Description
Weeknight dinner does not get easier than chicken stuffed zucchini boats with spices, marinara sauce, and cheese. Made with less than 10 ingredients for delicious meal!
Ingredients
Units
Scale
- 1 Tbsp. olive oil, plus extra for drizzling zucchini
- 4 medium zucchini, halved lengthwise, about 2 lbs.
- 1 lb. ground chicken
- 2 tsp. Italian seasoning
- 1/4 tsp. red chili flakes
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Kosher salt and fresh black pepper
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Using a small spoon, hollow out the flesh of the zucchini, leaving about ¼-inch thickness around the edges. Place cut side-up on the baking sheet.
- Lightly drizzle the hollowed-out side with olive oil and season with salt and pepper to taste. Bake for 15 minutes.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken, Italian seasoning, and red chili flakes. Cook for 4-5 minutes or until no longer pink, breaking up the meat with a spatula.
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Add the onion and garlic. Season with salt and pepper to taste. Cook for an additional 2-4 minutes or until onion is softened, stirring frequently.
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Pour the marinara sauce into the pan and bring to a simmer. Cook until heated through and slightly thickened, about 5 minutes. You want any liquid from the chicken and veggies to steam out and only thick sauce mixture remaining.
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Spoon the meat mixture evenly into the zucchini shells, then top with the shredded cheese.
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Bake for 10-15 minutes, or until cheese is melted and zucchini is tender. If desired, broil for few minutes until the top is golden brown.
Notes
- Baking: For best results, use a baking sheet and not a casserole dish, otherwise, the zucchini will release a lot of liquid if crowded too much.
- Leftovers: Leftovers will last in the refrigerator for about 3-4 days when stored in an airtight container. I do not recommend freezing as the zucchini does not hold up well when reheated.
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 208
- Sugar: 6.1 g
- Sodium: 416.4 mg
- Fat: 11 g
- Carbohydrates: 10.2 g
- Protein: 18.7 g
- Cholesterol: 53 mg
