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Stuffed Zucchini Boats

Hicks House | Stuffed Zucchini Boats

Fall is in the air, the grill is on the outs and the oven is back as the main cooking star. These Stuffed Zucchini Boats combine the fresh summery taste of zucchini with the heartier flavors and texture of ground meat (with a little creamy cheese thrown in for good measure).


  • 1 lb ground meat of your choice – I used bison, but have used turkey in the past, ground beef would the kitchen staple go-to for most kitchens.
  • 2 large zucchini
  • 2 oz of cream cheese
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped onion
  • 1 tsp minced garlic
  • chipotle seasoning
  • red pepper flakes
  • ground black pepper

Preheat your oven to 400. Cut the ends off your zucchinis, and cut in half lengthwise. Using a spoon carve out the middle section of the zucchini, reserving the fillings – this will go into your stuffing.
Stuffed Zucchini Boats | Hicks House

Place your boats on a foil lined cookies sheet and sprinkle with black pepper.
Stuffed Zucchini Boats | Hicks House

In a large skillet over medium heat saute your peppers, onions, garlic and zucchini centers. Season with chipotle, red pepper flakes and black pepper to your liking.

Stuffed Zucchini Boats | Hicks House

The zucchini gives off a lot of liquid, when the liquid is mostly gone add your ground meat and cook through ensuring all the liquid is cooked off. (We added more seasoning – we prefer a little kick :-))

Transfer your filling into a large bowl, add cream cheese and mix.

Stuffed Zucchini Boats | Hicks House

Spoon the stuffing mixture into your boats.

Stuffed Zucchini Boats

Place in your preheated oven for 30 minutes until the zucchini is cooked through. Serve and enjoy!

Stuffed Zucchini Boats | Hicks House


Baked Eggplant Fries

Baked Eggplant Fries | Hicks House

This is one of my favorite side dishes in the history of the universe. The first time I tried eggplant fries it was at a local pizza restaurant, they were fried not baked and I fell in love. It sparked a mission to find a way to make them at home, and at least somewhat healthier as we refuse to buy a deep fryer.


  • One medium to large eggplant (dependent on how many fries you are looking to end up with)
  • Italian Seasoned Bread Crumbs
  • Olive Oil
  • 2-3 Eggs (We used the whole egg, you can substitute just egg whites if you are looking for a healthier alternative, however you may need extra eggs

Baked Eggplant Fries | Hicks House

Preheat your oven to 425 degrees. Put your breadcrumbs in a bowl (we don’t measure this, just go by eye and add more if we run out). Crack and whip your eggs in another bowl or in a Tupperware. Use a third bowl or Tupperware for your olive oil – again we don’t measure but 2-3 tablespoons to start should be good.

Cut the top and bottom off your eggplant then cut in half. Turn each half so the cut side is facing up and then cut into cross sections creating your “fries”.

Baked Eggplant Fries | Hicks House
Baked Eggplant Fries | Hicks House
Baked Eggplant Fries | Hicks House

Then begin your breading process. Coat the fries lightly with olive oil. Eggplant tends to soak up oil very fast so just do a couple at a time – remember we are baking not frying. Coat in the egg followed by the breadcrumbs making sure to fully coat all sides. Transfer to a baking sheet and continue until you have breaded all of your fries.

Baked Eggplant Fries | Hicks House

Spray lightly with some more olive oil – this helps to get the outsides crispy.

Baked Eggplant Fries | Hicks House

Bake for 7-10 minutes, flip and cook an additional 7-10 minutes. Your fries will be sizzling and bubbly but the outsides will still seem soft. Now here is the trick to crispy fries – flip a second time switch your oven to broil and cook for approximately 5-7 more minutes. WATCH THEM CLOSELY! They will brown quickly, you want a nice browned look to them but if they look like they are starting to burn take them out.

Serve with your favorite protein and dig in!

Baked Eggplant Fries | Hicks House