Craving pierogies? Try this healthy, gluten-free Pierogi Stuffed Zucchini! Loaded with creamy potato, bacon, and cheese, it's the ultimate low-carb comfort food.
These Weight Watchers Zucchini Boats are not only delicious, but these Potato Stuffed Zucchini are also healthy, gluten-free, and only 2 WW points each! This is the healthiest and best way to get your perogy fix and a fun twist on your typical stuffed zucchini! And if you're just looking for ideas for what to do with leftover pierogi filling, this is a great way to use it up. This recipe was inspired by the Potato and Cottage Cheese Perogies recipe on this site and is popular during zucchini season! This recipe also inspired my Buffalo Chicken Zucchini Boats.
Jump to:
- 🥘 Ingredient Notes
- 📖 Variations & Substitutions
- 🔪How to Make Pierogi Stuffed Zucchini
- Expert Recipe Tips
- 🍽Equipment
- 👪 Serving Size
- 🔢WW Points
- 🥗 What to Eat with Zucchini Boats
- 🌡️Storage
- Top Tip: What to do with leftover Dry Cottage Cheese
- ❔ Recipe FAQs
- 🍽More Savory Zucchini Recipes
- 📋 Healthy Pierogi Stuffed Zucchini
To Ukrainians, eating pierogies is second nature. I honestly can't ever remember a meal at Baba's that didn't include perogies. And that's okay when you're a kid, but as a health-conscious adult, pierogies at every meal aren't exactly the healthiest of choices.
I am Ukrainian, grew up on perogies, and love anything remotely related to a perogy! And since perogies (and Ukrainian food in general) aren't particularly healthy, I created these Weight Watchers friendly Potato Pierogi Zucchini Boats. If you love healthy perogy recipes, then check out my Loaded Pierogi Soup, my Pierogi Potato Salad , and my Potato Pierogi Stuffed Mushrooms!
🥘 Ingredient Notes
I am always in search of healthy and delicious, easy recipes, and recently discovered easy stuffed zucchini boats. I fell in love with them. And since I like to create, modernize, and make Ukrainian foods healthier, pierogies and zucchini boats just seemed like the perfect pairing. For more modernized Ukrainian recipes, check out my 25 Delicious Modern Twists on Traditional Ukrainian Recipes!
Your leftover mashed potatoes can also do double duty in this recipe. But if you don't have any, you can easily use the gluten-free instant mashed potatoes.
For this recipe, you'll need a handful of simple ingredients:
- Fresh zucchini. You will want to use medium-sized zucchini. Larger zucchinis can be tougher, have larger seeds, a more watery and less flavorful flesh, and potentially a more bitter taste.
- Mashed potatoes. You can use leftover mashed potatoes or instant mashed potatoes. If you use instant Honest Earth and Idahoan brands are both delicious and gluten-free!
- Dry curd cottage cheese. This is also known as Farmer's cheese.
- Sharp Cheddar Cheese. I use low-fat cheddar.
- Onion powder. Make sure you are not using onion salt!
- Bacon Bits. I recommend using real bacon bits. Personally, I prefer Kirkland Bacon Crumbles (I buy them at Costco). They are very tasty, gluten-free, and economical.
- Sauerkraut. Canned or jarred sauerkraut is near other canned vegetables and pickled items. Some stores carry fresh or refrigerated sauerkraut near the deli or produce section. You can use plain or wine sauerkraut if you can't find plain. Wine sauerkraut is a little sweeter than regular sauerkraut. Make sure it's drained well and the liquid is squeezed out BEFORE you measure.
- Dill. I usually use a combination of dried and fresh dill (for the garnish).
*Please see recipe card for full list of ingredients and quantities
📖 Variations & Substitutions
- Cheese, Sour Cream & Milk, and Margarine (in potatoes) : I used reduced-fat/low-fat versions of all of these to reduce fat and calories in this recipe and make them Weight Watchers friendly
- Vegetarian option: Skip the bacon bits!
- Mashed potatoes: You can use leftover mashed potatoes or instant mashed potatoes (affiliate link) or your own leftover cottage cheese perogy filling
- Dill: If you use fresh dill, use double the amount
🔪How to Make Pierogi Stuffed Zucchini
PREP: Preheat oven to 400 degrees F./205 degrees C. Spray a 9x13-inch baking dish with non-stick cooking spray. (*Alternatively, you can use olive oil, but it has more calories. You could also line the pan with parchment paper.
If using instant mashed potatoes, prepare as per package directions. Cool. NOTE * Use low-fat milk and margarine to reduce calories
- Step 1: Wash and cut ends of zucchini, then cut the zucchini in half, lengthwise.
- Step 2: Use a spoon to scoop the seeds and zucchini flesh out of each zucchini half.
- Step 3: Leave at least ¼ inch thick zucchini boat. You can discard the scooped zucchini flesh. Place the zucchini in the baking dish, cut-side up
- Step 4: Add the filling ingredients to a bowl and mix until combined.
