Zucchini Boats with Lemon Chicken and Almond

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Wash the zucchini, cut them lengthwise, and scoop out some of the flesh with a spoon to form boats. Finely chop the removed flesh and set aside.

2. 2

   Place the zucchini boats on a baking tray. Brush them with 1 tablespoon olive oil, season with part of the salt and pepper, and bake for 10 minutes at 200°C / 400°F.

3. 3

   Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes; add the garlic and cook for 30 seconds more.

4. 4

   Add the diced chicken, dried oregano, sweet paprika, the remaining salt, and pepper. Cook for 5 to 6 minutes, stirring, until the chicken is no longer pink.

5. 5

   Stir in the mushrooms and the chopped zucchini flesh. Cook for 4 minutes until they release moisture and reduce slightly.

6. 6

   Add the spinach, lemon juice, lemon zest, and half of the parsley. Cook for 1 to 2 minutes until the spinach wilts. Remove from the heat and mix in the sliced almonds.

7. 7

   Fill the zucchini boats with the chicken mixture. Sprinkle the almond flour on top to create a light crust.

8. 8

   Bake again for 12 to 15 minutes at 200°C / 400°F, until the zucchini is tender and the top looks lightly golden.

9. 9

   Remove from the oven, finish with the remaining fresh parsley, and let rest for 3 minutes before serving.