Zucchini Boats Are A Perfect Weight Watchers Snack

Zucchini boats are a really fun appetizer.

This recipe is super straightforward—prepare seasoned ground chicken, season to your liking, then nestle it within a halved zucchini. They make for a great snack or side dish…you might even be able to convince your kids to eat some vegetables.

Overview

Yield: 4 servings

Serving size: 500 g.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

2 WW Points Per Serving

Ingredients For Zucchini Boats:

• 4 medium-sized zucchinis or 6 small-sized zucchinis
• 1 cup (150 g) diced onions
• 1 pound (450 g) ground chicken
• 1 cup (240 ml) marinara sauce
• 2 cloves of garlic, minced
• 1 tablespoon taco seasoning
• 1 teaspoon oil (for cooking)
• Salt and pepper to taste

Optional Bechamel Sauce:

• 1.5 cups (360 ml) skimmed milk
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Prepare the Zucchinis: Wash the zucchinis thoroughly and cut off the stems. Slice each zucchini in half lengthwise, creating boat-shaped halves. Gently scoop out the seeds and interior of the zucchinis with a spoon, leaving a zucchini boat.

2. Cook the Filling: In a skillet, heat oil over medium heat. Add diced onions and minced garlic, sautéing until translucent. Add ground chicken to the skillet, breaking it apart and cooking until browned.

3. Stir in taco seasoning, salt, and pepper to taste. Add marinara sauce, combining well, and cook for an additional 5 minutes.

4. Optional Bechamel Sauce: In a separate saucepan, whisk together milk, cornstarch, garlic powder, salt, and pepper. Heat the mixture over medium heat, stirring continuously until it thickens. Set aside.

5. Assemble and Bake: Preheat the oven to 375°F (190°C). Place the zucchini boats in a baking dish. Fill each boat generously with the ground chicken mixture. Optional: Pour the prepared bechamel sauce over the zucchini boats. Bake in the preheated oven for 20-25 minutes or until the zucchinis are tender.

6. Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh herbs or green onions if desired. Serve the zucchini boats with a side salad or your favorite condiments.

Enjoy these delicious zucchini boats filled with flavorful ground chicken, and add the optional bechamel sauce for an extra creamy touch!

Variations and Substitutions:

This adaptable recipe opens the door to numerous substitutions. Opt for ground beef or even create a completely vegan version with mushrooms or tofu. Poultry alternatives like ground chicken or turkey work seamlessly as well.

Toppings offer versatility, featuring two variations—one adorned with feta cheese for an instant indulgence, and another draped in a light bechamel sauce. Both options add points to the recipe but provide conservative alternatives. For a purist approach, skip the toppings altogether, allowing the zucchini and filling to shine on their own.

Tips and Tricks

1. Select zucchinis of the same size to ensure uniform cooking. Look for firm, undamaged skin.
2. Thoroughly wash and trim the zucchinis, maintaining their boat-like shape to prevent filling spillage.
3. Sprinkle a pinch of salt over the zucchinis before filling for enhanced overall flavor.
4. Cooking times vary based on personal preference. The photos showcase two versions—one with well-cooked zucchinis and toasted toppings, and another with tender yet crisp zucchinis. Once the desired doneness is achieved, promptly remove them from the oven to prevent dryness.

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WW Points

Uncooked zucchini 0 points
98% fat-free uncooked ground chicken breast 0 points
Taco seasoning mix 0 points
Olive oil 1 point
Garlic powder 0 points
MS Skimmed Milk 4 points
Table salt 0 points
Cornstarch 2 points
Onion 0 points
Garlic 0 points
Black pepper 0 points
No sugar added fat free 0 points
marinara sauce 0 points