Delicious Zucchini Boats Stuffed with Chicken and Tomatoes – A Flavorful Oven-Baked Delight

Experience a nutritious, light, and juicy meal bursting with flavor! These oven-baked zucchini boats stuffed with chicken and tomatoes will become a cherished recipe for home cooks everywhere. Using simple ingredients, you can prepare a gorgeous lunch or dinner with an Italian flair. They also make a fantastic treat for special occasions.

Step-by-Step Preparation Guide

Total preparation time: 1 hour

1. Step 1:

   

   Start by gathering fresh, medium-sized zucchinis with tender skin and small seeds. Avoid older or overly mature squash. You can substitute with zucchini varieties, though they may require slightly longer baking or a brief microwave softening before stuffing.

2. Step 2:

   

   Wash and dry the zucchinis thoroughly, then slice them lengthwise to create elongated boats. Carefully scoop out the flesh leaving about a 1 cm thick wall intact. You may choose to incorporate the scooped flesh into the filling by reducing chicken accordingly, or set it aside; this recipe omits it.

3. Step 3:

   

   Wash and pat dry chicken breast or thigh fillets, then dice into small cubes. Choose lean breast meat for a lighter option or thigh meat for richer flavor. Ground chicken or turkey can also be used as alternatives.

4. Step 4:

   

   Wash fresh tomatoes, remove seeds and watery core, and chop the flesh into small cubes for the filling.

5. Step 5:

   

   Peel and finely chop onion and garlic to add depth and aroma to the dish.

6. Step 6:

   

   Drain mozzarella from its brine, pat dry, then shred or chop into small pieces. You can substitute with any good melting cheese such as cheddar, gouda, or suluguni for a delightful creamy topping.

7. Step 7:

   

   Warm 1 tablespoon of vegetable oil in a skillet over medium heat. Sauté onion and garlic until fragrant, ensuring garlic does not burn for the best flavor.

8. Step 8:

   

   Add diced chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until excess moisture evaporates and chicken turns lightly golden. Season with Italian herbs, salt, and pepper to taste. If using the zucchini flesh, add it now and sauté together.

9. Step 9:

   

   Stir in chopped tomatoes and cook for an additional 3-4 minutes to blend the flavors. Meanwhile, preheat your oven to 350°F (180°C).

10. Step 10:

    

    Fill each zucchini boat evenly with the chicken and vegetable mixture. Arrange them in a greased baking dish or a deep-sided tray to catch juices during baking.

11. Step 11:

    

    Drizzle remaining vegetable oil over the stuffed zucchinis and sprinkle generously with shredded cheese. Bake in the preheated oven for 20-25 minutes until zucchinis are tender and cheese is melted and golden. If cheese melts before zucchinis soften completely, cover loosely with foil to finish baking.

12. Step 12:

    

    Transfer the zucchini boats to a serving dish, garnish with freshly chopped herbs like parsley or basil, and serve hot. Enjoy your vibrant, wholesome meal!

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