Cucumber Boats
These easy Cucumber Boats are crisp, creamy, and protein-packed. Filled with cottage cheese and seasoned with dill, they make a quick, healthy snack, appetizer, or light lunch that’s low in carbs, fiber-rich, and ready in just 10 minutes.
Equipment
- 1 small bowl
- 1 spoon
- 1 knife
- 1 Cutting board
Ingredients
- 1 medium cucumber
- 1 cup low-fat cottage cheese
- ½ teaspoon dried dill or fresh, finely chopped
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Cucumber: Start by washing your cucumber thoroughly under cool running water to remove any dirt or residues. Pat it dry with a clean kitchen towel. Using a vegetable peeler, carefully peel the outer skin of the cucumber if desired, leaving a smooth, tender surface for a cleaner bite. Next, cut the cucumber in half lengthwise using a sharp knife, creating two long halves. Then, take each half and slice it lengthwise again so you have four long, boat-shaped cucumber pieces. Set them aside on a cutting board.
- Hollow Out the Boats: Using a small spoon, gently scoop out a portion of the cucumber’s inner seeds to create a hollow cavity in each half. Be careful not to scoop too aggressively, as you want the cucumber walls to remain sturdy enough to hold the filling. This step transforms the cucumber halves into perfect “boats” ready to be filled.
- Mix the Cottage Cheese Filling: Take a small mixing bowl and add 1 cup of low-fat cottage cheese. Sprinkle in 1/2 teaspoon of dill, adjusting to your taste preference. Add a pinch of salt and a few cracks of freshly ground black pepper. Using a spoon or small spatula, stir the mixture until the dill, salt, and pepper are evenly distributed throughout the cottage cheese. The filling should be creamy, fragrant, and slightly tangy from the dill.
- Fill the Cucumber Boats: Carefully spoon the cottage cheese mixture into the hollowed-out cucumber halves. Use the back of the spoon to gently press the filling down, ensuring it sits neatly inside without spilling over. Fill each boat generously but neatly, so every bite delivers the perfect balance of cucumber crunch and creamy cottage cheese.
- Garnish and Season: For an optional finishing touch, lightly sprinkle a pinch of extra dill or freshly cracked black pepper over the top of each filled cucumber boat. This not only enhances the flavor but also adds a visually appealing element.
- Serve and Enjoy: Arrange the cucumber boats on a serving plate and serve immediately for maximum freshness and crunch. These boats can also be prepared ahead of time and stored in an airtight container in the refrigerator for up to a day, making them a convenient, quick-to-grab snack or appetizer. Enjoy as a light lunch, nutritious snack, or part of a meal prep plan for the week.
Notes
- Choose firm, fresh cucumbers for the best crunch and structure.
- Low-fat or regular cottage cheese can be used depending on preference.
- Adjust seasoning gradually—cottage cheese can vary in saltiness.
- Fresh dill enhances flavor, but dried dill works well in a pinch.
- For extra texture, add finely chopped vegetables like bell peppers or cherry tomatoes.
- These boats are best enjoyed fresh but can be refrigerated for up to a day.
- Use a small spoon to hollow out cucumbers carefully, preventing the walls from breaking.
