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10.Chicken and Mushroom Garlic Zucchini Boats

This is a lovely versatile dish. Serve with the pasta of your choice. If Zucchini boats aren't big enougheither cook in empty marrow cups or boats, or small oven dishes.The dishes can beserved invididually with say 3 for each person or in a couple of large serving dishesas demonstrated here- above.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4 people


  • Large zucchini, halved lengthwise (do you call them zucchini or courgettes?) doesn't matter
  • 1 tbsp Extra-virgin olive oil 
  • 1 tsp Thyme leaves 
  • 2 tbsp Butter
  • 3/4 lb Chopped chicken
  • punnetmushrooms
  • Fry some diced bacon rashers – say about 6
  • 2 Tomatoes, chopped
  • 3 Cloves garlic, minced 
  • 1/4 c Heavy cream 
  • 1/4 c Grated Parmesan
  • Juice of 1/2 lemon
  • 1 c Shredded mozzarella
  • Freshly chopped parsley, for garnish (optional)


  • Preheat oven to 350°. Score zucchini, as if you'redicing an avocado, and scoop out the insides to use later in the Recipe.
  • Put zucchini boats in large baking dish. Drizzlethe boats all over with oil.
  • Season to taste with salt and pepper. Sprinklethyme leaves on top.
  • Bake until tender, about 20 minutes.
  • Put a large skillet over medium heat on stove, and melt butter.
  • Add chicken pieces and cook through.
  • Add mushroom quarters.
  • Season with salt and pepper. Cook through, 3 to 4 minutes.
  • Remove from heat and also add bacon bits to skillet
  • Stir in theextra zucchini and tomatoes, and garlic. Cook until fragrant (sweet smelling); aboutanother minute
  • Add cream, Parmesan, and lemon juice, and cookuntil slightly reduced, 3 minutes.
  • Carefully fill zucchini boats with chicken, mushroom, and bacon mix. Top with mozzarella cheese. Cook until cheese is bubbly, say about 8 minutes more.
  • If you like, you can garnish the boats with morePParmesanand parsley, before serving.