These stuffed zucchini boats are delicious and can also be made vegetarian by replacing the minced chicken with cooked lentils.
Ingredients
Recipe serves 4-6
4-5 zucchini (depending on size) cut in half lengthwise
2 tbsp olive oil plus more
1 lb organic lean ground chicken
2 celery stalks, finely chopped
2 carrots, finely chopped
1 small shallot, finely chopped
2 garlic cloves, finely chopped
1 cup fresh spinach, chopped
1/4 cup nutritional yeast
herbs- 1 tsp each of fresh basil, and thyme chopped
seasoning- 1/2 tsp each of salt, black pepper, garlic powder, smoked paprika
1/4 cup vegetable stock
bread crumbs
Preparation
Preheat oven to 425ºF.
With a spoon, scoop out all the seeds from the zucchini halves. Place the zucchini snug in a casserole dish to prevent them from tipping. Bake for 15 minutes to soften. Remove them from the oven. Keep the oven on at 425ºF.
In the meantime, heat 2 tbsp of oil in a medium pan and cook ground chicken over medium-high heat, breaking up the chicken thoroughly for about 5 minutes. Add celery, carrots, shallot, garlic, spinach, herbs, seasonings, nutritional yeast, and stock. Reduce heat to medium. Mix all ingredients until well combined and sauté an additional 5-7 minutes or until carrots have softened and the stock has reduced. Turn off the heat.
Taste for seasoning.
At this point sprinkle the inside of each zucchini half with a pinch of salt and pepper.
Spoon the mixture, into each zucchini boat, filling them. Sprinkle about 1 tsp of breadcrumbs over the top of each zucchini, followed by a generous drizzle of olive oil.
Bake the boats for 20-25 minutes or until the zucchini are golden in colour.
ENJOY!
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