Stuffed Zucchini Boats
You asked and you shall receive! We had so many requests for this recipe!
When my son was born, and I entered the world of cooking and baking from scratch.
If the recipe calls for Tahini? I ground up sesame seeds.
Buttermilk? I churned up some butter from heavy cream and got the buttermilk.
I realized it’s easy to recreate with the right tools. Why am I telling you all this? This is also when the concept for weekly dinner menus was created in the Delish house.
I found it easier to grocery shop on a weekly basis around the weekly dinner menu. Full disclosure, the concept was alive eleven years ago, I would dabble in it, however, it took me a while to put the concept into fruition on a weekly basis. It always took me by surprise how easy it was and “what should we have for dinner tonight?” was not a discussion or a question that ate at my time. I am sure we have all spent time in that wormhole!
The Stuffed Zucchini boats were on our weekly dinner menu. I post a menu each week, for anyone looking for inspiration for their own dinner menus. Weekly dinner items can be from my own creations, restaurants, Chef Harvey and Food Safety Guru creations, magazines, books, cooking shows, etc. Remember, I have three harsh critics at the table so, it is the perfect time to get reviews.
We got the base of this recipe from the September 2021 issue of Food Network Magazine. Of course in the Delish kitchen, we added our own Pinch and made it our own.
Hera’s Pinch
Make it a Taco! Use taco seasonings for the beef and sprinkle some cheddar cheese on top. Garnish with some minced Spinach on top. Also, mix 1/4 cup of sour cream and the juice of 1 lime and drizzle on top.
Stuffed Zucchini Boats
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 zucchinis (about 2 1/2 pounds), halved lengthwise and seeds scooped out
- Salt and Pepper to taste
- 1 red onion, diced
- 1/2 of an heirloom tomato
- 2 teaspoons ground cumin
- 2 teaspoons curry powder
- 1 pound ground chicken
- 3 tablespoons of tomato paste
- 1 cup chicken broth
- 3 ounces of feta cheese, crumbled
- 3/4 cup plain Greek yogurt
- 3 tablespoons fresh lemon juice
- 1/2 cup packed fresh dill, torn
Instructions
- Preheat the oven to 400℉. Drizzle a rimmed baking sheet with 2 tablespoons of olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the heirloom tomato, cumin, curry powder, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook for about 1-2 minutes and add ground chicken, cook for five minutes until browned. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4-5 minutes.
- Turn the zucchini boats cut-side up and fill with the chicken mixture, packing it in. Sprinkle with cheese and roast until the cheese is softened, about 10 minutes.
- Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.
Notes:
Note: you may substitute the meat for ground beef or turkey.
