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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

  • 4 medium zucchini, halved lengthwise
  • 1 tablespoon extra-virgin olive oil
  • 1 pound ground chicken
  • 6 garlic cloves, minced
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon fennel seeds
  • ½ teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (14 ounce) can crushed tomatoes
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 4 cups kale, ribs removed, torn into small pieces, packed
  • 2 cups shredded mozzarella
  • ¼ cup thinly sliced fresh basil leaves

Method

  1. Preheat the oven to 400°F, with a rack in the center position.

  2. Using a small spoon, hollow out the flesh of the zucchini, leaving ⅓-inch thickness around the edges.

  3. Heat the olive oil in a large, cast iron (or other ovenproof) skillet over medium heat. Once the oil is glistening, add the chicken, half of the minced garlic, 1 teaspoon of the salt, 1 teaspoon of the Italian seasoning, fennel seeds, and ¼ teaspoon of the red pepper flakes, and cook, breaking the meat up with a wooden spoon, until the chicken is browned, 8-10 minutes. Transfer the chicken mixture to a medium bowl.

  4. Add the tomato paste to the same skillet, along with the remaining minced garlic, remaining ½ teaspoon Italian seasoning, and remaining ¼ teaspoon red pepper flakes and cook, stirring until fragrant, about 1 minute.

  5. Stir in the crushed tomatoes, remaining 1 teaspoon salt and bring to a simmer. Stir in the heavy cream, ¼ cup parmesan and the kale, cook stirring, until the kale is wilted, about 3-4 minutes. Remove from the heat.

  6. Nestle the zucchini into the sauce. Fill the zucchini boats with the chicken mixture. Cover with a lid or foil and bake for 10 minutes. Remove the skillet from the oven, top the chicken with the mozzarella and remaining ¼ cup parmesan cheese. Bake, uncovered, in the oven until the cheese is melted and beginning to brown, about 15 more minutes.

  7. Garnish with the basil, before serving.