Pescatarian Dill Cucumber Cottage Cheese Boats
These crisp cucumber boats are the kind of no-fuss, feel-good dish that disappears fast at any table. Hollowed-out English cucumbers act as cool, crunchy vessels for a creamy herbed filling made from low-fat cottage cheese, fresh dill, chives, garlic powder, and a pinch of salt — nothing complicated, nothing hidden. A short rest in the fridge lets the herbs bloom into the cheese, so every bite is bright, savory, and surprisingly satisfying. The whole thing comes together with minimal prep and zero cooking, making it an ideal light lunch, snack, or appetizer when you want something fresh without turning on the stove. Cottage cheese brings a solid hit of protein, so these little boats hold their own as a standalone bite rather than just a side. Garnish with extra dill and chives right before serving and they look genuinely impressive for how little effort they take.
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Learn more →Ingredients
4 servings
- 4 medium english cucumbers
- 2 cups low-fat cottage cheese
- 3 tbsp fresh dill, finely chopped
- 2 tbsp fresh chives, thinly sliced
- ¼ tsp garlic powder
- ¼ tsp salt
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- 1 tsp fresh dill sprigs (optional)
Instructions
- 1
Trim the ends from each cucumber and halve them lengthwise. Use a small spoon or melon baller to scoop out the seeds and a shallow channel of flesh, leaving a sturdy shell about 1/4 inch thick. Pat the inside of each boat dry with a paper towel.
- 2
In a mixing bowl, combine the cottage cheese, dill, chives, garlic powder, and salt. Stir with a fork until evenly mixed.
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