4 (7 or 8-inch) zucchinis
1/2 TBSP avocado oil or sesame see oil
1 green onion, chopped
1 celery stick, chopped
1/4 cup chopped orange or red bell pepper
1/4 cup chopped basil, mint or cilantro
1/2 TBSP shiitake mushroom powder or grated ginger root
1/2 TBSP coconut aminos
1/2 TBSP grated lemon, lime or orange zest
1/2 TSP sriracha sauce or 1/4 TSP crushed red pepper flakes
1/2 TBSP sesame seeds
Shiitake mushrooms contain anti-inflammatory properties, along with being antibacterial and a good source of vitamin D! Finely chopped sautéed mushroom can be added to the chicken filling, about 1/4 cup!
Sesame seeds are great for a paleo diet! Nutritionally, sesame seeds are high in fiber, vitamin E, and magnesium!
Preheat oven to 400°F. Grease a 9-inch wide casserole dish.
Prepare zucchini boats. Cut a thin lengthwise strip off each zucchini, leaving about 1-inch uncut at both ends. Chop the thin strips, and reserve for chicken filling.
Note: A great substitute for zucchini is straight yellow squash, or use both!
Use a small spoon or melon baller to hollow out the flesh of the zucchini, leaving an ¼-inch edge.
Prepare Chicken Filling. Snip the corner on the bag of the sous vide chicken, and drain natural broth and discard. Chop chicken into 1/4-inch pieces, and place in medium bowl.
Cut open teriyaki sauce pouch, and pour over chicken. Add chopped zucchini, avocado oil or sesame see oil, onion, celery, bell pepper, herbs, mushroom powder and/or ginger, coconut aminos, zest, and sriracha. Stir until well combined.
Note: Mushroom powder brings depth and fresh ginger delivers spicy freshness, use one or both!
Divide chicken filling evenly into zucchini boats. Place stuffed zucchini on prepared baking pan. Pour 1/4 cup water around zucchini boats. Cover baking dish with aluminum foil or lid.
Place baking dish on the center rack, and bake for 15 minutes. Uncover, and bake for 15-20 more minutes.
Transfer Teriyaki Zucchini Boats to a serving platter. Sprinkle with sesame seeds, and garnish with fresh herbs.