Leftover Chili Stuffed Zucchini Boats

These Chili Stuffed Zucchini Boats are a great way to use up leftover chili from the weekend for an easy dinner. Delicious, filling and low carb!

I love cooking up a big pot of chili, pretty much any time of the year. It’s a lifesaver during the week and leftovers makes a healthy (reheatable) option for lunches and dinners. But something about fall, football and busy school schedules make chili a wonderful option and go to meal for me right about now. I usually like to make it over the weekend and enjoy leftovers throughout the week (easy lunches!). Last week I went outside of my box and got a little creative for dinner and made these Chili Stuffed Zucchini Boats with leftovers.

My husband and I LOVED these chili stuffed zucchini boats. I actually prepped and baked them earlier in the day so that we could just quickly warm it up that night for an easy dinner (it was one of those nights where we were all eating at different times because of work, sports, etc). I need more of these meals in my life.

I tend to have plenty of leftover chili (usually turkey chili) when I make it, sometimes even in the freezer. This was a great (healthy and low carb) way to use it up, other than how I typically eat my leftover chili – in a bowl. The leftover chili would also be great stuffed and baked into a pepper for another easy dinner idea!

Browse through this collection of 35 Chili Recipes for Fall to get yourself in the chili making mood! Some of my personal favorites are Slow Cooker Lentil and Quinoa Chili (vegetarian) and Chipotle Chicken Chili.

So many chili recipes to try – I’m looking at this Instant Pot Chili and Bison Black Bean Chili next!

Print Recipe

Leftover Chili Stuffed Zucchini Boats

Yield: 2 large portions or 4 smaller portions

Ingredients:

• 2 whole zucchinis, trimmed, halved and insides scooped out
• nonstick spray
• coarse salt and fresh ground pepper
• 1 cup leftover chili (I like
• 1/4 cup - 1/3 cup shredded Mexican cheese
• Optional Toppings: chopped cilantro, Greek yogurt or sour cream, chopped green onion, hot sauce

Directions:

1. Preheat oven to 400 degrees.
2. Grease a glass baking dish with nonstick spray (or a little oil). Lay zucchini halves in glass dish. Season inside of zucchini halves with salt and pepper, to taste.
3. Spoon 1/4 cup chili evenly into each zucchini half. Bake, covered, for 25 minutes - 30 minutes (zucchini will be fork tender).
4. Spread shredded cheese evenly over zucchini halves and bake for another 5-7 minutes until cheese is melted. Serve immediately with optional toppings.

More zucchini recipes to try:

Baked Zucchini Sticks

Skillet Zucchini and Feta Tortilla Pizza

Zucchini, Red Onion and Black Bean Quesadillas

Follow Aggie’s Kitchen’s board Healthy Recipes on Pinterest.