I was looking to make a quick and light lunch today and decided to use the half pound of ground chicken that I had for stuffed zucchini boats. Little did I know with everything added to it, I had enough left over to stuff an eggplant as well.For the zucchini I went a Mediterranean route with feta cheese and Kalamata olives as well as a Greek seasoning.For the eggplant, I switched it up a bit and went Italian. With Italian seasoning and fresh tomatoes and topped with grated asiago cheese. I first sautéed cubed eggplant, red onion and red peppers. I added diced celery, minced garlic and sliced mushrooms to the pan. I sprinkled with oregano and thyme and then some red pepper flakes. I pre-roasted the boats for 10 minutes and then filled with the boats after sautéing the turkey with salt and pepper and fennel seeds. Topping each with seasoning and cheese, I placed in the oven for just eight minutes more and lunch was served. I just had to choose between the zucchini and the eggplant.I decided on Zucchini and saved the eggplant for later.
Zucchini and Eggplant Boats
A half pound of ground chicken and some vegetables makes this a quick and light healthy lunch or dinner.
- 1 Zucchini Sliced in half
- 1 Small Eggplant Sliced in half/1 half cubed
- 2 Tbsp Olive oil
- 1/2 Cup Red onion Diced
- 1/2 Cup Red pepper Diced
- 1/2 Cup Baby Bella mushrooms Sliced thin
- 2 Cloves Garlic Minced
- 1 Stalk Celery Diced
- 1/2 Lb Ground Chicken
- 1 Tbsp Fennel seeds
- 1 Tbsp Oregano Dried
- 1 Tbsp Thyme Dried
- 1 Tsp Red pepper flakes
- 1 Tsp Greek Seasoning
- 1 Tsp Italian Seasoning
- 10 Kalamata olives Sliced
- 3 Cherry tomatos Diced
- 1 Tbsp Parmesan cheese Grated
- 1 Tbsp Feta cheese Crumbled
Preheat oven to 400° and place a piece of aluminum foil on a baking pan. Spray olive oil on the eggplant and/or zucchini halves. Salt and roast for 10 minutes.
While the vegetables are roasting, heat a large sauce pan over medium heat. Add olive oil and cubed eggplant. Sauté until golden brown and add diced red onion and diced red pepper. Continue to cook for 1 to 2 minutes then add the mushrooms, salt and pepper to taste and continue to sauté until the mushrooms turn golden brown.
Add garlic and celery and continue to sauté for another 2 minutes. Transfer to a bowl to cool. Add olives.
Add the ground chicken to the same pan with fennel seeds, oregano, thyme and red pepper flakes. Salt and pepper to taste. Sauté until cooked through.
Drain the ground chicken on paper towels and let cool.
Once cool add everything together. Fill the zucchini haves and the eggplant. Sprinkle Italian seasoning over the eggplant and add fresh tomatoes and Asiago/Parmesan cheese. Sprinkle Greek seasoning and feta cheese over the zucchini.
Put back into the oven for about 10 minutes until the cheese melts and everything is warmed through. Enjoy!