Chicken, Tomato and Basil Zucchini Boats

Boats! What child, boy or girl, doesn’t get excited about boats? Engage the imagination and enjoy a fun mealtime exploring the plate with these zucchini “boats”. Positive interaction with a new meal or food regardless of whether they eat it or not will likely encourage them to venture a little further and try some next time it is offered.

Nutrition Note: A delicious veggie packed, low fat and low salt family meal.

As seen in our Spring 2014 magazine. You can read more about the current and back issues of our magazines and buy them online here:

Launch magazine 

Back to School Magazine 2014

Winter Warmers Magazine 2014

Spring 2014

Summer 2014

Annual 2015

Back to school 2015

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Ingredients

• 3 medium zucchini
• 2 tsp olive oil
• ½ onion, finely chopped
• 1 clove garlic
• ¼ red capsicum
• 200g chicken mince
• ¾ cup no added salt canned chopped tomatoes
• ¼ cup shredded basil leaves
• ¼ cup grated cheese

Method

Step 1

Preheat the oven to 180°C. Cut each zucchini in half and using a small spoon, scrape out the pulp from each half. Roughly chop the zucchini pulp and set aside. -

Step 2

Bring a medium saucepan of water to the boil over high heat. Place the zucchini in the boiling water and cook for 1 minute, drain and place skin side down in a baking dish. -

Step 3

Heat the olive in oil in a medium frying pan over medium heat. Add the onion, garlic and capsicum and sauté for 2–3 minutes or until soft. Add the chicken and cook for 3–4 minutes or until brown. Add the zucchini pulp and cook for another minute. Stir through the chopped tomatoes and basil and cook for 2 minutes. -

Step 4

Spoon the chicken mixture into the zucchini shells until full. Top with the grated cheese and bake for 10-12 minutes or until tender. -

Step 5

Tip: Freeze any leftover chicken mixture or mix through cooked pasta for an easy meal. -