Zucchini Boat with spicy chicken


Zucchini Boats really are a great vessel for any food creation, apart from a Indian twist as in our recipe here, you really can make it different each time..try it with a Mexican, Italian or Ham & Pineapple Aussie style.  Have fun with this and put your creative thinking hat on,  involve the kids….they may even eat the zucchini!


  • 500gms minced chicken breast
  • 4 medium zucchini
  • 3 strips bacon cooked and chopped
  • 1/2 tsp ground garlic
  • 1/2 tsp ground ginger
  • 1/2 tsp Mudgeeraba Spices South Indian Vegetable Curry Blend
  • 1 small red onion chopped finely
  • salt and pepper to taste
  • Olive Oil for cooking
  • 1/2 cup Pizza cheese blend (nice and melty)



  1. Pre-heat oven to 200c degrees
  2. Heat the olive oil in a large pan until hot
  3. Add your chicken and seal on high, stirring well
  4. Add the curry powder, onion, ginger and garlic and mix through with chicken
  5. Fry until all combined, cooked through and heavenly aromatic
  6. Slice your zucchini in half lengthwise and use a spoon to scoop the seeds out and create a well for your filling
  7. Place your zucchini in a greased pan/baking dish
  8. Fill your boats up evenly and top with chopped up tomato, capsicum and load with cheese
  9. Cover the pan with foil and bake for 20 mins and then remove the foil for an additional 5 minutes of baking