I often look for meals that are satisfying but also keep things light and fresh, especially when I’m cooking with seasonal vegetables. Zucchini is one of my favorite go-to ingredients for creating healthy, easy recipes. Today, I am really happy to share two fantastic zucchini boat recipes that transform this simple veggie into a complete and exciting meal you will love.
These recipes are perfect for anyone wanting to add more vegetables to their plate without sacrificing great taste. You’ll find options for different flavor preferences, both using fresh zucchini as the star. Get ready to cook something truly tasty!
Jump to Recipe:
- 1. Garlic Sesame Honey Chicken Zucchini Boats Recipe
- 2. Healthy Mexican Zucchini Boats with Cheese Recipe
Garlic Sesame Honey Chicken Zucchini Boats Recipe
These zucchini boats are filled with flavorful ground chicken, coated in a sweet and garlic, sesame, and honey sauce. It’s a delightful way to enjoy a balanced meal with plenty of fresh vegetables.
Key Ingredients & Tips
- Toasted Sesame Oil: This adds a deep, nutty aroma that makes the sauce extra special. Use it towards the end for best flavor.
- Scooping Zucchini: When you hollow out the zucchini, make sure to leave about a half-inch border so your boats are sturdy enough to hold the filling.
- Chicken Options: You can use ground turkey instead of chicken if you prefer; it works just as well with these flavors.
What You Need
- 2 large zucchinis
- 1 tbsp olive oil
- 1 lb ground chicken
- 3 cloves garlic, minced
- 1/4 cup honey
- 2 tbsp soy sauce (low sodium preferred)
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp sesame seeds, for garnish
- 2 green onions, sliced, for garnish
⏱️ Time: 45 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Prepare Zucchini & Chicken
Preheat your oven to 375°F (190°C). Cut zucchinis in half lengthwise and scoop out the pulp, leaving a border. Set aside the zucchini shells. In a large skillet, heat olive oil over medium heat. Add ground chicken and cook until browned, breaking it up with a spoon. Drain any excess fat.
Step 2: Make the Filling
Add minced garlic to the cooked chicken and cook for another minute until fragrant. Stir in honey, soy sauce, rice vinegar, grated ginger, and red pepper flakes (if using). Let it simmer for 2-3 minutes until the sauce slightly thickens and coats the chicken. Remove from heat and stir in the sesame oil.
Step 3: Stuff & Bake
Arrange the hollowed zucchini shells on a baking sheet. Evenly spoon the chicken mixture into each zucchini boat. Bake for 20-25 minutes, or until the zucchini is tender and the filling is heated through.
Step 4: Garnish & Serve
Once baked, remove the zucchini boats from the oven. Garnish generously with sesame seeds and sliced green onions. Serve hot and enjoy your delicious meal!
📝 Final Note
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Healthy Mexican Zucchini Boats with Cheese Recipe
These zucchini boats are packed with a hearty, spiced meat filling and topped with melted cheese, offering a comforting and wholesome meal. It’s an easy dish that brings a lot of flavor to your table.
Key Ingredients & Tips
- Cheese for Melting: A good blend of cheddar and Monterey Jack cheese works wonderfully for a creamy, bubbly top. Feel free to use a lighter cheese if you prefer.
- Spice Level: Adjust the amount of chili powder or cayenne pepper to make it as mild or as spicy as you like. You are in control!
- Make it Vegetarian: If you want a meat-free option, swap the ground meat for cooked black beans and corn, or a mix of lentils.
What You Need
- 2 large zucchinis
- 1 tbsp olive oil
- 1 lb ground beef or turkey
- 1 onion, chopped
- 1 bell pepper (any color), chopped
- 1 packet (1 oz) taco seasoning
- 1 (15 oz) can diced tomatoes, undrained
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 cup corn (fresh or frozen)
- 1 cup shredded Monterey Jack or cheddar cheese
- Optional toppings: salsa, sour cream, cilantro
⏱️ Time: 50 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Prep the Zucchini
Preheat your oven to 375°F (190°C). Halve the zucchinis lengthwise and use a spoon to scoop out the seeds and some pulp, leaving about a 1/4 to 1/2 inch thick shell. Place the hollowed zucchini on a baking sheet.
Step 2: Cook the Mexican Filling
In a large skillet, heat olive oil over medium heat. Add ground beef or turkey and cook until it’s browned and crumbly. Drain off any excess fat. Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes. Stir in the taco seasoning, diced tomatoes, black beans, and corn. Let it simmer for 5-7 minutes, allowing the flavors to combine.
Step 3: Stuff & Bake
Evenly spoon the Mexican meat mixture into each zucchini boat. Sprinkle the shredded cheese generously over the top of each boat. Bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Step 4: Serve with Toppings
Carefully remove the baked zucchini boats from the oven. You can serve them warm with your favorite toppings like a dollop of fresh salsa, a spoon of light sour cream, or a sprinkle of fresh cilantro. Enjoy this hearty and healthy meal!
📝 Final Note
These zucchini boats are fantastic served with a simple green salad on the side for a complete dinner. They also reheat well for lunch the next day.
