Do you ever just get bored with cooking? Feel like you’re always eating the same thing? Personally, as the seasons change, I find I’m scouring the internet for new combinations of food and different ways to serve up simple meals.
This usually means I’m on Pinterest finding more things to eat than I’ll ever have the time to! Sometimes the recipes work….other times, well, they don’t (ha). Luckily, this is one time where the idea carried out into a wonderful meal.
I had more fillings for the boats than I needed, so I added them to scrambled eggs for breakfast the next morning (that’s smart cooking!) You can also save the flesh from the zucchinis to use in other meals like omelets, stir frys, or saute with other vegetables.
Cheesy Baked Zucchini Boats
2 Large Zucchini
6 oz Boneless Chicken Breast, cooked and diced
1/2 Cup Shredded Carrot
Shredded Cheese of Choice
Side of choice (I had baked sweet potato chips)
Preheat oven to 400 and line a baking sheet with parchment paper.
Slice the zucchinis length ways and carefully scoop out the flesh.
*You can use a knife to trace the edges of the zucchinis, then remove the center.
Layer your fillings in the “boats” and top with cheese.
Bake for 15-20 minutes, broiling the last few minutes to get the cheese melted.
You can save any extra filling for another day, or mix them together to serve on the side!
This is another versatile option for lunch or dinner, and you can keep extras in your fridge for 1-2 days for easy cooking later in the week. Experiment with toppings that appeal to you and find what fits!
I hope you enjoy this idea. Feel free to comment with your thoughts if you try it!