If you haven’t heard about using zucchini as a vessel for chicken, lamb, ground beef, etc., you absolutely live under a rock. It’s a “thing,” a trendy new way to use zucchini sans making them into noodles (I have feelings about zoodles but that’s for another post).
Zucchini happens to be one of my favorite vegetables to eat. Not only is it high in water and fiber, it’s actually known to lower blood pressure and provide your body ample amounts of vitamin C. Zucchini is incredibly versatile and when made into tiny “boats,” it can turn any meal into a low-carb masterpiece!
I originally sought to make these boats in an enchilada style, but that will be a follow-up recipe. Instead of taking out more chicken and boiling it then shredding, seasoning, and making an enchilada sauce, I opted to repurpose the leftover coconut cream and tomato chicken thighs from yesterday’s blog post (that recipe can be found here). Ready for the step by step? It’s super easy that it doesn’t even require a recipe. Here’s the deal:
- Take four zucchini and slice in half.
- Hollow out the zucchini with a spoon (or melon scoop) and repeat until all are finished. Remember to not hollow all the way down to leave a “skin” of zucchini so it resembles a boat. They will soften in the oven.
- Preheat oven to 350*
- Layer in the leftover chicken (or you can use ground beef, lamb, etc.) Be generous here 🙂
- Place in dish (pre-sauced with any kind of marinara sauce or some leftover sauce from the chicken).
- Bake for 15 minutes; take out at 15 minutes to sprinkle cheddar cheese and turn oven to broil.
- Broil until cheese is melted about 3 minutes.
THAT’S LITERALLY IT. Here are pictures to explain visually (it’s also really not complex, just follow the steps above).
Don’t worry, if you weren’t able to use leftovers it’s really alright. Make some taco meat with taco seasonings found on Thrive Market and make taco boats! Hmmm, #idea.