3 medium zucchinis
2 chicken breast, cooked and shredded
150g ricotta cheese
250g frozen spinach
Half a brown onion
4 garlic cloves
Cheddar cheese to top
Optional extras (any variation of these if you have them on the day!)
Preheat oven to 180 degrees celsius.
Slice zucchinis in half long ways.
Using a small teaspoon, make small circles and scoop out inside of zucchini. Leave a cm at each end and half a cm boarder down the side and bottom of zucchini to hold shape.
Discard zucchini or use in another recipe.
Place in oven proof tray, lightly spray with olive oil and sprinkle with salt and pepper.
Heat in oven empty for 15 minutes.
While in oven, cook chicken separately and shred.
In a pan, lightly sauté onion and garlic.
Add frozen spinach and continue to cook until water evaporates. This step is essential to ensure you have a thick filling.
Add shredded chicken to pan and mix through well.
Remove and place in a bowl, allow to cook for 5 minutes.
Add ricotta cheese, season with salt and pepper.
After 15 minutes in oven, remove boats and fill with filling.
Top with cheddar cheese and any extra toppings you wish.
Place back in oven to heat for 15 minutes.
Use grill to brown cheese if required.