Italian Stuffed Zucchini Boats with Ground Chicken

5 from 11 votes

Italian Stuffed Zucchini Boats with Ground Chicken

These Easy Italian Stuffed Zucchini Boats are healthy, keto and low carb. They are stuffed with a delicious ground chicken and vegetable filling and baked to cheesy perfection.

Prep Time15

Cook Time55

Total Time1 10

Course: dinner

Cuisine: Italian

Servings: boats

Calories: 191kcal

Author: Agnieszka

Ingredients

4 medium zucchini
1 lb ground chicken
1 medium onion chopped
2 garlic cloves crushed
3 oz baby or regular spinach
5 oz baby bella or button mushrooms chopped
1 15 oz can diced tomatoes
1 tablespoon tomato paste heaping
1 tablespoon olive oil
1 ¼ cup shredded mozzarella cheese
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon red pepper flakes
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees.
Cut zucchinis in half lengthwise. Scoop out the flesh with a melon baller or a sharp spoon, leaving ¼" thick This recipe does not use the scooped out zucchini pieces but they’re great for freezing and using in smoothies or soups.
Place the hollowed out zucchini halves onto a baking sheet and bake for 30 minutes. Set aside.
In the meantime, prepare the stuffing. Heat up oil in a large skillet and cook onions and mushrooms for a couple minutes. Add the garlic, spices and chicken. Cook together stirring and breaking up the meat until no longer pink.
Stir in canned tomatoes and tomato paste and cook together for about 3 minutes. Add spinach and cook a minute or so until spinach is wilted. Taste the sauce and season with salt and pepper to taste.
Top the zucchini halves with the meat tomato mixture and bake uncovered for about 15-20 minutes.
Take out of the oven and sprinkle with cheese. Bake until cheese is melted, about 5 more minutes.
Serve sprinkled with fresh chopped parsley or scallions.

Notes

Any ground meat will work for this recipe. I like using ground chicken but turkey, lean beef or pork will also be delicious!

Nutrition