If you’re looking for a new way to spice up zucchini , you should make more zucchini boats!
When you use zucchini as a flavor vessel, and fill it with vegetables and and proteins , then tip with cheese and bake the combinations are endless!
The outcome is just as delicious as you would think. The texture of the zucchini after being roasted will still have a nice bite that stands up to the cheesy gooey filling inside. I like it when I want something a little out of the ordinary, sometimes combining your grains with vegetables and protiens can be boaring. Plus this perfect if you are on a keto, low card like food plan.
My favorite part is when the filling on the inside is just perfect and really comes together with all of the flavors. Yum!
How I make mine
1 Zucchini, Includes Skin Raw 31 Calories per serving
1/2 cup Cheese Mozzarella Shredded Part Skim
1 cup raw spinach
1 cup watercress
2 tsp Garlic Salt Spice Blends 1 Salt and Pepper to taste
1/2 tbsp Olive Oil
1/4 cup chopped chicken breast meat, cooked then shredded
Preheat the oven to 400 degrees
Trim ends from zucchini and slice in half, lengthwise. Use the tip of a spoon to scrape out the zucchini flesh, chop it and set it aside to be added the other vegetables
Cook the chicken first until cooked through in olive oil.
Add the spinach and watercress and the zucchini flesh , garlic salt and mix well.
Spoon the mixture into each zucchini boat. Top each zucchini boat with the shredded part-skim mozzarella
Bake until the cheese is bubbly and golden brown and zucchini is soft and or until heated through about 25 minutes.
chef tip : Pick your own filling ! This recipe includes chicken., There’s a way to adapt this meal for almost anyone by just adding more vegetables to the mix instead of a protein. Be creative, it’s probably what I love most about them.