Ingredients

The following ingredients have 4 Servings
  • 4 medium or large zucchini (about 1¾ pounds)
  • 1/2 180 g package Gluten-free instant mashed potatoes (* or use your leftover mashed potatoes)
  • 1 cup dry curd cottage cheese (*also known as Farmer's cheese)
  • ½ cup low-fat cheddar cheese (shredded)
  • ½ tsp onion powder
  • 1/2 cup real bacon bits (*make sure they are gluten-free (not all brands are))
  • 1/4 cup sauerkraut (drained, patted dry and finely chopped)
  • 1 teaspoon dried dill (*2 tsp fresh dill)
  • dollop sour cream
  • dill (*fresh is best)

Instruction

  • 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.
  • Place the zucchini in the baking dish cut-side up.
  • Spoon the perogy filling mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
  • 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.