An easy recipe for stuffed zucchini boats that does not use ground meat. Easily customizable, this tasty summer dinner is everyone’s favorite! Can be prepped ahead!
Meanwhile: Half each zucchini lengthwise and scoop out the flesh – leave enough so that they hold their shape when cooked but also scoop out plenty so you can fill them generously. Save ½ of the flesh for later.
Place each zucchini half onto a large sheet pan/baking tray and season with celery salt. Bake until the flesh is soft, about 15 minutes.
Prepare the filling: Heat oil in a pan, add diced celery, diced pepper and zucchini flesh. Sauté for about 10 minutes.
Add celery salt, Herbs de Provence, pureed tomatoes and cook on medium-high for a further 5 minutes.
Turn off the heat and stir in couscous, chicken and olives.
Fill each zucchini generously and return to the oven. Bake for about 15 minutes or until the zucchini is cooked through (or to your liking), see note 10.
When ready, serve as is or with parmesan on top (or any other grated cheese)!
Notes
Olive oil can be substituted for other cooking oil (if you are not following the Mediterranean diet).
Celery can be omitted if you don’t have it on hand. Use 1 medium onion instead.
Red, green, or yellow pepper works just fine. Add what you have on hand.
Each zucchini I used weighed about a pound (450 grams).
Use regular salt if you don’t have celery salt on hand.
Italian seasoning is a great alternative.
I add couscous to make this dish more filling. You can omit it if you like.
Any leftover chicken pieces will work in this recipe!
About 15 regular-size olives (or more if you like, or less if you don’t). You can also omit them.
Cooking time will vary, depending on the size of the zucchini, its thickness, and also on your oven.
This recipe is totally customizable - i.e. add more chicken, less couscous, more celery, less pepper…
* Percent Daily Values are based on a 2000 calorie diet.
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