Easy Spanish Zucchini Boats
These stuffed Spanish zucchini boats are easy to make and a low-carb meal. I used my sofrito and garlic to take this recipe to the next level. Your family will enjoy this delicious meal and it’s a great way to meal prep for the week.
INGREDIENTS:
- 4 medium zucchinis
- 1 lb. ground chicken
- 1 small onion chopped
- 1 cup of chopped peppers (I like to add yellow, orange, and red peppers)
- 2 cups of pasta sauce
- 2 tablespoons of olive oil
- 1 tablespoon of minced garlic or garlic paste
- 2 tablespoons of sofrito (omit if you don’t have sofrito since you are adding fresh onions and garlic, you can add some chopped cilantro for flavor)
- 1 teaspoon oregano
- 1 teaspoon of sea salt
- 1 teaspoon of black pepper
- 1 cup of parmesan cheese & 1 cup of mozzarella cheese (combine together.)
INSTRUCTIONS:
- Bring a large pot of water to boil and pre-heat the oven to 400 degrees.
- Trim the edge off the zucchini. Cut zucchini in half and use a small spoon and remove some of the flesh (see my video for more details.)
- Place zucchini in a pot of boiling water for 2 minutes.
- In a large pan, heat olive oil, then add onions, peppers, garlic paste, and sofrito, and sauté for about 5 minutes on medium-low heat.
- Next add ground chicken, oregano, sea salt, and black pepper, and use a spoon or spatula to break the meat into smaller pieces. Cook for about 10 minutes or until the meat is fully cooked.
- Place 1/4 cup of the pasta sauce on the bottom of a large baking dish and arrange the zucchini.
- Fill zucchini evenly with meat and top with shredded cheese.
- Bake, uncovered, for 30 minutes until cheese is melted with a nice golden color.
- For an additional kick! Top with Italian seasoning, cilantro, or sour cream.
Que Rico!
Margarita