Transform your leftover chilli into something special with these delicious Chilli Stuffed Zucchini Boats. Ideal for a light lunch or a satisfying dinner, they're a clever and tasty way to make the most of your leftovers.
Whenever I make chilli, it always ends up a great huge pot and so there is always leftovers the next day.
There are many ways to use up that leftover chilli. Such as these delicious recipes below:
- Chilli Stuffed Potato Skin
- Chilli Cheese Fries
- Chilli Stuffed Portobello Mushrooms.
- Chilli Stuffed Acorn Squash
- Sweet Potato Chilli Nachos
and my ultimate favourite Mexican Pasta Bake
But sometimes when I fancy something light and packed with veg, I like to make Chilli Stuffed Zucchini Boats (courgette).
It is super easy and quick to make, so long as you have leftover chilli, otherwise you will have to get a nice big pot of chilli on the go and I have a few different ones for you to choose from.
The chilli recipes above mean that even vegetarian's can enjoy these little chilli zucchini boats, by using some leftovers of my Sweet Potato, Vegetable and Lentil Chilli.
I tend to make these most often with my Best Ever Chilli Con Carne. As it's the one I make most often.
For the zucchini boats, you cut each zucchini in half lengthways. 2 medium sized zucchinis are enough for 2 servings. If the zucchinis are really large, you may only need 1 for two people.
Once cut in half, using a spoon, you want to scoop out some of the flesh (mainly the seedy part) until you have a little dip in each half and they look like little boats. (hence the Chilli Zucchini Boat name)
I then season with a little sea salt and black pepper. Seasoning is always a must and then you can spoon in the leftover chilli.
Once filled with chilli, the last part is the cheese. I prefer to use a mixture of Mozzarella and Cheddar, as it is a perfect combination for melting with great cheesy flavour.
Then they just need to go in the oven for about 30 minutes until the cheese is all melted and golden.
Sprinkle with some fresh chopped Coriander just before serving, as a little sprinkling of green is always pretty.
You can serve just as they are with a salad, or some Perfect Chips or for a slight variation some Sweet Potato Fries. You could serve with these Butternut Squash Fries.
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Recipe Card
Chilli Stuffed Zucchini Boats
Transform your leftover chilli into something special with these delicious Chilli Stuffed Zucchini Boats. Ideal for a light lunch or a satisfying dinner, they’re a clever and tasty way to make the most of your leftovers.
Ingredients
- 1.5 cups of leftover chilli
- 2 zucchini (courgette), sliced in half lengthways
- salt and black pepper
- olive oil spray
- 30g (1oz) of cheddar
- 50g/ (1.7oz) of mozzarella
- freshly chopped coriander
Instructions
- Preheat oven to 200c or 400f (gas mark 6)
- Carefully slice each zucchini (courgette) half lengthways and carefully scrape out some of the soft seeded parts, so you have some slight dips in each half, and they look like boats.
- Place in an oven proof dish and spray with some spray oil and season with salt and black pepper.
- Top each half with leftover Chilli.
- In a bowl mix together the cheddar and mozzarella and then sprinkle over each half of zucchini evenly.
- Place in the oven and bake until cheese is completely melted and golden on top. Approx 20 minutes
- Top with some freshly chopped coriander.
- These are great served with a salad, chips or various other sides of choice.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield
2Serving Size
1 SERVINGAmount Per Serving Calories 438Total Fat 31gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 15gCholesterol 72mgSodium 1287mgCarbohydrates 18gFiber 3gSugar 6gProtein 25g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
Gina says
Every time I make one of Siobhan's recipies, it immediately becomes my favourite. However, the next one will have to work really hard to top these chilli stuffed courgettes - they were fantastic! I'm glad I was on my own eating them so there was no-one to witness my serious 'When Harry Met Sally' moment. I had some leftover chili in the freezer, so it was nice & quick as well. However, I'm now actually considering making a chili specifically to have the stuffed courgettes again .... I can't think of a better recommendation, really! Thanks, Siobhan, and keep 'em coming!
Gina says
Re. My first post about these delicious chili stuffed courgettes ..... yesterday I did what I said I’d do, and made a chili specifically to make this recipe. I only had turkey mince, which worked really well. I served it on a bed of Tilda brown rice with Quinoa (assumed 2 syns for the pack) and a little salad dressed with the vinegar from a jar of Baxter’s red slaw. It was every bit as good as the first time I made it - definitely a family favourite. It even looked pretty (presentation isn’t my strong point!) so apologies I didn’t take a photo. I will next time xxx