These Garlic Sesame Honey Chicken Stuffed Zucchini Boats are a fun way to enjoy your veggies! They are filled with juicy chicken, a hint of garlic, and a sweet touch of honey—yummy!
Plus, they are super easy to make. Just scoop out the zucchini, stuff it, and bake. You’ll feel like a kitchen rockstar when everyone loves this tasty dish! 🎉
Key Ingredients & Substitutions
Zucchini: This is the star of the dish! Look for medium-sized zucchinis that are firm and have smooth skin. If you can’t find zucchini, yellow squash works just as well.
Ground Chicken: I like using ground chicken for its mild flavor. However, you could swap it with ground turkey or even cooked shredded chicken if that’s what you have on hand.
Garlic: Fresh garlic adds a rich taste to the filling. If you’re in a pinch, garlic powder can work, but fresh is always best when possible!
Soy Sauce: This brings the umami flavor. If you are avoiding soy, try coconut aminos for a gluten-free alternative, or tamari if you need a gluten-free option.
Honey: I love the natural sweetness it adds. If you prefer, maple syrup is a great substitute, or agave syrup will work too for a vegan option.
How Do I Cook Zucchini That’s Just Right?
Getting the zucchini just right is key to this recipe. You want them tender enough to eat but still holding their shape. Here are a few tips to achieve that:
- First, scoop out the flesh carefully, leaving a sturdy shell.
- Drizzle with olive oil before baking to enhance flavor and help achieve a bit of crispiness.
- Bake for 20-25 minutes until slightly tender, ensuring they aren’t overcooked.
Keep a close eye on them! You want a bite that is soft and flavorful but not mushy.
Garlic Sesame Honey Chicken Stuffed Zucchini Boats
Ingredients You’ll Need:
For the Filling:
- 1 lb (450g) ground chicken
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons sesame seeds, toasted
For the Zucchini Boats:
- 4 medium zucchini
- 2 tablespoons olive oil, divided
For Garnishing:
- 2 green onions, thinly sliced
- Fresh cilantro or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20–25 minutes to bake. So, in total, you’ll need roughly 40 minutes from start to finish. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready when you’re done prepping the zucchini boats.
2. Prepare the Zucchini:
Wash the zucchini and cut each one in half lengthwise. Use a spoon to carefully scoop out the flesh from the center, leaving a sturdy shell about 1/4-inch thick. Don’t toss the scooped-out flesh; we’ll use it later! Place the empty zucchini boats on a baking sheet lined with parchment paper or lightly greased.
3. Cook the Chicken Filling:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 3 minutes until it’s translucent. Then, add in the minced garlic and cook for an additional 30 seconds until it becomes fragrant.
4. Add the Chicken:
Now, add the ground chicken to the skillet, breaking it up with a spatula. Cook it for around 5-7 minutes, stirring until it’s no longer pink and fully cooked.
5. Mix in the Zucchini Flesh:
Take your reserved chopped zucchini flesh and stir it into the chicken mixture. This adds great flavor and moisture!
6. Season the Filling:
Next, add the soy sauce, honey, toasted sesame oil, black pepper, salt, and crushed red pepper flakes if you’re using them. Stir everything well and let it heat through for 2 minutes.
7. Prepare for Baking:
Remove the skillet from heat and stir in 1 tablespoon of toasted sesame seeds. This adds a delightful crunch!
8. Fill the Zucchini Boats:
Drizzle the remaining 1 tablespoon of olive oil over the zucchini boats. Then, spoon the delicious chicken mixture evenly into each boat. Fill them generously!
9. Bake:
Pop the baking sheet into the preheated oven and bake for 20–25 minutes. You want the zucchini to be tender but still firm enough to hold its shape.
10. Garnish and Serve:
Once the zucchini boats are done, remove them from the oven. Garnish with sliced green onions, any remaining toasted sesame seeds, and fresh cilantro or parsley if desired. Serve warm and enjoy your delicious creation!
This savory dish pairs wonderfully with a side of steamed rice or a fresh salad for a complete meal!
Frequently Asked Questions
Can I Use Other Proteins Besides Ground Chicken?
Absolutely! Ground turkey or lean ground beef would work well as substitutes. If you prefer a vegetarian option, try using a mix of quinoa and beans or lentils instead—you’ll still get a wholesome filling!
What Should I Do If My Zucchini Boats Are Soggy?
Soggy zucchini can happen if they release too much moisture while baking. To prevent this, try salting the zucchini shells before filling them; this helps draw out excess water. Alternatively, you can slightly underbake them before adding the filling to avoid overcooking.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave or warm them in the oven until heated through. If you prefer, you can also enjoy them cold as a salad topping!
Can I Make These Zucchini Boats Ahead of Time?
Yes! You can prepare the filling in advance and stuff the zucchini just before baking. Assemble everything and store it in the fridge for up to 24 hours, then bake when you’re ready to serve!
