4 medium zucchini
1 pound chicken breast
½ cup chopped onion
1 egg, beaten
¾ cup marinara sauce
¼ cup bread crumbs
1 teaspoon garlic powder
½ teaspoon black pepper
1½ cups shredded
cheddar cheese
Olive oil, optional

4 servings


Cut zucchini in half lengthwise. Cut a thin slice from the bottom of each with a sharp knife to allow the zucchini to sit flat. Scoop out the pulp, leaving ¼-inch shells. (Optional, lightly brush the shells with olive oil.) Preheat the oven to 350° F. Cut chicken breast into 1 inch cubes. In a large skillet, cook chicken and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the egg, marinara sauce, bread crumbs, garlic powder, black pepper and 1 cup cheese. Spoon about ¼ cup into each zucchini shell. Place each filled shell onto a non-greased cooking sheet and place into the oven and bake for 15 minutes. Remove boats from oven and sprinkle on the remaining cheese. Bake boats for an additional 5 minutes or until the cheese melts.

Nutritional Analysis: 
420 calories
20 g fat
9 g saturated fat
170 mg cholesterol
700 mg sodium
19 g carbohydrate
4 g fiber
9 g sugar
40 g protein

Stuffed Zucchini Boats - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2013

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.