Stuffed Zucchini Boats
Delicious and nutritious zucchini boats stuffed with a delightful blend of chicken, cream cheese, and spices, perfect for any meal.
Ingredients
Main Ingredients
- 4 medium medium zucchini Choose firm and blemish-free zucchinis.
- 2 cups cooked chicken, shredded Can substitute with ground turkey, beef, or lentils for variation.
- 1 cup cream cheese
- 1 cup parmesan cheese, grated
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste Season generously for best flavor.
- Olive oil For drizzling.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Rinse the zucchinis under cool water and pat dry.
- Slice the zucchinis in half lengthwise. Use a spoon to scoop out the center, creating hollow boats, without piercing the skin.
Filling
- In a large mixing bowl, combine the shredded chicken, cream cheese, parmesan cheese, marinara sauce, Italian seasoning, salt, and pepper. Mix until well incorporated.
Stuffing and Baking
- Drizzle the inside of the zucchini halves with olive oil.
- Generously fill each boat with the chicken mixture, pressing it down gently.
- Place the stuffed zucchini boats in a baking dish and cover with foil. Bake for 25-30 minutes, removing the foil during the last 10 minutes.
Serving
- Once out of the oven, let the zucchini cool for a few minutes. Serve them as is or with a sprinkle of fresh herbs.
Notes
These boats store well and can last for 3-4 days in the fridge. Consider variations with Mediterranean ingredients or breakfast items.