Chicken Bacon Corn Zucchini Boats: A Deliciously Fresh and Flavor-Packed Dish
If you’re looking for a new way to enjoy the abundance of summer zucchini, these Chicken Bacon Corn Zucchini Boats are a must-try. They’re packed with vibrant vegetables, protein-rich chicken, and crispy bacon, all brought together with a blend of spices and cheeses that make every bite irresistible. This dish is perfect for a family dinner or a crowd-pleasing option for a summer gathering.
Why You’ll Love This Recipe
These zucchini boats are not only a feast for the eyes but also a wholesome and satisfying meal. The combination of fresh zucchini, sweet corn, and savory bacon creates a harmony of flavors, while the addition of brown rice and a medley of veggies like carrots and cauliflower makes it a well-rounded dish. The feta crumbles add a delightful tang, and the melted Colby Jack cheese on top ensures that every bite is cheesy perfection.
Ingredients You’ll Need:
- 4 large zucchini
- 1.5 cups cooked brown rice
- 1 chicken breast, diced small
- 1/2 lb bacon, chopped into small pieces
- 4 ears of corn, kernels cut off
- 3/4 cup carrots, diced
- 3/4 cup cauliflower, diced
- 1/2 a large onion, diced
- 1 tablespoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 3/4 cup feta crumbles
- 1/2 cup Colby Jack cheese, shredded
Step-by-Step Instructions:
- Prepare the Zucchini: Start by cutting your zucchini in half lengthwise. Scoop out the centers to create hollow boats, leaving about 1/4 inch of flesh to support the filling. Set the prepared zucchini boats aside.
- Cook the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until it becomes translucent. Then, add the corn kernels, diced carrots, and cauliflower. Cook the vegetables on medium-high heat until the carrots and cauliflower are tender, about 5-7 minutes. Season with 1/2 tablespoon of cumin, salt, and pepper to taste. Stir in the cooked brown rice, remove the skillet from the heat, and set the mixture aside.
- Cook the Chicken and Bacon: In a separate skillet, cook the chopped bacon over medium heat until crispy. Add the diced chicken breast to the skillet and sprinkle with the remaining 1/2 tablespoon of cumin. Continue cooking until the chicken is fully cooked through. Once done, combine the chicken and bacon mixture with the cooked vegetables and stir in the feta crumbles.
- Assemble the Zucchini Boats: Preheat your oven to 425°F. Fill each hollowed-out zucchini with the chicken, bacon, and vegetable mixture, pressing the filling down gently to pack it in. Top each zucchini boat with shredded Colby Jack cheese.
- Bake: Place the filled zucchini boats on a baking sheet and cover them with foil. Bake in the preheated oven for 40 minutes. After 40 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and slightly golden.
Tips and Variations:
- Vegetarian Option: Skip the chicken and bacon, and add more veggies like bell peppers or mushrooms for a vegetarian version.
- Cheese Swap: Feel free to experiment with different cheeses like mozzarella or cheddar if you prefer a different flavor.
- Meal Prep: These zucchini boats can be assembled ahead of time and stored in the refrigerator. Just pop them in the oven when you’re ready to bake!
These Chicken Bacon Corn Zucchini Boats are a delightful way to enjoy a hearty yet fresh meal. The blend of flavors and textures is sure to impress anyone at the dinner table. Whether you’re enjoying them as a weeknight meal or serving them up for guests, this recipe is a winner!
Other Great Zucchini Recipes
- Chocolate Chip Zucchini Muffins
- Zucchini Cookies with Cream Cheese Frosting
- Zucchini Casserole
- Zucchini Chocolate Muffins
Chicken, Bacon, Sweet Corn Zucchini Boats
Ingredients
- 4 large zucchini
- 1.5 c cooked brown rice
- 1 chicken breast diced small
- 1/2 lb bacon chopped into small pieces
- 4 ears of corn kernels cut off
- 3/4 c carrots diced
- 3/4 c cauliflower diced
- 1/2 a large onion diced
- 1 T cumin
- Salt and pepper to taste
- 2 Tbs olive oil
- 3/4 c feta crumbles
- 1/2 c colby jack cheese shredded
Instructions
- Cut your zucchini in half, and hollow them out.
- Set aside.
- Heat oil in a skillet
- Add chopped onion
- Saute until onion starts to look translucent.
- Add corn kernels that are cut off the ear, diced carrots, and diced cauliflower.
- Cook on medium-high heat until carrots and cauliflower softens. Add 1/2 Tbs cumin, salt, and pepper to taste.
- Stir in rice, turn off heat, and set aside.
- In a separate skillet, add bacon and diced chicken breast, sprinkle 1/2 Tbs cumin on top, and cook.
- Once fully cooked, combine meat with vegetable mixture, stir in feta crumbles.
- Fill hollowed out zucchini boats with mixture.
- Top with colby jack cheese
- Cover with foil
- Bake at 425 for 40 minutes
- Uncover and bake an additional 5-10 minutes until cheese is melted
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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