Stuffed Zucchini Boats

Stuffed Zucchini Boats 

Stuffed zucchini boat recipe is so handy , they are perfect for a healthy weeknight meal. Stuffed zucchini boats are Keto based and low carb. Stuffed with chicken, marinara, they make a quick and easy healthy meal.

 Stuffed Zucchini Boats 

Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
Serves: 4 to 6

Ingredients:

• 1 Tbsp. olive oil
• 4 medium zucchini
• 1 lb. ground chicken
• 2 tsp. Italian seasoning
• 1/4 tsp. red chili flakes
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 ½ cups marinara sauce
• 1 ½ cups shredded mozzarella cheese
• Salt and fresh black pepper

Instructions:

• Preheat the  oven at 475F & prepare baking sheet with parchment paper.
• Half zucchini lengthwise, using a small spoon, hull the flesh of the zucchini, leaving about ¼-inch thickness around the edges. 

• Heat a non-stick skillet over medium-high heat. Add olive oil. Then toss chicken, onion, garlic for 3-5 minutes. Add seasoning, chili flakes, salt, black paper. Lastly add marinara sauce and cook for another 5 minutes cover with a lid.

• Spoon the filling into the zucchini shell evenly.
• Drizzle stuffed zucchini boats with cheese, black pepper & olive oil.

• Bake it for about 18-20 minutes or until the zucchini is tender & the top is golden brown.
• Serve hot.

Some tricks & tactics for perfect zucchini boats:

• Squeezed out the excess water, with a kitchen towel. Because no one likes watery zucchini.
• Be careful when you hollow out zucchini. Don`t scoop too much.
• Try to use fresh chicken breasts, even you can use others like beef, mutton.
• For vegetarian flavour skip meat and use lots of veggies as filling.
• If you want dairy free like me, ignore cheese like me.

Storage Tips:

• Leftovers will stay fresh in the fridge for 2-3 days in an airtight container.
• I don't recommend freezing it. If you want you can store cooked filling for 15-30days.

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