Cheesy Stuffed Zucchini Boats
Ingredients
- 2 mediumzucchini
- 2 tbspolive oil
- ⅓ cdiced onion
- 2 tbspminced garlic
- 4 ozground chicken
- 2 czucchini flesh from the zucchini
finely chopped
- ½ ccrushed tomato
canned
- ½ tbspkosher salt
- ½ tsppaprika
- ½ tspdried oregano
- ½ tspchile flakes
- ¼ tspblack pepper
- ⅓ cred bell pepper
diced
- ⅓ cyellow bell pepper
diced
- ⅛ cbasil leaves
plus more for garnish
- 1 cmozzarella cheese
- ½ cparmesan cheese
Directions
Prepare the zucchini boats
- 1
Halve the zucchini lengthwise and scoop out the flesh using a spoon, leaving a ¼ inch thickness along the edges.
- 2
Finely chop the flesh, drain it and reserve the flesh for the filling.
Prepare the filling
- 1
Heat olive oil in a pan over medium heat.
- 2
Add onion and minced garlic and sauté for 2-3 minutes until softened.
- 3
Add ground chicken, stirring frequently until fully cooked. Break up large chunks for even cooking.
- 4
Add zucchini flesh and crushed tomatoes, mixing evenly. Cook for 3-4 minutes to allow the diced zucchini to soften slightly.
- 5
Season with salt, paprika, dried oregano, chile flakes, and black pepper. Stir until well combined.
- 6
Add in diced bell pepper and let the mixture simmer for 5 minutes or until the vegetables are tender and the flavors meld.
- 7
Turn off the heat, add fresh basil, and fold it into the filling.
Stuff the zucchini boats
- 1
Preheat an oven to 350℉ (180℃).
- 2
Place hollowed zucchini halves on a baking pan.
- 3
Spoon the filling into each hollowed zucchini boat.
- 4
Sprinkle mozzarella and parmesan cheese on top.
- 5
Bake the stuffed zucchini for 20 minutes in a preheated oven at 350℉ (180℃).
- 6
Garnish with freshly chopped basil and serve warm.
Cheesy Stuffed Zucchini Boats
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About this Recipe
Craving a dinner that's both incredibly satisfying and packed with fresh flavor? These Cheesy Stuffed Zucchini Boats are your perfect weeknight solution, transforming humble zucchini into a hearty, cheesy, and utterly delicious main dish.
What makes these zucchini boats truly shine is the meticulously balanced filling. It’s a savory symphony of tender ground chicken, bright bell peppers, and aromatic seasonings, all nestled within perfectly scooped zucchini halves and crowned with a generous layer of bubbly, golden cheese. This recipe offers a wonderful way to enjoy vegetables as the star of your meal.
You can expect a delightful blend of textures and tastes with every forkful. The zucchini becomes tender, providing a fresh, slightly sweet contrast to the robust, savory chicken and tomato filling. Hints of paprika, dried oregano, and subtle chile flakes infuse the dish with a comforting warmth, while the vibrant diced red and yellow bell peppers add a pleasant crunch and sweetness. Topped with both mozzarella and Parmesan, each boat boasts an irresistible gooey, cheesy finish that’s sure to please everyone at the table.
While this recipe is fantastic as written, it’s also wonderfully adaptable. For a different protein, you could easily substitute the ground chicken with lean ground turkey. If you’re aiming for a vegetarian option, consider replacing the chicken with a plant-based mince or adding extra finely chopped vegetables like mushrooms to the filling. You can also adjust the chile flakes to suit your preferred level of spice, making it as mild or as zesty as you like. Feel free to experiment with different melty cheeses, too.
These Cheesy Stuffed Zucchini Boats are excellent as a standalone dinner, providing a complete and flavorful meal for any occasion. They also make a fantastic, impressive side dish that elevates any spread.