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!
Ingredients
- 2 mediumzucchini
- 2 tablespoonsolive oil
- ⅓ cupdiced onion
- 2 tablespoonsminced garlic
- 4 ozground chicken
- 2 cupszucchini flesh from the zucchini (finely chopped)
- ½ cupcrushed tomato, (canned)
- ½ tablespoonkosher salt
- ½ teaspoonpaprika
- ½ teaspoondried oregano
- ½ teaspoonchile flakes
- ¼ teaspoonblack pepper
- ⅓ cupred bell pepper, (diced)
- ⅓ cupyellow bell pepper, (diced)
- ⅛ cupbasil leaves, (plus more for garnish)
- 1 cupmozzarella cheese
- ½ cupparmesan 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.