Low carb curry chicken zucchini boats
A creamy curried chicken cargo makes this zucchini boat go the distance. Plus, mild cheeses batten down the hatches and keep everything together. Your crew will clear the decks... well, their plates.
- 2 lbs 900 g zucchini
- 1 tsp 1 tsp salt
- 1 lb 450 g chicken breast, chopped into small pieceschicken breasts, chopped into small pieces
- 1 tbsp 1 tbsp olive oil
- 1 tbsp 1 tbsp butter
- 2 tbsp 2 tbsp mayonnaise
- 5 oz. (2⁄3 cup) 140 g (160 ml) cottage cheese
- 1 tbsp 1 tbsp yellow curry powder
- 1 tsp 1 tsp onion powder
- 2 cups (8 oz.) 475 ml (230 g) Gouda cheese, shredded
- salt and pepper
- ½ tbsp ½ tbsp red wine vinegar
- salt and pepper
- 4 tbsp 4 tbsp olive oil
- 6 oz. (42⁄3 cups) 170 g (1.1 liters) lettuce
This recipe has been added to the shopping list.
Making low carb simple
- Preheat oven to 375°F (190°C). Grease a 9 x 12" (22 x 30 cm) baking dish.
- Split each zucchini in half, lengthwise, and remove the seeds with a spoon. Sprinkle with salt and let sit for 10 minutes.
- Blot off the drops of liquid with paper towels. Place the halves in a greased baking dish.
- In a large pan, warm the olive oil and butter over medium-high heat. Add the chicken, season with salt and pepper, and saute until done. Transfer to a medium-sized bowl to cool.
- Mix the chicken, mayonnaise, cottage cheese, spices, and a third of the grated cheese. Season to taste.
- Distribute the mixture into the zucchini halves and sprinkle the remaining cheese on top. Bake for approximately 35-40 minutes or until the zucchini boats have turned a nice golden color.
- Mix oil, vinegar, salt, and pepper into a simple vinaigrette. Serve the zucchini boats beside a simple salad made with lettuce and vinaigrette.
Feel free to vary the recipe by using this yummy filling in eggplant or bell peppers. You can also save time by starting with a rotisserie chicken.
You could substitute any savory spice that you prefer. Adjust the amount to suit your taste preferences.
Wow! There is no better praise!