Use up that leftover chilli on these delicious Syn Free Chilli Stuffed Zucchini Boats. Perfect for a light lunch or a dinner.
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 speed foods, 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 Syn Free 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 Syn Free Chips or for a slight variation some Sweet Potato Fries. If however, you are on a SP day, you could serve with these Butternut Squash Fries.
What Kitchen Items do I need to make these Syn Free Chilli Stuffed Zucchini Boats?
- Oven Proof Dish
- Kitchen Scales
- Measuring Cups
- Spoon
- Grater
- Spatula
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
Syn Free Chilli Stuffed Zucchini Boats
This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendlyExtra Easy - 1 HEa per serving (Turkey Chilli or Chilli Con Carne)SP - 1 HEa per serving (use Chilli Con Carne)Green/Vegetarian - 1 HEa per serving (use Sweet Potato and Lentil Chilli)WW Smart Points -
Ingredients
- some leftover chilli (Syn Free Best Ever Chilli Con Carne], [Turkey Chilli] or [Sweet Potato, Vegetable and Lentil Chilli)
- 2 zucchini (courgette), sliced in half lengthways
- salt and black pepper
- spray oil
- 30g/1oz of cheddar (1 HEa)
- 50g/1.7oz of mozzarella (1 HEa)
- 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, syn free chips or various other sides of choice.
Notes
HEa servings of cheese can vary from the US to the UK, so adjust accordingly.
Nutritional information is 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. Also, double-check syn values of synned ingredients as different brands can vary.
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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