Pulled Chicken Zucchini Boats
with Mozzarella and Basil- Milk
- Sulphites
These zucchini boats are as easy as 1, 2, 3! A zesty tomato chicken filling comes together in no time, then load it into scooped-out zucchini and top it all with cheese. Pop it under the broiler until bubbly and crisp, and you're done!
Ingredients
300 g
Pulled Chicken
400 g
Zucchini
½ cup
Marinara Sauce
7 g
Basil
½ cup
Mozzarella Cheese, shredded
(Contains: Milk)
56 g
Arugula and Spinach Mix
1 tbsp
Italian Seasoning
(Contains: Sulphites)
1 tbsp
Balsamic Vinegar
(Contains: Sulphites)
113 g
Grape Tomatoes
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat your broiler to low. Wash and dry all produce. Halve each zucchini lengthwise. Using a spoon, remove the flesh from the zucchini leaving a 1/4-inch border. Discard the flesh of the zucchini. Spoon half the marinara sauce into the bottom of an 8x8--inch baking dish (9x13-inch dish for 4ppl). Top with the zucchini boats, cut side up. Drizzle with 1 tbsp oil (dbl for 4ppl) and season with salt and pepper. Broil in the middle of the oven until the zucchinis are slightly tender, 4-5 min.
While zucchinis broil, combine pulled chicken, Italian Seasoning and remaining marinara in a large bowl. Season with salt and pepper.
When zucchinis are tender, carefully fill each zucchini boat with the chicken mixture. Sprinkle the mozzarella over top of the filled zucchini boats. Broil filled zucchini boats in the middle of the oven until cheese is golden brown and chicken mixture is warmed through, 8-10 min.**
While the zucchini boats broil, halve the tomatoes. Thinly slice the basil. Whisk together the vinegar, 2 tbsp oil and 1/4 tsp sugar (dbl both for 4ppl) in a medium bowl. Add the tomatoes to the bowl. Season with salt and pepper. Toss to coat.
Add the arugula and spinach mix and half the basil to the medium bowl with the tomatoes. Toss to coat.
Divide the zucchini boats between plates. Sprinkle with the remaining basil. Serve with the salad on the side.
