Mini Zucchini Boats

by tgiffitness on March 8, 2013

Post image for Mini Zucchini Boats

30 Days of Vegetables – Day 30!!!! 

The 30 day vegetable challenge comes to an end today with a delicious recipe for an hors d’oeuvre. When making this recipe, I only used 2 zucchinis. BIG mistake! My second mistake was sharing them with my husband lol :). I’m pretty sure we both could have eaten at least 4 more zucchinis each, but once our butts hit the couch, there was no getting back up… Luckily, there was plenty of left over toppings to munch on.

It took me a while to name this recipe. The first name that came to mind was “Zucchini Sliders”, but sliders are mini hamburgers. After spending some time staring blankly at my computer screen, I thought “Zucchini Boats”! But because I’ve never heard of a zucchini boat, I questioned how well this name was going to portray this recipe. I typed “Zucchini Boats” into google, and guess what? Its a real thing! Most of the images that popped up were the full length of the zucchini, and many of them were hollowed out down the middle to create an actual boat shape. Today’s recipe is really more of a flat raft, but “Zucchini Raft” doesn’t quite have the same ring to it.

Feel free to make your rafts into boats, but by making the slices of zucchini flat, we were able to make more zucchini boats with more toppings per boat…yummm… Perfect for hors d’oeuvres!

Click here to print the recipe


  • 4 Zucchinis
  • 1 chicken breast
  • 1 bell pepper – diced
  • 1/4 cup diced mushrooms
  • 4 tbs diced green onions
  • 1/2 tbs minced garlic
  • 1/2 tsp paprika
  • 1/2 tsp red pepper flakes – optional
  • salt and pepper to taste
  • hot sauce – optional
  • 1/3 cup grated cheese
  • Extra virgin olive oil for cooking

Zucchini Directions:

  • Preheat a dry frying pan on medium to high heat
  • Wash and remove both ends from each zucchini
  • With the zucchini laying on its side, cut each zucchini in half by making a vertical cut. Do not cut down the length of the zucchini
  • Now make 3 slices down the length of each section of zucchini, approximately 1/2 cm apart. Each section should give you 4 flat slices of zucchini, 32 slices in total.
  • When your pan is hot, place each slice of zucchini flat in the pan. When the bottom of the zucchini has browned, flip them and brown the other side. You do not want the zucchini to be come soggy. It should remain firm, and only take a few seconds per side to brown.
  • When the zucchini is done, remove from heat and set aside.

Chicken & Topping Directions:

  • Place a small amount of olive oil in the pan and reduce the heat slightly.
  • Add the chicken and spices (not the hot sauce) to the pan and sauté until the chicken is almost fully cooked.
  • Add the rest of the vegetables (excluding the green onions) and cook until they soften.
  • Drizzle a small amount of hot sauce on each zucchini.
  • Use a small spoon to transfer the warm chicken topping onto the zucchini.
  • Sprinkle a small amount of green onions and cheese onto each zucchini boat and let the cheese melt.
  • Serve immediately after the cheese has melted.

What was your favourite recipe from this challenge? Click here to view all 30 recipes!


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