Posted By
Robin Barrie
Nutritionist – Consultant – TV Personality – Trainer
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
Robin Barrie Kaiden, MS, RD, CDN, CSSD is one of the nation’s leading experts in personal wellness, nutrition, physical fitness, and weight loss. As the founder of Robin Barrie™, her Manhattan-based practice and consulting group, she has cultivated a following for developing individualized, realistic, and results-oriented plans that ensure diet and fitness goals are achieved and maintained for a lifetime.
A few weeks ago, my husband and I went to pick up lunch at a market we like in Westchester. I was getting my usual salad, and he decided on a zucchini boat, which happened to look delicious. As we sat down to eat, I of course had to taste his dish. Yes, it was pretty tasty, but with its red meat, extra cheese and breadcrumbs, it was not something I would select to eat on a regular basis. BUT I had a feeling I could make my own healthier version. So I got to work this past week and came up with this simple recipe which was a hit in my house. Give it a try and let me know what you think!
Ingredients:
-3 zucchini, ends removed, sliced lengthwise, and inside seeds scooped out
-1 pound ground chicken meat (you can use lean ground beef or lean turkey, but I prefer chicken)
-1 medium onion, diced
-2 tbsp olive oil or cooking spray (to coat pan and baking tray)
-3/4 cup Rao’s marinara sauce (or other red sauce you like)
-1/4 cup shredded part-skim mozzarella cheese
-1/4 cup grated/shredded Parmesan cheese
-red chili flakes, salt, and pepper to taste (as desired)
Directions:
1. Sauté chopped onion over medium heat in coated pan (olive oil or cooking spray) until onions appear clear and start to brown.
2. Add ground chicken to pan. Continue to stir until meat is mostly cooked. (It’s preferred that it is more under versus overcooked at this point as it will have time to cook more in the oven.)
3. Add marinara sauce to chicken and onions.
4. Place zucchini boats on an oiled baking tray (olive oil or cooking spray and begging to fill with chicken mixture.
5. Preheat oven to 400 degrees and cook boats for 40 minutes.
6. At 35 minutes remove from oven and add sprinkled cheeses as desired. Place oven on brooks for the last 2 minutes to melt cheese and brown as desired.
7. Remove from oven. Add spices if desired and enjoy! Don’t forget to make extra because they may even be better as leftovers the next day!