These Garlic Sesame Honey Chicken Zucchini Boats are a fun and tasty way to enjoy a healthy meal. The zesty chicken, sweet honey, and crunchy sesame make a perfect combo!
Plus, who doesn’t love eating their dinner right from a zucchini? It’s like a veggie canoe for your yummy filling! 🥒 I love serving these with a side salad for a fresh twist!
Key Ingredients & Substitutions
Zucchini: The star of the dish! Choose firm, medium-sized zucchinis for the best texture. If zucchinis aren’t available, you can use bell peppers or eggplants as substitutes, just adjust cooking times accordingly.
Chicken: I prefer boneless, skinless chicken thighs because they stay juicy during cooking. If you want a lighter option, chicken breast works well too. For a meat-free version, try using tofu or cooked quinoa instead!
Honey: Honey gives that sweet flavor, but if you’re vegan, agave nectar or maple syrup are great alternatives! Adjust the amount based on your sweetness preference.
Sesame Oil: It adds a rich nuttiness! If you’re out, you can use olive oil with a sprinkle of sesame seeds to get a similar effect. Just don’t skip the sesame seeds—they add a lovely crunch!
What’s the Best Way to Prepare Zucchini Boats?
Making zucchini boats is super fun! Follow these steps for the best results:
- First, wash the zucchinis and slice them in half lengthwise.
- Scoop out the center with a spoon to create a hollow space, but leave about 1/4-inch of the walls intact so they hold up.
- Brush with olive oil and season with salt and pepper. This step helps the zucchini roast nicely and adds flavor!
- Roast them lightly before filling to ensure they become tender and soft without getting mushy.
With careful preparation, your zucchini boats will be delicious every time! Enjoy the process and happy cooking!
Garlic Sesame Honey Chicken Zucchini Boats
Ingredients You’ll Need:
For the Zucchini Boats:
- 3 medium zucchinis
- 1 tablespoon olive oil (for roasting zucchini)
- Salt and pepper, to taste
For the Chicken Filling:
- 1 lb (450g) boneless, skinless chicken breast or thighs, finely diced
- 3 cloves garlic, minced
- 2 tablespoons sesame oil
- 3 tablespoons honey
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger (optional)
For the Topping:
- 1/2 cup green onions, thinly sliced
- 1/4 cup toasted sesame seeds
Time Needed:
This recipe takes about 15 minutes to prepare and another 20-25 minutes to cook, making a total of about 40 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure your zucchini cooks evenly and perfectly!
2. Prepare the Zucchini:
Wash the zucchinis and slice each one in half lengthwise. Use a spoon to gently scoop out the center flesh, leaving about 1/4-inch thick walls so they can hold the filling well. Be careful not to pierce the skin!
3. Season and Roast the Zucchini:
Brush the inside of the zucchini boats with olive oil and sprinkle them with salt and pepper. Place them cut side up on a baking sheet lined with parchment paper. Pop them in the oven to roast for about 10 minutes, just until they start to soften.
4. Cook the Chicken:
While the zucchini is roasting, heat sesame oil in a skillet over medium heat. Add the minced garlic and, if using, the grated ginger. Sauté for about 30 seconds until fragrant. Add the diced chicken and cook for about 5-7 minutes, stirring often, until the chicken is no longer pink.
5. Make the Sauce:
In a small bowl, mix together the honey, soy sauce, and rice vinegar. Pour this sauce mixture over the cooked chicken, stirring to coat everything well. Let it simmer for another 2-3 minutes until thickened slightly and flavors are combined.
6. Fill the Zucchini Boats:
Once the zucchini is slightly roasted, take it out of the oven. Spoon the garlic sesame honey chicken mix into each zucchini boat, filling them generously!
7. Bake Again:
Put the stuffed boats back in the oven and bake for an additional 10-12 minutes. You’ll want the zucchini to be tender but still hold its shape, and the filling should be heated through.
8. Garnish and Serve:
Once cooked, remove the zucchini boats from the oven. Top them off with sliced green onions and a sprinkling of toasted sesame seeds. Serve warm and enjoy!
This recipe serves about 4. Happy eating!
Frequently Asked Questions
Can I Use Ground Chicken Instead of Diced Chicken?
Absolutely! Ground chicken is a great alternative and will cook quickly. Just make sure to cook it thoroughly until no longer pink, about 5-7 minutes, stirring frequently.
How Can I Make This Recipe Vegetarian?
You can easily make this dish vegetarian by substituting the chicken with cooked quinoa or sautéed mushrooms. You can also include chopped bell peppers or other veggies for added flavor and texture!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stuffed zucchini boats; just make sure they are fully cooled down before freezing. Thaw them in the fridge overnight before reheating.
How Can I Adjust the Sweetness of the Sauce?
If you find the sauce too sweet, simply reduce the amount of honey. A splash of soy sauce can help balance the sweetness as well. You can also add a touch of lime or lemon juice for extra zest!
