These stuffed zucchini boats with creamy spicy chicken are so tasty that even the zucchini haters will secretly love. The simplicity is the key to this recipe. A few zucchinis and leftover chicken. Put some cream and sriracha drops and the magic is done.
20 minutes and the dinner is ready. Isn’t that the dream for a busy day?
I love the simplicity of this dish, but I love more that I can make multiples variations of the filling and the result is always delicious. You can get as creative as you want with the filling of zucchini boats. Versatile is the word for this dish.
One of the tricks to get firm zucchini boats is to bake them without the filling for about 5 minutes to drain some of the water out of the zucchinis. This will prevent soggy zucchini boats.
The filling is a mix of everything-you-have-in-your-fridge with some cream cheese to form a paste. Then, top with some grated mozzarella cheese and we are done.
Cheesy, healthy and completely yummy!
- 2 medium zucchinis
- 400 gr chicken breast
- 2 tbsp cream cheese
- 2 tbsp leek chopped
- ½ cup mozzarella cheese grated
- 1 tbsp coriander chopped
- 1 tbsp sriracha
- Salt and pepper
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Preheat the oven to 200ºC (390ºF)
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Trim the end of the zucchinis and cut in half, lengthwise. With the help of a spoon scrape out the center to create space for the filling. Put the zucchinis in a baking sheet. Add a pinch of salt and black pepper and take it to the oven for 5 minutes.
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Boil the chicken and then shred it.
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Mix the cream cheese, the leek, the coriander, the sriracha and the shredded chicken. Add a pinch of salt and pepper and mix well.
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Fill the zucchini boats with the chicken mix. Top with mozzarella cheese and take to the oven for 10 minutes in broil mode.
Owner and Food blogger on The Cookware Geek. She loves cooking, baking, traveling, playing with the cats, and knitting. She believes that eating delicious meals doesn’t require a culinary degree or a Michelin-star chef in your kitchen.
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