Plate it up: Stuffed Zucchini Boats

Zucchini has risen in popularity the last few months due to the “zoodle”. This recipe does not include “zoodles,” but has the same basic concept. Replacing your pasta with veggies is a great way to cut your carb intake and get your daily dose of vegetables. You won’t miss the pasta in this dish at all! Give it a try and let us know what you think!
  1. 4 medium zucchini
  2. 1 pound chicken breastgarlic-3084483_960_720.jpg
  3. ½ cup chopped onion
  4. 1 egg, beaten
  5. ¾ cup marinara sauce
  6. ¼ cup bread crumbs
  7. 1 teaspoon garlic powder
  8. ½ teaspoon black pepper
  9. 1½ cups shredded
  10. cheddar cheese
  11. Olive oil, optional
4 servings



Cut zucchini in half lengthwise.
Cut a thin slice from the bottom of each with a sharp knife to allow the zucchini to sit flat.
Scoop out the pulp, leaving ¼-inch shells. (Optional, lightly brush the shells with olive oil.)
Preheat the oven to 350° F.
Cut chicken breast into 1 inch cubes. In a large skillet, cook chicken and onion over medium heat until meat is no longer pink; drain.
Remove from the heat; stir in the egg, marinara sauce, bread crumbs, garlic powder, black pepper and 1 cup cheese.
Spoon about ¼ cup into each zucchini shell.
 each filled shell onto a non-greased cooking sheet and place into the oven and bake for 15 minutes.
Remove boats from oven and sprinkle on the remaining cheese.
 boats for an additional 5 minutes or until the cheese melts.

Nutritional Analysis:
420 calories
20 g fat
9 g saturated fat
170 mg cholesterol
700 mg sodium
19 g carbohydrate
4 g fiber
9 g sugar
40 g protein