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Simple Recipes for Every Day

Italian Stuffed Zucchini Boats

Italian Stuffed Zucchini Boats with ground chicken, basil, mozzarella and tomato cream sauce
  • Serves:  4
  • Prep Time:  30 min
  • Cook Time:  40 min

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 lb ground chicken
  • 6 garlic cloves, minced
  • 2 tsp salt
  • 1 1/2 tsp Italian seasoning
  • 1 tsp fennel seeds, optional
  • 1/2 tsp red pepper flakes, optional
  • 2 Tbsp tomato paste
  • 1 (14 oz) can crushed tomatoes
  • 1 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 4 cups kale, ribs removed, torn into small pieces, packed
  • 4 Medium zucchini, cut in half lengthwise, centers scooped out and discarded
  • 2 cups shredded mozzarella cheese
  • 1/4 cup basil leaves, thinly sliced

Method

  1. Heat oven to 400°F.
  2. In a large, oven-proof skillet (cast iron or enamel) set over medium, heat the olive oil. Add the chicken, 1/2 of the garlic, 1 teaspoon salt, 1 teaspoon Italian seasoning, the fennel seeds, and 1/4 teaspoon red pepper flakes, stir until combined and cook until the chicken has cooked through and is no longer pink, about 5 minutes. Transfer the ground chicken to a bowl or plate.
  3. In the same skillet, still over medium heat, add tomato paste, remaining garlic, remaining 1/2 teaspoon Italian seasoning and remaining 1/4 teaspoon red pepper flakes and cook until just fragrant, about 1 minute.
  4. Add the crushed tomatoes and remaining 1 teaspoon salt and bring to a simmer. Simmer for 3 minutes.
  5. Stir in heavy cream, ¼ cup parmesan cheese and kale, stirring until kale is just wilted, about 3 minutes. Turn off heat.
  6. Carefully nestle the zucchini into the sauce in the skillet. Fill the zucchini boats with the chicken mixture. Cover with a lid or foil and bake for 10 minutes. Remove the pan from the oven, top the chicken with the mozzarella cheese and remaining 1/4 cup parmesan cheese. Bake in the oven uncovered for 15 More minutes.
  7. Serve topped with fresh basil.