My mom has this favorite pizza that is a seasonal specialty at a fairly well known pizza chain known for their 'take-n-bake' style of doing business. Okay, okay... so it's one of my favorite pizzas too!
It's a simple enough pizza; thin crust, thai sweet chili sauce, red onion, bell pepper, zucchini, and chicken. It's light and perfect for the oncoming summer months.
This recipe is basically a play on that pizza. A healthy piece of inspiration that I took a step further by omitting the pizza crust and replacing it with zucchini! If we're being honest here, I'll tell you that I actually enjoy this dish more than the pizza.
We've all seen the typical cheese or pepperoni pizzas redone on a zucchini squash... but let's try something a little different today! You won't be disappointed.
Thai Chicken Zucchini Boats
Servings: 8 • Size: 1 Boat • Calories: 133 • Fat: 2.9 g • Carb: 15.5 g • Fiber: 1.4 g • Protein: 11.6 g • Sugar: 2.2 g • Sodium: 198.1 mg
4 Zucchini Squash
1 Tsp. Sesame Oil (Any other oil would work as well.)
1/2 C. Red/Purple Onion, Diced
1/2 C. Red Bell Pepper, Chopped
3 Garlic Cloves, Diced
1/4 C. Cilantro, Chopped
Salt & Pepper To Taste
1 Lime, Juiced
3 Tbsp. Reduced Sodium Chicken Broth
8 Oz. Chicken Breast, Cooked & Shredded
3/4 C. Sweet Chili Sauce (For Chicken)
1/2 C. Reduced Fat Mozzarella, Shredded
1/4 C. Reduced Fat Sharp Cheddar, Shredded
1 Tbsp. Sesame Seeds (Optional)
1/4 C. Green Onion, Diced
Bring a large pot of water to a boil. Slice the zucchinis in half and scoop the pulp out leaving a good 1/4" thick wall. Chop the pulp and set aside in a bowl. Once the water is boiling, carefully place the zucchinis into the water to boil for one minute. Remove from water and set aside to cool and dry.
Heat oil in a large pan over medium-low heat and add onion, bell pepper, and garlic. Cook for 3-4 minutes or until the onions become translucent. Add the cilantro and season with salt and pepper. Cook for another few minutes before adding in the zucchini pulp, lime juice and broth. Allow to cook down slightly. Add in the chicken and cook for a few minutes longer before removing from the heat.
Preheat oven to 400 degrees f. Lightly spray the inside of a 13x9 baking dish with non-stick cooking spray and smooth 1/4 c. sweet chili sauce into the bottom of the dish. Scoop about 1/3 c. of the chicken mixture into each zucchini and press to compact. Top each with 1 tbsp. sweet chili sauce, 1 tbsp. mozzarella, and 1/2 tbsp. cheddar. Sprinkle the sesame seeds over the entire dish and cover with foil. Bake for about 35 minutes or until the cheese is melted. Top with green onions and sriracha if desired!