Stuffed Zucchini Boats
User Reviews
5
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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 servings
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Calories
254 kcal
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Course
Main Course
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Cuisine
Italian
Stuffed Zucchini Boats
Description
This recipe begins by baking hollowed zucchini halves to soften them slightly. The filling is prepared by sautéing cubed chicken breast seasoned with Italian seasoning, garlic powder, salt, and pepper, then combined with marinara sauce. The mixture is then spooned into the zucchini boats, topped with grated parmesan and shredded mozzarella cheese, and returned to the oven briefly to melt the cheese thoroughly.
The result is tender zucchini skin holding a warm, flavorful mixture of chicken and tomato sauce, topped with melted, lightly browned cheese. The herbs and seasoning create an Italian-inspired flavor profile complemented by the richness of the cheeses.
The dish can be served as a main course or substantial side. It pairs well with a simple salad or crusty bread. For variations, ground meats like turkey or beef may be substituted for the diced chicken to adjust texture and flavor preferences.
Leftover zucchini boats should be stored in an airtight container and consumed within 3 to 4 days. The flesh scooped from the zucchini can be saved and used in other preparations. This dish can be partially prepared ahead by removing the zucchini flesh in advance to reduce cooking time on serving day.
Ingredients
- 4 zucchini stems removed
- cooking spray
- 1 pound chicken breast cut into small cubes, boneless, skinless
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup marinara sauce
- ¼ cup Parmesan Cheese grated
- ¼ cup mozzarella cheese shredded
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Cut each zucchini in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Save for another use.
- Place the zucchini on the prepared baking sheet cut-side up and lightly coat with cooking spray. Bake for 15 minutes, until the zucchini becomes slightly tender.
- Meanwhile, heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken Italian seasoning, garlic powder, salt and pepper. Cook, stirring occasionally for 8-10 minutes, until chicken is cooked through. Add the marinara sauce and cook, stirring occasionally, for an additional 2 minutes.
- Scoop the chicken mixture into the zucchini boats. Top the chicken with parmesan cheese and mozzarella cheese. Return the zucchini boats to the oven and bake for 5-7 more minutes or until the cheese melts.
- Sprinkle with fresh basil and parmesan cheese, if desired, and serve.
Notes
- Store leftovers in an airtight container for up to 3 to 4 days in the refrigerator.
- Prepare the zucchini by scooping out the flesh one day before serving to save time.
- Substitute chicken breast with ground chicken, turkey, or ground beef if preferred.
- Use cooking spray to lightly coat zucchini before initial baking for easier roasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 2boats | |
| Calories | 254kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 31g | 62% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 83mg | 28% |
| Sodium | 809mg | 34% |
| Potassium | 1099mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 723IU | 14% |
| Vitamin C | 40mg | 44% |
| Calcium | 164mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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