These flavorful zucchini boats are stuffed to perfection with hearty ground chicken and herbs. It’s a simple recipe for a delicious meal the whole family will enjoy!
Zucchini Boats
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Yield:
4 servings
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Total Time:
40 mins
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Prep Time:
15 mins
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Cook Time:
25 mins
Ingredients
Zucchini Boats:
- 1½ pounds ground chicken
- 4 zucchinis
- 1 small white onion, diced
- 1 Roma tomato, diced
- 2 garlic cloves, crushed
- 2 poblanos, diced
- 2 tablespoons Mazola® Corn Oil
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 teaspoons cumin
- 2 teaspoons Mexican oregano
- 2 teaspoons chicken bouillon
- ½ cup water
- Salt, to taste
- Pepper, to taste
- ¼ cup breadcrumbs
- Handful of cilantro, roughly chopped
Caldillo:
- 2 tablespoons Mazola® Corn Oil
- 4 Roma tomatoes
- ½ white onion
- 1 cup water
- 2 garlic cloves
- 1 jalapeno
Instructions
Caldillo Preparation:
- In a large stock pot, fill with water and bring caldillo ingredients to a boil.
- Add zucchini (blanching the zucchinis will make it easier to hollow out).
- After 5 minutes, take zucchini out and let cool.
- Let the rest of the ingredients cool and then blend together with 1 cup water.
Zucchini Preparation:
- Once zucchinis are cooled, half zucchinis and hollow out center with a spoon.
- Reserve center of zucchinis to add to chicken mixture.
Chicken Instructions:
- In a frying pan, heat 2 tablespoons of Mazola® Corn Oil.
- Add and brown onion, garlic & poblano.
- After a few minutes, add ground chicken until browned, about 5–8 minutes.
- Add seasonings, chicken bouillon, water and combine.
- Add zucchini centers, chopped, into pan and cover. Let simmer for about 10 minutes.
- Spoon ground chicken filling into the center of the zucchinis and transfer back into the pan, once filled.
- Deglaze pan with caldillo and simmer on low for a few minutes before topping zucchini boats with breadcrumbs.
- Garnish with cilantro.
Recipe by Sarah McCune of @growingupsarita
