Stuffed Zucchini Boats

My parents came into town for my super adorable little girl's 4th birthday.  After all the little girls went home,and the pink frosting and princess mess was cleaned up I made these Stuffed Zucchini Boats.  My family jokes about my "exotic" culinary talents, but once they tasted it they couldn't say much else (their mouths were busy) :) 


Stuffed Zucchini Boats

1 lb. Chicken breasts or tenders, cubed
4-6 medium sized zucchinis (1 per person)
2 cups chicken broth
1 cup quinoa
2 tbsp olive oil
salt and pepper
1/2 red onion
1 clove garlic, minced
6-8 baby portabella mushroom, sliced
1 - 16 oz. can Cannelloni beans
1 can Italian stewed tomatoes
5-7 fresh basil leaves, or 1 tbsp dried basil
1 cup mozzarella cheese (organic, unpasturized if possible)
2 sprigs parsley, or 2 tsp. dried parsley

Preheat oven to 400. In medium sauce pan heat chicken broth.  While that's heating cut your zucchinis in half horizontally and lay on a cookie sheet, cut side up.  Drizzle with olive oil and salt and pepper liberally and place in preheated oven.
Once the broth begins to boil add quinoa grain, turn to medium-low and top with a lid.  Cook for 12 minutes or until most of liquid is absorbed. While the quinoa cooks and the zucchini bakes heat olive oil in a large skillet.  Add chicken, garlic and onions and cook on medium high. Saute until the chicken is cooked through and golden brown on the outside. Add in the mushrooms and saute another 5 minutes. Add to the skillet drained beans, un-drained tomatoes, and basil.  Add cooked quinoa to the skillet and stir together.
By now the zucchini should have been in the oven for about 15 minutes.  Remove from oven and let cool a couple minutes.  If your zucchini are large with large seeds then simply scoop out the middle and discard. If not, I don't like to waste food so I just cut out the middle and add it right back into the mix. Using a knife, make two slits into the flesh of the zucchini, careful not to cut through to the bottom - you don't want holes in your boat!  Cut multiple smaller slits the opposite way until you have a checkerboard look in the white fleshy part of the zucchini.  Using a spoon or melon baller, scoop out your pre-cut cubes and throw into your skillet of quinoa mixture.  Repeat this for all zucchinis.
Mix zucchini cubes into quinoa mixture before scooping out a few spoonfuls back into your zucchini boats. Top with mozzarella and a sprinkling of parsley and return to the oven for 5 more minutes or until cheese is melted.


If you don't have time or enough zucchinis for the pretty presentation of zucchini boats then try just slicing up a couple zucchinis and cooking in the skillet along with the garlic, onion and mushroom.  All else the same just skip the baking part, top with cheese and eat.



{Homemade} Zucchini Muffins
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Thursday, 16 July 2020

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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