With summer veggies perfectly in season, this Healthy Stuffed Zucchini recipe from Annie Wright is one that you have to give a try! With a huge punch of protein and veggies it is oh so good and good for you too!
1/3 medium onion
4 tbsp non fat plain Greek yogurt
3-4 tbsp cilantro
Salt and pepper to taste
Garlic to taste
1 cup carrots
1/2 cup red peppers
A handful of cherub tomatoes
Grilled chicken (ounces based on your portion needs) – I use chicken that I’ve already grilled with hot sauce! Optional – Ground Turkey Breast with Taco Seasoning works well too!
Give a quick wash to the zucchini. Slice in half lengthwise, leaving the ends on to keep the filling inside. Use a melon baller to scoop the flesh out of the zucchini. Be careful to not break the peeling of the zucchini with the melon baller – leaving a thin layer of flesh inside helps ensure this!
Place zucchini boats on a grill safe tray that is covered with foil (easy clean up!)
Use a food processor to finely chop: the zucchini flesh you removed, carrots, red peppers, and onions. Spray a large sauce pan with olive oil and place the chopped ingredients in the pan. Add cilantro, salt and pepper, and garlic.
Sauté until mixture is completely cooked. Place mixture into a large bowl and add Greek yogurt and stir thoroughly.
Measure needed ounces of grilled chicken and place in food processor to finely chop. Place chicken in a separate bowl from the zucchini mixture. (This ensures the ounces of chicken are properly tracked when making for multiple people!)
Fill zucchini boats, about half way, with chicken, leaving enough room to pile on the zucchini mixture on top of the chicken.
Cut tomatoes and place on top of stuffed zucchini boats and sprinkle with some fat free mozzarella cheese. (Maybe an 1/8 of a cup makes it way on one boat maximum!)
All of the zucchini mixture and chicken will not fit in your boats, but that’s ok – there’s a plan for that! Take a 12″ by 12″ piece of foil and fold to the shape of a bowl. Dump the remaining portioned chicken and your desired amount of zucchini mixture in the foil bowl. Add your sliced tomatoes and some mozzarella. Time to grill!
Grill your boats and leftovers in the foil bowls until your zucchini boats flesh/peeling is done.
Once grilled, carefully remove the boats and foil bowl from the grill and enjoy!! Don’t forget to eat the whole boat (minus the stem) 🙂
Thanks for this amazingly healthy Stuffed Zucchini recipe Annie Wright!