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.
USMetric
servingservings
Ingredients
- 4 4 medium 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. 150 g (175 ml) cottage cheese
- 1 tbsp 1 tbsp yellow curry powder
- 1 tsp 1 tsp onion powder
- 2 cups 475 ml (225 g) shredded cheese, divided
- salt and pepper
For serving
- ½ tbsp ½ tbsp red wine vinegar
- salt and pepper
- 4 tbsp 4 tbsp olive oil
- 6 oz. 175 g lettuce
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Making low carb simple
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x12 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 halves of zucchini 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 the lettuce and vinaigrette.
Tip!
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.
Meals
Breakfasts
Desserts
Snacks
Dairy free
Vegetarian
Bread
Only keto
You could substitute any savory spice that you prefer. Adjust the amount to suit your taste preferences.