Stuffed Courgettes aka Zucchinis

Published in September 2026 in 'Greet HWY 68 Loop Magazine

"Zucchini" is Italian term used primarily in the US, Canada & Australia while "Courgette" is a French term used in the UK, Ireland, New Zealand and France. Bottom line I'm sharing my recipe of the stuffed zucchini boats. A healthier version and so delicious and simple to make. You can prepare a day ahead and bake prior to serving. If any are left over, store in a airtight container in the fridge & reheat & serve. Super tasty! Enjoy!

Ingredients:

• 4 Large Zucchini

• I package- 1 lb Ground Chicken

• 1 -15 oz can Organic Tomato sauce

• 1 tsp Kinder "The Blend", to taste

• 2 Tbsp Ricotta

• Handful of Fresh Herbs: oregano, thyme, basil & green onions, chopped

• Optional: Baby Spinach, chopped

• Ground Black Pepper, to taste

• Sea salt, to taste

• Shredded Mozzarella, enough to top

• Optional: Red Chili flakes, to sprinkle on top before serving

  
  

Directions:

• Preheat oven 425 degrees, Prep baking sheet with foil and spray with nonstick spray

• Cut zucchinis equally in half lengthwise

• Scoop out flesh, set aside. Use in salads or season & saute to soften and eat as a side dish or snack

• In a large skillet on medium high heat brown ground chicken breaking apart and season with the blend, pepper and seasalt, cook 90% of the way and add in the tomato sauce, mix in the ricotta, this will cut the acid from the sauce and give it a creamier taste

• Mix in the fresh herbs, turn down heat and let simmer to marry the flavors together at least 15-30 minutes, if using spinach & sea salt add now continue to cook until spinach has wilted

• Remove from heat, let cool somewhat

• Place your cut zucchini halves on prepared baking sheet

• Fill each with your meat sauce

• Top each with the mozzarella, the amount is up to you

• Bake 20-30 minutes or until center is hot

• Serve as a starter or meal accompanied with a side; garlic bread, mixed green salad, couscous, pasta....