Description

These flavorful Curried Chicken Zucchini Boats combine tender spiced chicken with crisp zucchini shells for a low-carb dinner that’s both nutritious and satisfying. Perfect for weeknights when you want something healthy but packed with flavor!

Ingredients

Scale

4 small zucchini (about 6-7″ long)
300g chicken breast fillets, diced
1 tbsp extra virgin olive oil
1 brown onion, diced
2 cloves garlic, crushed
1 cup button mushrooms, diced
3/4 cup reduced fat grated cheese
2 tbsp Keens Curry Powder

Instructions

Preheat oven to 200°C (400°F). Cut zucchini in half lengthwise and scoop out flesh, leaving 1cm thick shells.
Heat oil in large skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant.
Add chicken and curry powder, cook for 4-5 minutes until chicken starts browning.
Stir in mushrooms and scooped zucchini flesh. Cook for 3-4 minutes until vegetables soften.
Arrange zucchini shells in baking dish. Fill generously with chicken mixture and top with cheese.
Bake for 15-20 minutes until zucchini is tender and cheese is golden.

Notes

Tips: For extra spice, add 1/2 tsp chili powder.
Substitutions: Swap chicken for tofu or chickpeas (vegetarian). Use nutritional yeast instead of cheese (dairy-free).
Storage: Refrigerate in airtight container for up to 3 days. Reheat in oven for best texture.

Prep Time: 15
Cook Time: 25
Category: B
Method: Baked
Cuisine: Fusion

Nutrition

Serving Size: 2 zucchini halves
Calories: 247
Sugar: 6g
Sodium: 312mg
Fat: 11g
Saturated Fat: 3.5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 24g
Cholesterol: 62mg

Keywords: low-carb, easy dinner, gluten-free, healthy