Cheesy Stuffed Zucchini Boats
Cheesy Stuffed Zucchini Boats are filled with a hearty mixture of ground chicken, seasonings, bell peppers, and topped with a layer of cheese. Perfect for a quick dinner or a flavorful side dish!
Servings: 4
Equipment
- Skillet
- Baking Pan
Ingredients
- 2 medium Zucchini
- 2 Tablespoons Olive Oil
- ⅓ cup Diced Onion
- 2 Tablespoons Minced Garlic
- 4 oz Ground Chicken
- 2 cups Zucchini Flesh from the zucchini finely chopped
- ½ cup Crushed Tomato, canned
- ½ Tablespoon Kosher Salt
- ½ teaspoon Paprika
- ½ teaspoon Dried Oregano
- ½ teaspoon Chile Flakes
- ¼ teaspoon Black Pepper
- ⅓ cup Red Bell Pepper, diced
- ⅓ cup Yellow Bell Pepper, diced
- ⅛ cup Basil Leaves, plus more for garnish
- 1 cup Mozzarella Cheese
- ½ cup Parmesan Cheese
Instructions
Prepare the Zucchini Boats
- Halve the zucchini lengthwise and scoop out the flesh using a spoon, leaving a ¼ inch thickness along the edges.
- Finely chop the flesh, drain it and reserve the flesh for the filling.
Prepare the Filling
- Heat olive oil in a pan over medium heat.
- Add onion and minced garlic and sauté for 2-3 minutes until softened.
- Add ground chicken, stirring frequently until fully cooked. Break up large chunks for even cooking.
- Add zucchini flesh and crushed tomatoes, mixing evenly. Cook for 3-4 minutes to allow the diced zucchini to soften slightly.
- Season with salt, paprika, dried oregano, chile flakes, and black pepper. Stir until well combined.
- Add in diced bell pepper and let the mixture simmer for 5 minutes or until the vegetables are tender and the flavors meld.
- Turn off the heat, add fresh basil, and fold it into the filling.
Stuff the Zucchini Boats
- Preheat an oven to 350℉ (180℃).
- Place hollowed zucchini halves on a baking pan.
- Spoon the filling into each hollowed zucchini boat.
- Sprinkle mozzarella and parmesan cheese on top.
- Bake the stuffed zucchini for 20 minutes in a preheated oven at 350℉ (180℃).
- Garnish with freshly chopped basil and serve warm.
Notes
Storage
Refrigeration: Store leftovers in an airtight container for up to 2 days.Freezing: Not recommended for cooked stuffed zucchini boats as they become mushy when thawed. To make ahead: Prep the meat filling and store it in the freezer for up to 1 month. Thaw before stuffing fresh zucchini and baking.
Nutrition
Calories: 280kcal
