Zucchini Boats With Chicken Recipes

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CHICKEN PARMESAN ZUCCHINI BOATS RECIPE



Chicken Parmesan Zucchini Boats Recipe image

Stuffed zucchini boats filled with the flavors of chicken parmesan. This low carbohydrate, high protein meal will leave you feeling satisfied!

Provided by Amanda Finks

Categories     Dinner     Entree     Main Course

Time 55m

Number Of Ingredients 9

4 medium zucchini (about 1 3/4 pounds)
1 lb. ground chicken
1/4 tsp. salt
1/4 tsp. ground black pepper
2 garlic cloves (minced)
1 cup pasta sauce
1/4 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese
Optional: sliced fresh basil for topping

Steps:

  • Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
  • Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.
  • Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
  • As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a 1/4 inch thick zucchini boat.
  • Place the zucchini in the baking dish cut-side up.
  • Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
  • Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
  • Cover the baking dish with foil. Bake for 35 minutes.
  • Sprinkle with fresh basil and serve.

Nutrition Facts : ServingSize 2 boats, Calories 332 kcal, Carbohydrate 13.3 g, Protein 38.2 g, Fat 17.8 g, SaturatedFat 6.1 g, Fiber 2 g

CHICKEN PARMESAN ZUCCHINI BOATS



Chicken Parmesan Zucchini Boats image

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

4 medium zucchini
1 tablespoon plus 1 teaspoon olive oil
Kosher salt and freshly ground black pepper
1 pound ground chicken
1 teaspoon dried Italian seasoning
2 cloves garlic, minced
1 1/2 cups homemade or jarred marinara (I like Rao's)
1/2 cup shredded mozzarella
2 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F.
  • Slice off the ends of the zucchini and cut in half lengthwise. Use a spoon to remove the flesh of the zucchini, then chop the flesh and set aside. Place the zucchini boats on a baking sheet and drizzle with 1 teaspoon of the olive oil. Season lightly with salt and pepper. Bake for 20 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the ground chicken and cook, using a wooden spoon to break up the chicken, until browned, 8 to 10 minutes. Add the Italian seasoning, garlic, zucchini flesh, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook an additional 2 to 3 minutes. Add 1/2 cup of the sauce and mix well.
  • Spoon some of the chicken mixture into each zucchini boat. Top each zucchini boat with some of the remaining marinara, then top with the mozzarella and a sprinkle of Parmesan. Bake until the cheese is bubbly and golden brown, an additional 15 to 20 minutes.

ZUCCHINI BOATS WITH CHICKEN



Zucchini Boats with Chicken image

Quick and easy stuffed zucchini boats with chicken.

Provided by Paddy 22

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 35m

Yield 2

Number Of Ingredients 8

1 large zucchini
2 cups shredded cooked chicken
1 cup shredded low-fat mozzarella cheese
1 cup grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon olive oil
1 (8 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can low-fat cream of mushroom soup

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Cut zucchini in half and remove the seeds. Set aside.
  • Place chicken, mozzarella cheese, and Parmesan cheese in a mixing bowl and mix well; season with salt and pepper. Transfer mixture into zucchini halves; place on a baking sheet.
  • Bake in the preheated oven until zucchini boats are tender, 20 to 30 minutes.
  • While zucchini bakes, heat oil in a pan over medium-high heat. Saute mushrooms in the hot oil until soft, about 5 minutes.
  • At the same time, pour mushroom soup into a pot and cook over medium-low heat until warmed. Stir sauteed mushrooms into the soup. Spoon mixture over baked zucchini boats and serve.

Nutrition Facts : Calories 787 calories, Carbohydrate 25.3 g, Cholesterol 180.9 mg, Fat 40.9 g, Fiber 4.1 g, Protein 80.1 g, SaturatedFat 17.3 g, Sodium 1837.1 mg, Sugar 7.5 g

CHICKEN ENCHILADA-STUFFED ZUCCHINI BOATS RECIPE BY TASTY



Chicken Enchilada-Stuffed Zucchini Boats Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, salt, ground black pepper, chili powder, olive oil, salsa, zucchini, shredded cheddar cheese, roma tomato, avocado, chopped cilantro, lime, nonfat greek yogurt, lime juice, salt

Provided by Joey Firoben

Categories     Lunch

Yield 1 serving

Number Of Ingredients 15

1 boneless, skinless chicken breast, sliced into ½-inch (1 cm) pieces
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon chili powder
2 teaspoons olive oil
½ cup salsa, mild
1 zucchini, cut in half lengthwise, centers hollowed out
2 tablespoons shredded cheddar cheese
1 roma tomato, diced
¼ avocado, dinced
2 tablespoons chopped cilantro
1 lime, cut into wedges
½ cup nonfat greek yogurt, plain
1 tablespoon lime juice
¼ teaspoon salt

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Cut zucchini in half and hollow out the centers
  • Add the Greek yogurt, lime juice, and salt together in a small bowl and stir to combine.
  • On a cutting board, season the chicken breast with salt, pepper, and chili powder.
  • Heat olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the chicken and cook until browned, about 3 minutes.
  • Remove the chicken from the pan and let cool. Once cooled, shred the chicken with a fork.
  • Add the chicken to a bowl with the salsa and stir to combine.
  • Stuff chicken mixture in hollowed out zucchini boats, and top with cheddar cheese.
  • Bake until cheese is melted and browned, and zucchini is tender, about 20 minutes.
  • Top with tomato, avocado, cilantro, and lime crema. Serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 696 calories, Carbohydrate 52 grams, Fat 26 grams, Fiber 13 grams, Protein 68 grams, Sugar 29 grams

ZUCCHINI BOATS



Zucchini Boats image

After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. -Mrs. C. Thon, Atlin, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 9

2 medium zucchini (about 8 inches)
3/4 pound ground beef
1 small onion, chopped
1/2 cup chopped fresh mushrooms
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
1 cup shredded cheddar cheese, divided
2 tablespoons ketchup
Salt and pepper to taste

Steps:

  • Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.

Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 337mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.

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