My mother used to make zucchini in two different ways: stuffed zucchini with chicken ground and served with a sour cream dill sauce and fried zucchini served with French fries or just with a tomato feta salad. I loved both ways but I always fancy these zucchini boats. You can make this ahead and bake it when you are ready: I made the filling ahead and baked it for lunch. The leftovers were also a great lunch at work which I enjoyed.
Ingredients for 5 servings (2 halves):
- 5 small zucchinis, cut in half lengthwise
- 2 cups shredded cheddar cheese
For the filling:
- 400g ground lean chicken
- 2 medium tomatoes, peeled and diced
- ½ cup chopped red onion (green onions works well but I did not have them handy)
- 1 garlic clove, minced
- 2 tablespoons of fresh chopped dill
- Salt and pepper to taste
- ½ teaspoon turmeric (optional; I use turmeric in almost everything but if you don’t fancy it you can skip it)
Using a small teaspoon, scoop out the center of the zucchini halves. You can chop the flesh of the scooped zucchini and add it to the ground meat or you can use it in other recipes: stews or frittatas.
Heat a large skillet over a medium heat. Add onion, garlic and tomatoes. Cook for about 5 minutes and add the ground chicken. Season with salt, pepper and turmeric. And cook for about 20 minutes.
Place the zucchini in a baking tray lined with baking paper. Sprinkle with pepper and fresh dill. Using a spoon fill in the zucchini boats. Top each boat with about 1 tablespoon of shredded cheddar.
Bake for about 25 minutes. Turn to broil for the last 5 minutes until the cheese gets brown.