📋 Healthy Pierogi Stuffed Zucchini
Have your perogy fix and healthy food too! These quick and easy, gluten-free, low-fat and Weight Watchers friendly Healthy Pierogi Stuffed Zucchini are filled with potato and cheese, are flavorful, but low on calories and fat!Â
Servings 8 zucchini boats
Calories 146kcal
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
*NOTE:Â The process photos and final photos look different because they were taken in very different lighting.
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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 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.
Nutrition
Serving: 1boat | Calories: 146kcal | Carbohydrates: 19g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 335mg | Potassium: 520mg | Fiber: 2g | Sugar: 4g | Vitamin A: 222IU | Vitamin C: 32mg | Calcium: 68mg | Iron: 1mg
