These Zucchini Boats are filled with a hearty chicken mixture, topped with plenty of cheese, and baked to perfection! This is a simple, low carb recipe that I’m certain the entire family is going to enjoy!
Zucchini boats is a classic dish that never goes out of style. Now that the holidays are almost over and we’ve been indulging our little hearts outs, I really try to put out recipes that are a little bit on the lighter side, calorie-wise! There are so many ways to serve zucchini, and I have to say this is probably one of my favorites. Stuff it and serve it!
What I love about this dish is that it’s so easy to customize the flavors to your liking! Another great aspect is that you really don’t need to make a side dish to go along with it! By all means you can if you like, but is a veggie and entree all in one!
Feeling Something Healthy?
Zucchini is incredibly healthy! It’s packed full of nutrients such as folate, vitamin B6, C, and K, potassium, and manganese. It has a super low calorie count, low in carbs, and has a ton of fibre! Not only that, but it does wonders for the body, protecting against inflammation, and aiding in digestion, and thyroid function.
This recipe is a great way to get some veggies into not only yourself, but your kids, and even your partners – for those of you that are familiar with that struggle!
- Rice – I used uncooked white rice today but you can use whichever you prefer!
- Zucchini – 4 whole zucchinis.
- Chicken – 1lb of ground chicken will work – feel free to use turkey as well!
- Onion – 2 sprigs of green onion.
- Garlic – 4 fresh cloves, please! If you’re using jarred garlic, 1 1/2 teaspoons is equal to 1 fresh clove!
- Worcestershire sauce – There are low sodium options if you’re looking to reduce salt content.
- Spices – Today I’m using Italian spice as well as red pepper flakes!
- Salt and pepper – To taste.
- Tomato sauce – Any brand will work great!
- Cheese – I’m using gruyere today!
How To Make Zucchini Boats
- Preheat oven: To 350 F degrees.
- Cook rice: According to the package instructions, cook the rice and set aside.
- Prepare zucchini: Cut each zucchini in half. and hollow out the middles, to make room for the stuffing.
- Create stuffing: In a large skillet, add the ground chicken and cook until it is no longer pink. Add the green onion, garlic, Italian seasoning, red pepper flakes, salt and pepper, and tomato sauce. Stir these ingredients until they are well combined and cook for 5 minutes. Finally, add in the rice.
- Build boats: Spoon the mixture into each zucchini half and then transfer each half into a baking dish.
- Bake and serve: Place the baking dish into the oven and cook for 30 minutes. Once time is up, remove baking dish from oven and top zucchini halves with cheese. Place back into the oven for an additional 10 minutes or until cheese is melted or begins to brown. Serve warm!
Do I Have To Use Zucchini?
While I really hope that you do – you can use different vegetables with this recipe as well. You want to be selective in picking veggies that are easily “stuff-able” and can withstand the stuffing you’re going to put in them! Some other vegetables that I would use for this dish would be yellow squash, butternut squash, small sized eggplants, as well as bell peppers or, even potatoes.
- You can use whichever kind of protein you like! Using ground sausage, turkey, beef, even pork will work great in this dish. For my vegetarian friends, black beans or chickpeas work great as well!
- Use a favorite brand of tomato sauce, something with herbs or perhaps something that packs a little heat! We’re all about flavor over here so use your preference!
- Pick whichever cheese is your favorite! You don’t have to use gruyere, other cheeses such as mozzarella, provolone, and even parmesan will taste great in this dish!
How To Serve
If you’re thinking your boats need a side dish or a little something else to pair with, here are a few suggestions as to what will work with this dish!
- Feta Fry Bread
- Instant Pot Baked Beans
- Scalloped Sweet Potatoes
- Instant Pot Rice
- Butter Biscuits
- Cauliflower Poppers
I really don’t recommend freezing zucchini boats, only because the zucchini is going to become very mushy upon thawing. That being said, you can freeze the meat filling mixture for up to 2 months! Just thaw the mixture and spoon onto the zucchini as you did above!
More Post-Holiday Healthy Recipes Here:
- Leftover Turkey Noodle Soup
- Easy Thai Steak Salad
- Maple Soy Grilled Salmon Steaks
- Italian Stuffed Peppers
- Asian Chopped Chicken Salad
- Vietnamese Fish Tacos
- Grilled Harissa Sesame Chicken Thighs
- Avocado Chicken Salad
- Preheat the oven to 350 F degrees.
- Cook the rice according to package instructions.
- Cut the zucchini in half and hollow out the middle for stuffing.
- In a large skillet add the ground chicken and cook until no longer pink. Add the green onion, garlic, Italian seasoning, red pepper flakes, salt, pepper and tomato sauce. Stir until well combined. Continue cooking for 5 more minutes. Stir in the rice.
- Spoon chicken/rice mixture into each zucchini half. Transfer stuffed zucchini to a baking dish and place in the oven. Cook for 30 minutes. Top each zucchini half with gruyere cheese and bake for an additional 10 minutes or until the cheese melts and starts to brown.
- I really don’t recommend freezing zucchini boats, only because the zucchini is going to become very mushy upon thawing. That being said, you can freeze the meat filling mixture for up to 2 months! Just thaw the mixture and spoon onto the zucchini as you did above!