Alina
268
When zucchini are in peak season, this simple baked zucchini boat recipe is a great way to turn a few basic ingredients into a full meal. Tender zucchini halves are filled with finely chopped chicken breast, juicy tomatoes and a handful of semi-hard yellow cheese, then baked until the vegetables soften and the topping melts. The result is a light but satisfying dish that works for lunch or dinner and feels perfect for a casual family meal.
Ingredients
- 4 pcs about 1.5 lb total zucchini
- 14 oz chicken breast
- 2 pcs tomatoes
- 1½ cups shredded semi-hard yellow cheese
- to taste salt sweet paprika
- to taste dried herbes de provence
Instructions
- Cut the zucchini in half lengthwise and scoop out the inside with a spoon to make boats.
- Finely chop the zucchini flesh you scooped out.
- Finely chop the chicken breast and the tomatoes.
- In a bowl, mix the chopped zucchini flesh, chicken breast and tomatoes. Add a little salt, sweet paprika and Herbes de Provence, then stir to combine.
- Spoon the prepared filling into the zucchini boats.
- Grate the cheese and sprinkle it over the stuffed zucchini boats.
- Bake in a preheated oven at 350°F (180°C) for about 30 minutes.
Nutrition
Serving: 100g | Calories: 104kcal | Carbohydrates: 2.8g | Protein: 10.7g | Fat: 5.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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