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Chicken Zucchini Boats with Red Peppers and Mushrooms

average rating is 3 out of 5, based on 150 votes

Indulge in a delicious and healthy meal with these Chicken Zucchini Boats filled with flavorful ground chicken, vibrant red peppers, and savory mushrooms. Topped with melted vegan mozzarella and Parmesan cheese, each bite is a delightful combination of textures and tastes. With simple preparation and satisfying results, this recipe is sure to entice your taste buds and impress your guests.

Serving suggestions/tips:

Serve the Chicken Zucchini Boats as a main course accompanied by a fresh salad or whole grains for a well-rounded meal. You can also garnish with fresh herbs like parsley or basil for an extra burst of freshness.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Chicken Main Meal Lunch Main Course Dinner Gluten-free Low-carb High-protein Keto-friendly Paleo-friendly Dairy-free Grain-free Nut-free Egg-free Sugar-free Low-calorie Clean-eating Whole30-compliant Weight loss Diabetes-friendly Heart-healthy Quick and easy One-pot Weeknight dinner Mediterranean diet Balanced meal Family-friendly Meal prep Fiber-rich Vitamin-rich Iron-rich Calcium-rich Anti-inflammatory Immune-boosting

Ingredients

4 medium-sized zucchinis
1 red pepper, chopped
8 oz. mushrooms, sliced
1 lb. ground chicken
1 cup vegan mozzarella
1/2 onion, chopped
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup grated Parmesan cheese

Directions

Preheat your oven to 375°F (190°C).
Cut each zucchini in half lengthwise. Scoop out the seeds and flesh from the center, leaving a hollow boat-like shape. Set the zucchini boats aside.
In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and the garlic is fragrant.
Add the ground chicken to the skillet and cook until it's no longer pink, breaking it up into small pieces with a wooden spoon.
Once the chicken is cooked, add the chopped red pepper and sliced mushrooms to the skillet. Cook for an additional 5 minutes, or until the vegetables are tender.
Sprinkle the dried oregano, dried basil, salt, and black pepper over the chicken and vegetable mixture. Stir well to combine the flavors. Remove the skillet from the heat.
Fill each zucchini boat with the chicken and vegetable mixture, dividing it evenly among the boats.
Place the stuffed zucchini boats in a baking dish. Sprinkle the vegan mozzarella cheese and grated Parmesan cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Once cooked, remove from the oven and let the zucchini boats cool for a few minutes before serving.
Serve the Chicken Zucchini Boats with Red Peppers and Mushrooms hot and enjoy!