Stuffed Zucchini Boats with Honey Sriracha Ground Chicken
These sweet and spicy stuffed zucchini boats are packed with flavor, and low in carbs.
Servings: 4 people
Calories: 310kcal
Ingredients
- 4 zucchini medium sized
- 1 pound ground chicken
- ¼ cup butter
- ¾ cup pepper jack cheese shredded
- ¼ cup honey
- ¾ cup Sriracha
- 1 Tablespoon jalapeños fresh, sliced ( optional, garnish )
- ¼ cup Greek yogurt optional, garnish
Instructions
- Preheat the oven to 400 degrees F.
- Cut each zucchini length-wise in half. Using a spoon ( a grapefruit spoon if you have one ), scoop out the inside of the zucchini so that about ¼" remains around the sides, making a boat.
- In a medium pan brought to temperature over medium heat, add the ¼ cup of butter. Once the butter is melted, add the ground chicken to the pan and stir to break up the meat. Cook the chicken for approximately 5 minutes, stirring frequently so that there are no large chunks of chicken.
- Add the honey and Sriracha to the pan. Stir well to combine and coat the ground chicken. Cook over medium heat 8 - 10 minutes, until the sauce thickens.
- Grease a rimmed baking sheet or Pyrex-style pan. Place the raw zucchini boats cut side up on the pan. Split the chicken mixture between the boats. I like to fill each boat until the meat is JUST poking up above the edge of the zucchini boat - this means you might have leftover chicken. Split the shredded cheese evenly on top of each chicken-filled boat.
- Cover the pan tightly with foil. Bake for 30 - 35 minutes, or until zucchini is softened and cheese is melted. Garnish with jalapeños, greek yogurt, and a drizzle of sriracha.
Notes
Do not leave out the butter! It is what thickens the sauce. Without it, the sauce will be runny.
Nutrition
Serving: 2stuffed zucchini boats | Calories: 310kcal