Summer Zucchini Boats

Summer Zucchini Boats
Sometimes dinner can be a hit or miss. When I made this for my family, it was a huge hit. Instead of squash boats, I mixed the chicken mixture with cooked spaghetti for my children. This is definitely the kind of dinner that will be made over and over again!

6 medium-sized zucchinis
4 tablespoons oil
1 medium-sized onion, diced 
1 cup fresh mushrooms, finely chopped 
2 lbs ground chicken dark
2 teaspoons kosher salt
1 teaspoon garlic powder 
1 teaspoon chili powder 
1 teaspoon onion soup mix 
1/4 teaspoon black pepper 
1 tablespoon fresh parsley, chopped  

Cut the zucchinis in half and use a spoon to scrape out most of the inside flesh. Brush the zucchini with oil and season with a light sprinkle of salt. Place them flesh side down on a greased baking sheet and bake at four hundred degrees for twenty minutes. 

  • Heat the oil in a large pan over medium-high heat.
  • Add the onions and sauté until golden.
  • Add the mushrooms and sauté for an additional five minutes.
  • Place the chicken in the pot and use a wooden spoon to break it into small pieces.
  • Once the chicken is no longer pink, you can add the salt, garlic, chili powder, onion soup mix, and black pepper.
  • Mix until well incorporated. Lower the heat to medium and cover the pan.
  • Cook for an additional five minutes.
  • Uncover, add in the chopped parsley, and mix again.
  • Spoon the chicken into the zucchini boats.
  • You can also drizzle it with garlic or spicy mayo.
  • Bake in the oven for an additional five minutes.

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