Thursday, March 28, 2013

Zuchini Boats

This is not a meatless recipe, but could be adapted to be - just leave out the chicken and replace with your favorite bean! 


4-5 small to medium Zucchinis
1 cup shredded chicken
8 oz Tomato sauce
1/2 cup salsa (your favorite - I used Newman's Own mild)
Homemade Taco Seasoning
1/3 cup water
3/4 cup Shredded cheddar cheese (or as much as you want:)


For Tomato Sauce:
1.  Place tomato sauce and salsa in a pot.
2. Let simmer (low to low medium heat) while you prepare the boats and chicken.

Zucchini Boats:
1. Preheat oven to 375 F. 
2. Wash and slice zucchini in half
3. Use a melon baller or teaspoon (what I used) to scoop out the centers.
4. Keep the centers to be added with chicken mixture. 
5. Place in 9 x 13 baking dish.

1. In a pan place shredded chicken, taco seasoning, zucchini centers and water.
2. Cook over medium heat until chicken has absorbed all the liquid/spices, then reduce heat.

Putting it together:
1. Place chicken mixture into the center of each zucchini (be generous:).
2. Pour tomato sauce over zucchini.
3. Top with shredded cheese.
4. Bake for 20-30 minutes*
*I baked mine for 30 minutes and the zucchini still had a little crunch - you don't want to bake it too long or it will be mushy

Step 1: Rinse off Zucchini. Slice in half lengthwise.

Step 2: Use a melon baller (or a measuring spoon) to scrape out the inside of the zucchini. Set aside what you scrap out - don't throw it away!

 Step 3: Place Zucchini in a 9x13 baking dish.
 Step 4: Cook chicken. Add zucchini and seasoning. Make tomato sauce.
 Step 5: Place chicken mixture into zucchini boats.

Step 6: Pour tomato sauce over zucchini. Top with cheese

Step 7: Back @375 F for 20-30 minutes (or longer if you want a "softer" zucchini boat)

*Serve with sour cream and tortilla chips!


  1. This looks really good, Jacki. I might have to try it :-)

  2. O my word. This looks delicious! *pinning*


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