Cucumber boats with low-fat cottage cheese and fresh dill

Cucumber boats with low-fat cottage cheese and fresh dill. Lacto-vegetarian, gluten-free.

The perfect, late- summer appetizer, this dish is versatile enough to be served as a side dish too, or as an accompaniment to barbecued chicken.  The cucumbers add a refreshing crunch and the cottage cheese adds just the right amount of protein.  Very low in carbohydrates, the cucumber boats are nevertheless, surprisingly filling.

Cucumber boats with cottage cheese and dill filling © 2015 Sangeeta Pradhan

Makes 4 servings.  

Ingredients:

2 medium-large cucumbers, about 6” long.

1 cup low-fat, cottage cheese

¼ cup frozen corn

¼ cup orange or red sweet bell peppers, finely chopped

8 small, ripe, pitted olives, chopped

2 scallions (green onions), finely chopped, divided: set aside 1 tbsp. for garnish

Juice of a ½ a fresh lime, about 2 tsp or to taste

Salt to taste *

2 tsp extra virgin olive oil

Dash of hot sauce or to taste (optional)

3 tsp fresh chopped dill, divided; 2 tsp for filling + 1 tsp for garnish

Method:

1. Wash cucumbers thoroughly. Wipe dry with a kitchen towel.
2. Using a sharp knife, carefully cut each cucumber in half vertically.
3. Using a melon scoop, scoop out the inside of the cucumbers leaving behind the thick shell. Set aside.
4. Bring a ½ cup of water to boil in a non-stick sauce pan. Drop the corn into the pot and allow to boil for about 2 minutes. Turn off the heat, and let sit for another couple of minutes. Drain water and transfer cooked corn to a medium-sized mixing bowl.
5. Add cottage cheese, red peppers, olives, scallions, lime juice, hot sauce (optional) 2 tsp of the dill and salt to the cooked corn in the bowl.
   

   From left to right: chopped, pitted olives, cooked corn, fresh dill, orange bell peppers, chopped scallions and low-fat cottage cheese  in the center © 2015, Sangeeta Pradhan

6. Gently combine all ingredients.
   

   Filling for cucumber boats © 2015 Sangeeta Pradhan

7. Divide above filling equally into 4 sections.
8. Gently fill each cucumber shell with above mixture.
9. Garnish with reserved dill and chopped scallions
10. Serve immediately.
    

    Figure 1: Serving size: 1/2 of a cucumber ( obtained by slicing in half vertically) © 2015 Sangeeta Pradhan

     

Chef’s tip: Cucumber shells may get soggy if not served within the hour of filling the shell. You may refrigerate filling, assemble shells at the last-minute, and serve immediately.  It is advisable to add salt* just before assembly to prevent filling from getting watery.

* You may not need to add salt, as there is some salt in both the cottage cheese as well as olives.

Nutrition information: 

Serving size: 1/2 of a cucumber ( cut vertically) with filling

The % Daily value is based upon a 2000 calorie diet. Nutrient analysis source: myfitnesspal.com. Myfitnesspal.com is an independent web site that is not in any way affiliated with this blog

Disclaimer: This column is for informational purposes only and should not be construed as medical advice. Please consult your doctor or registered dietitian for recommendations tailored for your unique needs.