Stuffed Zucchini Boats

Hi, Everyone! It’s been a very busy and super hot week here so far, and I have the perfect summer dinner recipe to share with you for days when it’s too hot to eat anything heavy and you only have a half hour or so to throw dinner together! I love making these Stuffed Zucchini Boats, mainly because they are light, delicious and you can make so many different versions of them! I stuffed mine with fresh corn, grilled chicken pieces and feta, but you could definitely add different meats or go vegetarian with them, and use whatever vegetables and cheeses you have on hand! This is exactly what summer cooking should be like – light, quick, easy and using fresh ingredients!

2 medium sized zucchinis

1 grilled chicken breast, chopped

1 ear of corn

1 small red onion, diced

1 clove of garlic, minced

2 tbs olive oil

1/4 cup crumbled feta cheese

1/4 cup shredded cheese of your choice

Fresh parsley, chopped

Salt and Pepper

1. First, prepare your filling by adding the olive oil to a medium sized pan, and sauteing the onion and garlic until softened. Add in the fresh corn kernels, chopped chicken breast (I had some left over grilled chicken and just used that), parsley and season well with salt and pepper. Cook until vegetables have softened. Take off heat and set aside.

2. Preheat your oven to 350 deg F and line a baking sheet with parchment paper. Slice your zucchini in half (long way) and scoop out the inside, leaving about a 1/4 inch border around the edges. Discard the seeds and dice the rest of the scooped out inside and add it into the vegetables. Add in the crumbled feta cheese and mix all together.

3. Place your zucchini halves on your baking sheet and stuff with the vegetable and chicken mixture. Sprinkle with shredded cheese and bake for 15 to 20 minutes, or until the cheese has melted and the filling is slightly browned.