Boat-Shaped Zucchini with Chicken and Cheese

1. 1 Zucchini≈ $3.00 per kg 300 g
2. 2 Ground chickenpack 500 g ≈ $3.84 130 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 ≈ $2.70 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 the zucchini¹, cut in half lengthwise, and scoop out the pulp with a spoon, leaving walls about 1.5 cm thick; finely chop the pulp. Preheat the oven to 375°F (190°C). Finely chop the onion³, dice the tomato⁴, and mince the garlic⁵.

2. Heat the oil in a pan, brown the ground² chicken with the onion³ over medium heat for 5 minutes, breaking up clumps until the meat lightens. Add the zucchini¹ pulp, tomato⁴, and garlic⁵, cooking another 4–5 minutes until thickened. Season with salt and pepper.

3. Fill the zucchini¹ boats with the mixture, pressing down lightly.

4. Coarsely grate the cheese and sprinkle evenly over the boats.

5. Bake at 375°F (190°C) for 25 minutes, until the zucchini¹ is tender and the cheese is golden.

6. Remove from the oven, let rest for 5 minutes, and serve hot.

In short

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