- Step 5: Spoon the perogy potato mixture into the zucchini shells. Press the mixture down into the zucchini using the back of the spoon. * I didn't do this in the main photos (I piled it a little higher), but I was using zucchini that was a little smaller, so I had more filling. It will still work either way, as long as you compress the filling in the cavity of the zucchini.
- Step 6: Cover the baking dish with foil. *Make sure you have a tight seal.
- Step 7: Bake for 25-30 minutes or until soft enough that a fork can easily go into the zucchini, but it is still firm. Garnish: If desired, add a dollop of sour cream, sprinkle with dill, and serve.
Expert Recipe Tips
- Choose the right zucchini: Medium-sized zucchini (about 8-9 inches long) work best. Too large and they'll be watery and seedy; too small and they won't hold enough filling.
- Drain the sauerkraut well: Excess liquid from sauerkraut can make the filling watery. Squeeze it with your hands through a fine sieve, or press it between paper towels before adding it.
- Cool the potatoes first: If you're using freshly made mashed potatoes, let them cool before mixing with the cheese and seasonings-this keeps the filling firm and easier to work with.
- Press the filling down firmly: Use the back of a spoon to pack the filling tightly into the zucchini boats. This prevents gaps and helps the filling stay put when serving.
- Cover with foil while baking: Foil traps steam, helping the zucchini cook evenly without drying out. Remove the foil near the end if you want the top lightly golden.
- Don't overbake: The zucchini should be fork-tender but still firm enough to hold its shape. Overbaking will make them mushy and watery.
- Add a creamy finish: A small dollop of sour cream and a sprinkle of fresh dill on top just before serving adds authentic pierogi flavor and freshness.
- Make it your own: Swap bacon for sautéed mushrooms if you prefer vegetarian, or try different cheeses like mozzarella or Swiss for a twist on the flavor.
🍽Equipment
You'll need a 9X13-inch baking dish (at least 2 inches deep) for this stuffed zucchini with mashed potatoes recipe. I usually use a lasagna pan. (affiliate link). Alternatively, you can use a baking sheet.
👪 Serving Size
This delicious stuffed zucchini recipe serves 8. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This is a Weight Watchers zucchini boats recipe, and it's only 2 WW points per serving. If I use instant mashed potatoes and add milk and margarine, I add those points as well.
🥗 What to Eat with Zucchini Boats
If you're not sure what sides to serve with zucchini boats, I recommend serving them with Air Fryer Kielbasa (shown).
If you're looking for something lighter, they pair well with this Quick Cucumber Kimchi, Spinach salad, Skinny Coleslaw, or Grilled Corn Stuffed Bell Peppers.
These loaded potato stuffed zucchini also pair well with soups like my Healthy Corn Chowder or Beef Borscht (with canned beets)
You can also serve them as a side dish with meals like BBQ Beer Butt Chicken or Marinated Maple BBQ Pork Loin Steaks!
And be sure to check out my 35 Recipe ideas for what to serve with stuffed zucchini!
🌡️Storage
These low-calorie zucchini boats can be stored in the fridge in an airtight container for up to 3 days, then reheated in the microwave for approximately 1 minute.
Make ahead: If you want to make this pierogi boat recipe ahead, I recommend you prepare the zucchini and stuffing mix a day in advance, then store them in separate containers until you are ready to cook them.
I do not recommend freezing this stuffed zucchini, as both potatoes and zucchini tend to get watery when frozen. If you have an abundance of zucchini, I would recommend Shredding and freezing it for future use.
I know these easily stuffed zucchini boats would make Baba proud, although she wasn't exactly health-conscious herself. She didn't eat very healthily or exercise. She also had a plethora of health concerns, including diabetes, and passed away after having a stroke at the young age of 66 (when I was only 12 years old). I am assuming she would have eaten healthier if she had known what we know now.
Either way, I want to be around for my kids and future grandchildren as long as possible, so I try to eat healthy, and although it's no guarantee, it definitely increases the odds. And since longevity is said to be ⅓ lifestyle, ⅓ genetics, and ⅓ dumb luck, it's the one thing I can control!
Top Tip: What to do with leftover Dry Cottage Cheese
You will have some leftover Dry Curd Cottage Cheese/Farmer's Cheese, so here are some more recipes to use it up: 15 Recipes with Dry Cottage Cheese.
You can also freeze it for up to 3 months in an airtight container (I put the entire original container into a Ziploc freezer bag.
I didn't get my Baba's perogy recipe (or any of her recipes), but I was ever so fortunate to get my husband's grandma's incredible Cottage Cheese and Potato Perogies Recipe!
Not only did we have her authentic recipe, but we also had the opportunity to watch her make them and write down every step! She always used dry curd cottage cheese in her perogies and that's why I use it in most of my Ukrainian recipes. You can find those Ukrainian recipes HERE!
