Healthy Recipes Easy Stuffed Zucchini Boats. Regardless of whether you love cooking, part of being a grown-up has the option to take care of yourself with stuff that is, in reality, bravo.
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How To Cook Stuffed Zucchini Boats
After trying sincerely and raising a family for our entire lives, we presently appreciate a less complicated life. Returning to fundamentals implies getting a charge out of older style home cooking like this stuffed zucchini boat
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Stuffed Zucchini Boats
(1 votes, average: 5.00 out of 5)
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- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 minutes
- Yield: 3 1x
- Diet: Vegetarian
Description
After trying sincerely and raising a family for our entire lives, we presently appreciate a less complicated life.
Ingredients
- 2 zucchinis
- Cooking spray
- 0.5 lb. chicken breast cut into cubes
- 0.67 Tbsp olive oil
- 0.17 tsp Italian seasoning
- 0.17 tsp garlic powder
- 0.17 tsp salt
- 0.17 tsp ground black pepper
- 0.5 cup pasta sauce
- 0.17 cup grated parmesan cheese
- 0.17 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F.
- To prepare the zucchini, cut the zucchini in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Repeat for the remaining zucchini.
- Place the zucchini in a baking dish or cookie sheet cut-side up and lightly coat with cooking spray. Place in the pre-heated oven for 15 minutes until the zucchini cooks slightly and becomes tender.
- Meanwhile, to prepare the chicken, heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken along with the seasoning, salt and pepper.
- Cook for 8-10 minutes until the chicken is cooked through. Add the pasta sauce and cook for an additional 2 minutes, stirring occasionally.
- Scoop the chicken mixture into the zucchini boats. Top the chicken with parmesan cheese and mozzarella cheese. Return the zucchini boats to the oven for 5 more minutes, or until the cheese is melted.
- Sprinkle with fresh basil and parmesan cheese, if desired, and serve.
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make-Ahead: You can make the scoop out the flesh of the zucchini one day in advance to make the recipe quicker the day you’re ready to eat it.
Substitutes: For best results, follow the recipe as is. If you’d like to substitute the chicken for ground chicken, turkey, or even ground beef, that’s totally fine.
- Category: Healthy Recipes
- Method: Easy
- Cuisine: Asian
Keywords: Healthy Recipes, Easy Recipes