Chicken-Stuffed Zucchini Boats
A healthy dinner recipe of tender zucchini stuffed with chicken thighs and a flavorful Harmacy Hot Sauce.
Ingredients
- 2 - 2 1/2 pounds skinless, boneless chicken thighs, generally 6 thighs per package
- kosher salt, to taste
- freshly-cracked black pepper, to taste
- 3 - 4 zucchinis, washed, halved longways, and seeds scraped out
- 2 onions, sliced into wedges
- 1 9-ounce jar Harmacy Hot Sauce, I prefer "Brimstone Rimjob" for this dish
- 2 cups shredded cheese, cheddar, Monterey Jack, Muenster, Fontina, etc.
- 2 tablespoons Italian parsley, chopped
- 1/4 cup green onions, sliced
Instructions
- Place the top oven rack about 6” from the upper coils in the oven. Place another rack on the lowest position. Preheat the oven to Hi Broil.
- Line a large baking sheet with foil or parchment for easy cleanup. No need to spray the foil.
- Unroll the thighs, trim off any excess fat you do not want, and lay them on the baking sheet. Sprinkle both sides of the thighs with salt and pepper. Set aside.
- Lay the zucchini halves, cut side up in a 9x13 (or larger as needed) baking dish. Sprinkle them with salt and pepper.
- Place the baking pan of zucchini on the bottom rack of the oven. The heat from the broiler will par-cook the zucchini.
- Place the baking sheet with the thighs on the top rack. Broil for 3 minutes, flip the chicken thighs over and broil for another 3 minutes.
- Remove the baking sheet from the oven and scatter the onions around the thighs.
- Place the baking sheet back under the broiler for another 3 minutes. Flip the chicken over again and stir the onions. Check the temperature of the chicken thighs. A digital thermometer is helpful here. The chicken needs to read 165 degrees F in the thickest part of the thighs. If you have reached 165, you can pull them out of the oven.
- If the thighs need more cooking time, broil for another 2 to 3 minutes, or until thoroughly cooked. You should have some charring on the chicken and the onions.
- Remove the chicken thighs and the zucchini from the oven.
- Turn the oven temperature to 400 degrees F.
- Remove the thighs from the baking sheet to a cutting board.
- Scrape the onions into a large bowl. Add the Harmacy Hot Sauce and gently stir.
- Thinly slice, dice, or shred the chicken thighs, then add to the bowl and gently combine.
- You can taste for any seasoning that you may want to adjust, but the hot sauce is very flavorful and should be enough.
- Evenly divide the chicken mixture on the zucchini, mounding as needed to use all the filling.
- Evenly sprinkle the cheese over the tops.
- Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted and the zucchinis are fork-tender.
- Remove from the oven and sprinkle with the parsley and green onions.
- Serve very warm.
Notes
You may remove any smaller chicken thighs that have already reached 165 degrees F as needed, so as not to overcook them.
I did not receive any payment or products in making this post. These are my honest, personal opinions.
Subbing out a jar of store-bought salsa for the Harmacy Hot Sauce does not do this recipe justice, since it is the star of the show. If you’re looking for an alternative to the jar of hot sauce, I suggest you look for another recipe that calls for salsa.
The nutrition chart is only a guesstimate. Should you need exact amounts, please, calculate for yourself with the exact products you used.
Nutrition Facts
Chicken-Stuffed Zucchini Boats
Amount per Serving
Calories
378.66
% Daily Value*
Fat
19.22
g
30
%
Saturated Fat
8.88
g
56
%
Trans Fat
0.03
g
Polyunsaturated Fat
1.91
g
Monounsaturated Fat
5.83
g
Cholesterol
179.43
mg
60
%
Sodium
1012.32
mg
44
%
Potassium
826.78
mg
24
%
Carbohydrates
10.72
g
4
%
Fiber
2.56
g
11
%
Sugar
5.71
g
6
%
Protein
40.64
g
81
%
Vitamin C
22.33
mg
27
%
Calcium
320.25
mg
32
%
Iron
2.06
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!