As for my recipes, I am doing everything I can to preserve them. That's one of the reasons I started this blog. Not only do I want to eat healthy so I can increase my odds of living longer to enjoy my future grandchildren, but I also want to make sure my recipes live on so they can enjoy making them!
❔ Recipe FAQs
If you can't find dry curd cottage cheese, ricotta or well-drained cottage cheese can be used, though the texture will be creamier and less traditional. Paneer (crumbled) also works in a pinch.
Absolutely! This recipe is a perfect way to use up leftover pierogi filling. But I do recommend adding the other ingredients in addition to the perogy potato cheese mixture - it's much more flavorful!
Place the zucchini boats on a plate and microwave for about 1 minute, or until heated through. You can also reheat them in the oven at 350°F for about 10-15 minutes.
Yes! You can prepare the filling and hollow out the zucchini a day in advance. Store them separately in airtight containers in the fridge, then assemble and bake when you're ready to serve.
Whether you're looking for potato-stuffed zucchini ideas, healthy stuffed zucchini boats, ww zucchini recipes, stuffed zucchini recipes, zucchini boat ideas, or simply new recipes to try, this recipe doesn't disappoint!
🍽More Savory Zucchini Recipes
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📋 Healthy Pierogi Stuffed Zucchini
Equipment
Ingredients
- 4 medium or large zucchini about 1¾ pounds
Pierogi Filling:
- 2 cups mashed potatoes 1- 113 g bag of instant mashed potatoes
- 1 cup dry curd cottage cheese *also known as Farmer's cheese
- ½ cup low-fat cheddar cheese shredded
- ½ teaspoon onion powder
- ½ cup real bacon bits *make sure they are gluten-free (not all brands are)
- ¼ cup sauerkraut drained, patted dry and finely chopped
- 1 teaspoon dried dill *2 teaspoon fresh dill
Garnish
- dollop sour cream
- dill *fresh is best
Instructions
- Preheat oven to 400 degrees F/205 degrees C. Spray a 9x13 inch baking dish with non- stick cooking spray. Prepare mashed potatoes, as per package directions. Cool. NOTE * use a low-fat milk and margarine to reduce calories. Add remaining filling ingredients.
- Wash and cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and centre out of each zucchini half, leaving at least ¼ inch thick zucchini boat.4 medium or large zucchini
- Place the zucchini in the baking dish cut-side up.
- Mix the filling ingredients together.2 cups mashed potatoes, 1 cup dry curd cottage cheese, ½ cup low-fat cheddar cheese, ½ teaspoon onion powder, ½ cup real bacon bits, ¼ cup sauerkraut, 1 teaspoon dried dill
- Spoon the perogy filling mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon. * I didn't do this in the main photos (I piled it a little higher), but I was using zucchini that was a little smaller, so I had more filling. It will still work either way, as long as you compress the filling in the cavity of the zucchini.
- Cover the baking dish with foil. Bake for 25-30 minutes or until soft enough that fork can easily go into zucchini, but is still firm.
Garnish:
- If desired, add a dollop of sour cream, sprinkle with dill and serve.dollop sour cream, dill
Notes
- Choose the right zucchini: Medium-sized zucchini (about 8-9 inches long) work best. Too large and they'll be watery and seedy; too small and they won't hold enough filling.
- Drain the sauerkraut well: Excess liquid from sauerkraut can make the filling watery. Squeeze it with your hands or press it between paper towels before adding it.
- Cool the potatoes first: If you're using freshly made mashed potatoes, let them cool before mixing with the cheese and seasonings-this keeps the filling firm and easier to work with.
- Press the filling down firmly: Use the back of a spoon to pack the filling tightly into the zucchini boats. This prevents gaps and helps the filling stay put when serving.
- Cover with foil while baking: Foil traps steam, helping the zucchini cook evenly without drying out. Remove the foil near the end if you want the top lightly golden.
- Don't overbake: The zucchini should be fork-tender but still firm enough to hold its shape. Overbaking will make them mushy and watery.
- Add a creamy finish: A small dollop of sour cream and sprinkle of fresh dill on top just before serving adds authentic pierogi flavor and freshness.
- Make it your own: Swap bacon for sautéed mushrooms if you prefer vegetarian, or try different cheeses like mozzarella or Swiss for a twist on the flavor.
Amy
These were sooo good and filling! I used real mashed potatoes and old cheddar cheese! Will definitely make again!
Terri Gilson
Thanks, Amy! I'm really glad you loved them and thanks for taking the time to comment and let me know 🙂
Carolyn
I have dry ricotta I have to use up so am going to try these with it! I can’t see why it wouldn’t work! Thanks for sharing!
Terri Gilson
Hi Carolyn- for sure! I don't know why it wouldn't work either. Although, it may not be quite as 'tangy' as the dry cottage cheese. I'd love to hear how it turns out! Hope you enjoy them 🙂