If you liked the Mexican Zucchini Boats I posted a few weeks ago, you are going to love this recipe too! If you haven’t tried it yet–what are you waiting for? My husband and I both agreed that we did not miss the tortillas in the Mexican recipe, and didn’t miss the pasta in this Italian version! (Also see Eggplant Awesomeness)
Preheat oven to 400. (make sure the pan is out of the oven first if you are the type of person to stick in back in the oven if you don’t feel like washing it. Don’t feel bad if you do this. You are probably hilarious, vivacious, and drive around being hot and awesome. ) Back to the food. Chop an onion and use ground chicken breast to try to fool your man into thinking it is beef. He won’t buy it, but do it anyway because it has less calories. Brown the chicken breast with some garlic in a pan.
Last time I used a melon baller and enjoyed typing the word balls the whole recipe. I loved the Mexican flavored balls in the last recipe but my husband was not a fan. I tried a different approach and cut out long rod-shaped pieces. I’ll call these
I wanted to sneak in more zucchini because it is a low-calorie, healthy filler. So, I decided to shred the rods with a shredder.
This is the sauce that I used because I am
lazy busy being awesome. And yes…Those are balls in the background because the rods were too hard. (to cut.) So I had to shred the balls too. Add the shredded rods and shredded balls to the sauce.
This is a picture of my awesome herb garden. My husband made it for me several years ago so I wouldn’t have to bend over to pick herbs. (because I was turning 30…) I went out and got some basil. A piece dropped on the way in. Thank goodness Toby ate it because I am 36 now, and there is no way I was getting that basil.
Layer the sauce mixture over the scooped out zucchini.
Add cheese. Not a sprinkle. Put so much cheese that you worry it might melt over. Cover with foil and cook for 30-35 minutes. ENJOY! XO