Cheesy Stuffed Zucchini Boats with Parmesan Cheese

Serves 4 in about 50 minutes. The pot starts with ground chicken, then basil leaves.

Ingredients

• 2 medium zucchini
• 2 tablespoons olive oil
• ⅓ cup diced onion
• 2 tablespoons minced garlic
• 4 oz ground chicken
• 2 cups zucchini flesh from the zucchini finely chopped
• ½ cup crushed tomato, canned
• ½ tablespoon kosher salt
• ½ teaspoon paprika
• ½ teaspoon dried oregano
• ½ teaspoon chile flakes
• ¼ teaspoon black pepper
• ⅓ cup red bell pepper, diced
• ⅓ cup yellow bell pepper, diced
• ⅛ cup basil leaves, plus more for garnish
• 1 cup mozzarella cheese
• ½ cup parmesan cheese

Method

1. Halve the zucchini lengthwise and scoop out the flesh using a spoon, leaving a ¼ inch thickness along the edges.
2. Finely chop the flesh, drain it and reserve the flesh for the filling.
3. Warm olive oil in a pan over a medium flame.
4. Tip in onion and minced garlic and sauté for 2-3 minutes until softened.
5. Tip in ground chicken, while stirring often until fully cooked. Break up large chunks for even cooking.
6. Stir in zucchini flesh and crushed tomatoes, mixing evenly. Simmer for 3-4 minutes to allow the diced zucchini to soften slightly.
7. Season with salt, paprika, dried oregano, chile flakes, and black pepper. Mix until well combined.
8. Tip in diced bell pepper and let the mixture simmer for 5 minutes or until the vegetables are tender and the flavors meld.
9. Turn off the heat, add fresh basil, and fold it into the filling.
10. Heat an oven to 350℉ (180℃).
11. Set hollowed zucchini halves on a baking pan.
12. Spoon the filling into each hollowed zucchini boat.
13. Scatter mozzarella and parmesan cheese on top.
14. Cook the stuffed zucchini for 20 minutes in a preheated oven at 350℉ (180℃).
15. Garnish with freshly chopped basil and serve warm.

More chicken ideas are in the chicken collection.