Zucchini Boats!

Hey there everybody!

I literally just made this recipe! I was scrounging around in my fridge for something to make and I realized I had some zucchini that needed using and some leftover chicken that also needed a final resting place =]

These zucchini boats are delicious and very healthy! Packed with protein and nutritious veggies, these make the perfect all in one dinner for almost any diet*.

Ingredients:

• 2 largish zucchini
• 1 can organic diced tomatoes
• 1 onion, finely diced
• 1/3 cooked chicken meat, diced (from whole roasted chicken)
• 1 tbsp olive oil
• 1 tbsp dried parsley
• 2 tsp dried basil
• 2 tsp garlic powder
• 1 tsp oregano (all I had was Mexican oregano, so that's what I used)
• sea salt and pepper to taste

Method:

Cut the zucchini in half lengthwise and then again width-wise, so that you have 8 quarters of the zucchini.

Scoop out the flesh, leaving a 1/4 inch border all the way around. This forms the "boat".

Place the boats in a glass baking dish and dice up the leftover zucchini guts.

Preheat a large heavy bottomed skillet over medium heat. Heat the olive oil and then saute the diced onion until translucent.

Add the chicken and the spices.

Drain the tomatoes well and add with the diced zucchini guts, cook until no excess moisture remains.

Fill the boats until the filling is mounded at the top.

Bake in a 425 degree oven until heated through and the zucchini boats are roasted, about a half hour.

Serve a la carte or with a fresh salad!
*For a vegan variation, omit the chicken. For a primal version, add some Parmesan cheese on top.

Until next time!...