Stuffed Zucchini Boats Recipe (Print Version)

# Ingredients:

→ Main Vegetables

01 - 4 medium zucchinis, sliced in half down the middle

→ Protein & Aromatics

02 - 1 tablespoon premium olive oil
03 - 1 pound lean ground chicken
04 - 1 vibrant red bell pepper, finely diced
05 - 4 fresh garlic cloves, finely minced

→ Creamy Cheese Filling

06 - 8 ounces whole milk ricotta cheese
07 - 1½ cups baby spinach leaves, finely chopped
08 - 1 teaspoon granulated garlic powder
09 - 1 large farm-fresh egg, lightly whisked
10 - 2 tablespoons fresh Italian parsley, minced
11 - ½ teaspoon fine sea salt
12 - ¼ teaspoon coarsely ground black pepper

→ Sauce & Toppings

13 - 1 large jar (24 oz) quality marinara sauce
14 - 2 cups freshly shredded mozzarella cheese
15 - 4 tablespoons freshly grated Parmigiano-Reggiano
16 - Crushed red pepper flakes for heat (optional)

# Instructions:

01 - Heat your oven to 375°F and position the rack in the center. Line a spacious baking dish with parchment paper or foil for easy cleanup.
02 - Take a small spoon and carefully scoop out the zucchini flesh, creating boats with walls about ⅓-inch thick. Arrange them cut-side up in your prepared baking dish.
03 - Warm olive oil in a large skillet over medium-high heat until it shimmers. Add the ground chicken, diced bell pepper, and minced garlic. Break up the meat with a wooden spoon and cook until fully browned with no liquid remaining, roughly 10 minutes.
04 - Pour in 2¼ cups of marinara sauce and stir well. Let it bubble gently, stirring now and then, until the sauce thickens nicely - about 10 minutes of simmering.
05 - While the sauce simmers, grab a medium bowl and blend together ricotta, chopped spinach, garlic powder, beaten egg, 1 tablespoon parsley, salt, and pepper until well combined.
06 - Divide the chicken mixture evenly among your zucchini boats. Spoon dollops of the ricotta mixture on top, then sprinkle with half the mozzarella. Drizzle remaining marinara over everything and dust with 2 tablespoons Parmesan. Cover tightly with foil.
07 - Slide into the oven for 20 minutes. Remove and carefully peel away the foil. Sprinkle the remaining mozzarella over the top.
08 - Return to the oven uncovered and bake until the cheese turns golden and bubbly while the zucchini becomes perfectly tender - about 15 more minutes. Serve immediately topped with remaining Parmesan, fresh parsley, and red pepper flakes if you like some heat.

# Notes:

01 - These boats make an excellent low-carb alternative to traditional lasagna while still delivering all those beloved Italian flavors.
02 - Choose zucchini that are straight and uniform for the best boat shape and even cooking.

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