Cucumber Stuffed with Cottage Cheese & Cheddar
Creamy, sharp, and cold in the same bite. Cottage cheese and shredded cheddar fold together with oregano and black pepper, then press into hollowed cucumber halves that stay crisp underneath.
Four ingredients, five minutes, no cooking. At 13 grams of protein and 171 calories, it is a snack you can build faster than you can decide what to eat.
Creamy, sharp, and cold in the same bite. Cottage cheese and shredded cheddar fold together with oregano and black pepper, then press into hollowed cucumber halves that stay crisp underneath.
Four ingredients, five minutes, no cooking. At 13 grams of protein and 171 calories, it is a snack you can build faster than you can decide what to eat.
Ingredients
- cucumber 0.5 piece
- cottage cheese, 4% milkfat 3 tablespoons
- cheddar cheese, shredded 1 ounce
- oregano, dried 1 teaspoon
Method
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Cut the cucumber in half lengthwise. Use a teaspoon to remove the seeds from the cucumber. Pat the cucumber halves dry with kitchen paper.
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In a bowl, mix the cottage cheese, cheddar, oregano and some freshly ground pepper together.
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Spoon the filling onto the cucumber halves. Press down firmly.
Use sharp or extra-sharp cheddar. Mild cheddar disappears into the cottage cheese. The sharper the cheese, the less you need to make each bite distinct.
Behind this recipe
Is this enough protein for a snack?
At 13 grams of protein from 171 calories, roughly 30 percent of the energy comes from protein. Research on calorie deficits found that the protein-to-calorie ratio of what you eat matters for preserving lean mass. This snack packs protein efficiently for its size.
Read the full evidence reviewCan I swap the cheddar for a different cheese?
Any firm or semi-firm cheese that shreds works. Gouda, Gruyère, Monterey Jack, or Parmesan all fit. Softer cheeses like feta or goat cheese crumble instead of shred, but they mix into the cottage cheese just as easily. The flavor shifts with each choice.
Can I make these ahead of time?
Assemble up to 3 to 4 hours ahead and refrigerate. Beyond that, the cucumber releases water and the filling loosens. If prepping for later, pat the cucumber extra dry after scooping the seeds.
