Ingredients:

  • 4 medium zucchinis (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1 lb lean ground chicken
  • 2 cloves garlic, minced
  • 1/4 cup diced yellow onion
  • 2 cups fresh spinach, chopped
  • 2 tbsp almond flour
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • salt to taste
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Halve the zucchinis lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4 inch wall around the edges. Note: Save the flesh for another recipe.
  2. Brush the insides with olive oil and sprinkle with salt. Place them on the baking sheet and pre bake for 5-7 minutes until they look slightly softened.
  3. Heat a skillet over medium high heat. Brown the ground chicken until no longer pink.
  4. Stir in the diced onion and garlic, cooking until the onion turns translucent.
  5. Fold in the chopped spinach and cook until it fully wilts.
  6. Stir in the almond flour, oregano, and smoked paprika. Cook for another 2 minutes until the mixture is aromatic and the liquid has evaporated.
  7. Spoon the chicken mixture generously into each Chicken Stuffed Zucchini boat, pressing down lightly.
  8. Top with mozzarella and parmesan cheese.
  9. Bake at 400°F (200°C) for 15-20 minutes until the cheese is bubbly and mahogany colored.
  10. Garnish with fresh parsley and serve.