Chicken Zucchini Boats
Inspired by the fertile coasts of the Mediterranean, these Chicken Zucchini Boats marry fresh produce with succulent, spiced chicken. It's a modern twist on stuffed vegetables, offering a light yet satisfying main course.
Ingredients
Main Ingredients
2 large zucchinis - organic, if possible
1 tablespoon olive oil - extra virgin
½ cup onion - finely chopped
2 cloves garlic - minced
1 pound ground chicken - free-range
1 teaspoon dried oregano
½ teaspoon salt - or to taste
¼ teaspoon ground black pepper - freshly ground
1 cup ketchup (tomato sauce Australia and UK) - quality brand recommended- ½ cup mozzarella - shredded
- ¼ cup fresh basil - chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and, using a spoon, carefully scoop out the seeds to create shallow wells.
- In a large skillet over medium heat, add the olive oil. Once shimmering, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Increase the heat to medium-high and add the ground chicken. Cook, breaking up with a wooden spoon, until no longer pink, about 5–7 minutes. Stir in the oregano, salt, and pepper.
- Pour in the tomato sauce and allow the mixture to simmer for 5 minutes, until slightly thickened.
- Arrange the zucchini halves in a baking dish and spoon the chicken mixture into each zucchini boat generously. Top with shredded mozzarella.
- Bake in the preheated oven for 15–20 minutes, or until the zucchinis are tender and the cheese is bubbly and lightly golden.
Notes
For a lighter version, substitute mozzarella with feta cheese. To enhance the flavors further, consider adding a pinch of red pepper flakes to the chicken mixture.
Nutrition
Calories: 246kcalCarbohydrates: 11gProtein: 23gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 98mgSodium: 372mgPotassium: 1232mgFiber: 3gSugar: 7gVitamin A: 589IUVitamin C: 35mgCalcium: 49mgIron: 2mg
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