This Pioneer Woman Chili-Stuffed Zucchini Boats Recipe is a hearty and low-carb recipe, which is made with savory ground beef and sharp cheddar cheese. It’s a healthy family dinner, ready in about 1 hour.
Chili-Stuffed Zucchini Boats Recipe Ingredients
- 6 medium zucchini
- 2 Tbsp. olive oil, plus more for brushing
- 1 tsp. kosher salt
- Black pepper, to taste
- 1 3/4 lb. ground beef
- 1 small onion, chopped
- 1/2 to 1 poblano chile pepper, seeded and chopped
- 2 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 1/4 tsp. garlic powder
- 2 Tbsp. tomato paste
- 1 (8-ounce) can tomato sauce
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 1/2 cups grated cheddar cheese
- Sour cream and sliced scallions, for garnish
How To Make Chili-Stuffed Zucchini Boats
- Prep the zucchini: Preheat the oven to 400°F. Cut the ends off the zucchini, then slice them in half lengthwise. Use a metal spoon or melon baller to scoop out the seeds and hollow out the centers, creating a “boat” shape. Be careful not to scrape all the way through the skin. Brush the boats with olive oil and season with 1/2 teaspoon salt and a few grinds of pepper. Place them on a rimmed baking sheet.
- Brown the beef: Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the ground beef and cook, stirring and breaking up the meat with a wooden spoon, until browned, about 3 minutes.
- Sauté aromatics: Add the chopped onion, poblano pepper, chili powder, cumin, cayenne, garlic powder, and the remaining 1/2 teaspoon salt to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and the spices are fragrant, about 4 minutes.
- Simmer the chili: Add the tomato paste to the skillet and cook for 1 minute until it darkens slightly. Stir in the tomato sauce and 3/4 cup water until everything is combined. Reduce the heat to low and simmer until the chili is very thick, about 8 minutes. Remove from heat and stir in the cilantro. Let the mixture cool slightly.
- Fill the boats: Spoon the chili mixture generously into the hollowed-out zucchini boats. Sprinkle the grated cheddar cheese evenly over the top of the chili.
- Bake and serve: Cover the baking sheet loosely with foil. Bake for 18 to 20 minutes, until the zucchini is just tender. Uncover the pan and bake for another 10 to 15 minutes, until the cheese is golden and bubbly. Top with sour cream, scallions, and cilantro before serving.
Recipe Tips
- Don’t over-hollow: When scooping out the zucchini, leave a border of flesh about 1/4-inch thick around the edges. If the walls are too thin, the boats will collapse in the oven.
- Thick Chili: Ensure you simmer the chili filling until it is very thick (step 4). Zucchini releases water as it bakes, so if your filling is watery, the final dish will be soupy.
- Poblano Pepper: Poblanos have a rich, earthy flavor with mild heat. If you want it spicy, leave some seeds in or swap for a jalapeño. For zero heat, use a green bell pepper.
- Cheese Variations: While cheddar is classic for chili, a Mexican blend, Monterey Jack, or Pepper Jack cheese works beautifully for a different flavor profile or extra spice.
What To Serve With Chili-Stuffed Zucchini Boats
These boats are a complete meal, but they pair well with simple sides.
- Mexican Rice: Or cilantro-lime cauliflower rice for a low-carb option.
- Black Bean Salad: With corn and lime vinaigrette.
- Avocado Salad: Sliced avocado with tomatoes and onions.
- Tortilla Chips: For scooping up any extra chili filling.
How To Store Chili-Stuffed Zucchini Boats Recipe
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Reheat in the microwave, or preferably in a 350°F oven for 15 minutes to keep the zucchini texture intact.
- Freeze: You can freeze the cooked boats, but be aware that zucchini becomes very soft when thawed and reheated. It is better to freeze the chili filling separately and assemble fresh boats later.
Chili-Stuffed Zucchini Boats Recipe Nutrition Facts
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 85mg
- Sodium: 950mg
- Total Carbohydrates: 14g
- Dietary Fiber: 4g
- Sugar: 6g
- Protein: 30g
Nutrition information is estimated per serving (2 zucchini halves).
FAQs
Can I use ground turkey?
Yes, ground turkey or ground chicken are excellent lean substitutes for beef. You may need to add a teaspoon more oil when browning as they release less fat.
How do I stop the zucchini from getting soggy?
Avoid over-baking. The zucchini should be “just tender,” meaning it still has a slight bite. Also, ensure your chili filling is thick and reduced before stuffing.
Can I save the scooped-out zucchini?
Absolutely. Don’t throw away the insides! Chop up the scooped-out zucchini flesh and sauté it with the onions in step 3 to add bulk and nutrition to the chili filling.
Pioneer Woman Chili-Stuffed Zucchini Boats Recipe
Description
A healthy and satisfying low-carb dinner featuring tender zucchini shells filled with a robust, homemade beef chili and topped with melted cheddar.
Ingredients
Instructions
- Preheat oven to 400°F. Hollow out zucchini halves; brush with oil and season.
- Brown beef in a large skillet.
- Add onion, poblano, and spices; cook 4 minutes.
- Stir in tomato paste, sauce, and 3/4 cup water. Simmer 8 minutes until thick.
- Stir in cilantro and cool slightly.
- Fill boats with chili and top with cheese.
- Bake covered for 20 mins; uncover and bake 10-15 mins.
- Garnish and serve.
Notes
- Leftovers: The chili filling can be made up to 2 days in advance.
- Water: If your chili looks dry before filling, add a splash more water; if it looks runny, simmer longer
- Size: Choose zucchini that are roughly the same size so they bake evenly.
Chili-Stuffed Zucchini Boats Recipe
