Cheesy Zucchini Slippers
A cheesy, low-carb zucchini slipper recipe that uses cheddar + blended cottage cheese for a super creamy, melty topping — an alternative to a baked potato!
Equipment
- 1 Air Fryer Can use a regular oven in place of the air fryer.
Ingredients
- 1 –2 large zucchinis homegrown works best — the bigger the better
- 2 tbsp olive oil or melted butter
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika optional
- 1/4 tsp cayenne pepper optional for spice
- Cheese Topping
- ½ cup full-fat cottage cheese your fav brand!
- ½ cup shredded sharp cheddar
- 1 tbsp Greek yogurt or heavy cream helps the blend
- 1 –2 tbsp grated parmesan optional for extra melt + browning
Instructions
- Prep the Zucchini
- Slice zucchini lengthwise into ½–¾ inch “slippers.” Remove the seeds.
- Lightly score the surface with shallow crosshatch cuts (helps the cheese stick).
- Brush with olive oil or butter and season with salt, pepper, garlic powder, and paprika, cayenne pepper.
- Pre-Cook the Slippers
- This step keeps them from getting watery under the cheese.
- Air Fryer: 400°F for 8 minutes
- Oven: 425°F for 12 minutes
- They should be just starting to soften but not fully cooked.
- Make the Cheese Blend
- Blend or food-process:
- cottage cheese
- cheddar
- yogurt or cream
- parmesan (optional)
- salt + pepper
- Blend until smooth and thick like a cheesy spread.
- Add Cheese + Finish Cooking
- Spread the cheese mixture generously over each slipper.
- Cook until melty, browned, and bubbly:
- Air Fryer: 400°F for 5–7 more minutes
- Oven: 425°F for 10–12 more minutes
- Optional Finishes
- Sprinkle more cheddar on top during the last minute
- Dust with smoked paprika
- Finish with fresh chives or parsley
Notes
I served mine with grilled ham but these are filling and delicious all alone. Each slipper has 4-5 carbs.