Sesame Free Herb-Stuffed Zucchini Boats with Chicken and Rice
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Learn more →Ingredients
4 servings
For the boats
- 4 medium zucchini (about 7–8 inches long)
- 1 tbsp olive oil
- ½ tsp salt, divided
For the filling
- 1 lb ground chicken
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup cooked white rice
- ½ cup fresh ricotta
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh oregano, finely chopped
- 1 tbsp apple cider vinegar
- ¼ tsp salt
For topping
- 2 oz fresh cow's milk mozzarella (fior di latte), thinly sliced
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Halve each zucchini lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch shell. Reserve the scooped flesh, squeezing out any excess moisture with your hands, then roughly chop it. Arrange the zucchini shells cut-side up in a 9×13-inch baking dish, brush lightly with 1 tbsp olive oil, and sprinkle with 1/4 tsp of the salt.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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