If you don’t eat a lot of vegetables, or in this case zucchini, this will still be a great recipe for you. Your plate will not look boring at all with this summer squash on it. The zucchini don’t come alone. They are filled with juicy meat and veggies.
When I made it I got some leftover of the filling, but not too much. We were still able to eat it afterwards; even without the “boat”. So you have to decide for yourself how big the zucchini should be and how much filling you are planning to use. Try to make these “Summer squash boats” and you will love them.
Ingredients for four summer squash boats:
- 2 big zucchini (makes 4 boats)
- 200 g chicken
- 1 red bell pepper (1/3 chopped, the rest for garnish – optional)
- 1 red onion
- 2 garlic cloves
- 3 Tbsp of frozen green peas
- olive oil or coconut oil
- salt and pepper
Preheat the oven to 220ºC, wash the zucchini and cut them lengthwise in half. Then scoop out the seedy inside of each half. Help yourself with using a spoon. But try to make the walls not too thin.
When you get the “boat” shaped zucchini, sprinkle them with some salt and pepper and a couple of drops of olive oil. Put them on a baking tray covered with baking paper and put everything in the oven for 15 minutes. Turn them half-way through.
Take a grilling pan and drizzle some olive oil in it. Cut the chicken in bite-sized chunks. Once the oil gets hot, add the onion and chicken and brown it until golden-brown.
After the chicken is ready, stir in the chopped garlic and 1/3 of the bell pepper. Simmer for a couple of minutes and then add the frozen peas. Cook until the peas get warm.
Finally, take the zucchini out of the oven, fill them with the green peas-tomato chicken mixture. Since I named them summer squash boats, I decided on making sails as well. Simply skewer a piece of bell pepper on a wooden skewer and place it in the middle of the “boat”
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
