Sprinkledwithbalance.com
Deliciously cheesy, nutritious and packed with flavor, these chicken zucchini boats are low-carb, easy to make and amazing for meal-prep. Zucchini halves filled with ground chicken cooked with onion, mushrooms, garlic and spices, mixed with marinara sauce and topped with melted mozzarella and fresh basil.
Let’s get started!
Gather all your ingredients.
Preheat oven to 375° F. Wash and cut ends of each zucchini, then slice them in half lengthwise. Using a spoon, gently scoop the seedy flesh, then sprinkle with salt and place on paper towels.
1
Heat up olive oil in skillet over medium-high heat. Add chopped onion and sliced mushrooms. Cook for about 5 minutes or until tender, stirring often with wooden spoon.
2
Once veggies are tender, push them to one side of skillet, add a little more olive oil if needed, then add ground chicken. Brown for 2 min, then mix it with mushrooms and onion.
3
Add spices, mix and cook for 5 min. Then add garlic and cook until fragrant, about 30seconds to 1 min.
4
Add in marinara sauce, stir it in well, bring to low boil then reduce heat to medium-low, and let simmer uncovered for about 8-10 min.
5
Lightly coat baking dish with oil spray, then lay zucchini halves skin down. Fill each of them with the chicken marinara mixture.
6
Sprinkle the shredded mozzarella on top, then add dish to oven for 23 to 28 minutes. After 23 min, carefully poke a couple of zucchini with tines of fork to see if they're cooked.
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