Low-carb curry chicken zucchini boats
Carbs: 8g
This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.
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.
PREP TIME
15 mins
COOK TIME
40 mins
COURSE
Dinner
Ingredients
- 2 lb zucchini
- 1 tsp salt
- 1 lb chicken breastschopped into small pieces
- 1 tbsp olive oil
- 1 tbsp butter
- 2 tbsp mayonnaise
- 2/3 cup cottage cheese
- t tbsp yellow curry powder
- 1 tsp onion powder
- 2 cups gouda cheeseshredded
- salt and pepper
For serving
- 1/2 tbsp red wine vinegar
- salt and pepper
- 4 tbsp olive oil
- 4 ⅔ cups lettuce
Instructions
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.
Notes
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.
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