Chicken and Cheese Stuffed Zucchini Boats

1. 1 Zucchini≈ $3.00 per kg 300 g
2. 2 Ground chickenpack 500 g ≈ $3.91 130 g
3. 3 Onions≈ $1.60 per kg 40 g
4. 4 Tomatoes≈ $4.67 per kg 80 g
5. 5 Garlic≈ $10.00 per kg 3 g
6. 6 Hard cheesepack 200 g ≈ $2.64 25 g
7. 7 Olive oil 5 ml
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash and dry the zucchinis¹, cut them lengthwise in half, scoop out the flesh to form boats about 1.5 cm thick, dice the flesh, preheat the oven to 190 °C, and lightly oil a baking dish about 20×30 cm.

2. Cook the filling: sauté the ground² meat with onion³, zucchini¹ flesh, tomato⁴, and garlic⁵ over medium heat until lightly golden and fragrant, about 6–8 minutes; season to taste and stir occasionally.

3. Let the filling cool slightly, then fill the boats to the edge, packing lightly.

4. Top the boats with grated cheese evenly over the filling.

5. Bake in the oven at 190 °C for about 25 minutes, until the cheese melts and the top is lightly golden.

6. Remove from the oven, let stand 5 minutes, serve on a plate with greens and, if desired, with additional sauces or bread.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.