated with capers.  Garnish with minced chives.
Source:  Cheese Filled Zucchini Recipe from the cookbook, The Squash Cookbook, by Yvonne Young Tarr.


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