Italian Chicken Zucchini Boats
User Reviews
5
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
200 kcal
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Course
Main Course
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Cuisine
Italian
Italian Chicken Zucchini Boats
Description
This recipe starts by scooping out zucchini halves to create hollow shells while saving the scooped flesh to cook with diced chicken breast, onion, garlic, canned tomatoes, and Italian seasonings like basil and oregano. The filling is sautéed until softened and combined thoroughly, then spooned into the zucchini halves placed on a baking sheet. Baking at 350°F allows the zucchini to soften while completing the cooking of all components.
mozzarella cheese is sprinkled on top and melted during an additional brief session in the oven, adding a creamy, mild finish with a slight golden crust. The texture contrasts the tender vegetables and fully cooked chicken throughout.
The resulting zucchini boats serve well as a main dish or a substantial side. They can be a useful way to incorporate vegetables and lean protein together in one prepared dish. Variations including other meats or cheeses can customize the flavor profile, and jarred spaghetti sauce can simplify the preparation if preferred.
Ingredients
- 2 large zucchini
- 10 oz. chicken breast cooked and diced
- 1 small onion diced
- 2 cloves garlic minced
- ½ cup diced tomatoes drained, canned
- 1 tsp. basil dried
- 1 tsp. oregano dried
- black pepper to taste
- 1 cup mozzarella cheese divided, shredded, low-fat
Instructions
- Preheat oven to 350 degrees F.
- Cook and dice chicken into bize-size pieces and set aside. This is a great time to used frozen crock pot chicken too.
- Cut each squash in half lengthwise and scoop out flesh, leaving a ¼-inch shell (careful not to cut through the shell).
- Dice the squash that you scooped out.
- Add 1 tablespoon of coconut oil or olive oil to a large skillet and heat over medium-high heat.
- Add onion and garlic and cook for about 5 minutes.
- Then add the chopped squash and tomatoes to the skillet and cook for another 5 minutes, until it has softened as well.
- Add diced chicken, basil, oregano, and pepper and stir well.
- Place the zucchini halves onto a baking sheet lined with parchment paper or foil.
- Divide the chicken mixture evenly onto each of the 4 halves.
- Bake for 15 minutes.
- Remove from oven and top with mozzarella cheese.
- Bake for an additional 5 minutes or until the cheese is melted.
- ENJOY!!
Notes
- Ground beef, turkey, or sausage can substitute chicken for different meat options.
- Mozzarella is preferred for topping, but Romano or Parmesan cheeses offer alternative flavors.
- Using jarred spaghetti sauce can speed up preparation instead of making a fresh sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1half | |
| Calories | 200kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 63mg | 21% |
| Sodium | 315mg | 13% |
| Potassium | 837mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 34.3mg | 38% |
| Calcium | 314mg | 31% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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