Zucchini Boats


Zucchini Boats

A nice way to make those who don't like zucchini eat it. So pretty, it steals everyone's attention on the table.

  • Preparation time
  • Preparation time

    15 minute
  • cooking time
  • Cooking time

    30 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    6 People
  • Goody kitchen


12 large zucchinis 
3 tbsp oil
1 onion, finally chopped 
2 cloves garlic, minced
250g chicken breasts, skinned, boned and cubed 
1 can Goody mixed vegetables 
1 cup Goody mushrooms 
½ cup green bell pepper, chopped 
½ cup red bell pepper, chopped 
1 cup mozzarella cheese, grated 
3 tbsp parmesan cheese, grated 
1 can Velor cream 
3 tbsp parsley, chopped 
For béchamel:
¼ cup butter 
¼ cup flour 
9 tbsp Velor powder milk 
3 cups water 
Salt & pepper  


  1. In a pan, heat oil. Sauté onion and garlic till golden. Add mushroom and chicken, cook for 5 minutes till liquid evaporates. Add mixed vegetables and stir. Add bell peppers, simmer uncovered for 10 minutes. Take off heat. Add cream and season.
  2. Cook zucchini in shallow boiling water till just tender. Cool slightly. Cut in half lengthwise and core.
  3. For béchamel: in a pan, melt butter. Add flour and stir for couple of minutes. Dissolve powder milk in water; pour at once while whisking to dissolve all lumps. Whisk occasionally till thicken and bubbly, cook for 2 minutes more. Take off heat and season. 
  4. Fill zucchini boats with chicken vegetables mixture. Place in oven dish, pour some béchamel on each boat and sprinkle with mozzarella parmesan cheese. Bake in moderate oven for 15 – 20 minutes or till golden. Serve hot.