Chicken Zucchini Stuffed Boats

There's something about zucchini boats that transforms an ordinary Wednesday night into something special. I discovered this dish when a friend left me with an armful of zucchini from her garden, and I needed something quick but impressive. The moment I hollowed out those first zucchinis, I realized I was creating little edible vessels ready to hold whatever magic I could stuff inside. That first bite—warm cheese pooling over tender chicken—convinced me this would become a regular in my kitchen.

I made these for my sister's family last summer, and watching her kids actually ask for seconds of vegetables was worth every minute of prep. The whole kitchen smelled like garlic and melting mozzarella, and someone even asked for the recipe before dessert arrived. That's when I knew this wasn't just a weeknight dinner—it was the kind of dish that sticks with people.

Ingredients

• Medium zucchinis (4): Look for firm ones that are roughly the same size so they cook evenly; avoid the massive watery ones lurking at the bottom of the bin.
• Small onion (1): Finely chopped onion melts into the filling and adds sweetness that balances the fresh tomatoes.
• Garlic cloves (2): Minced fresh garlic makes all the difference—the dried stuff disappears in comparison.
• Cherry tomatoes (1 cup): They hold their shape better than diced regular tomatoes and add bursts of brightness throughout.
• Cooked chicken breast (2 cups): Shredded works beautifully and mixes evenly; rotisserie chicken saves you an extra step and nobody will know the difference.
• Shredded mozzarella cheese (1 cup): This is what creates that bubbly golden top, so don't skimp or substitute with something too mild.
• Grated Parmesan cheese (1/4 cup): A handful of sharp Parmesan deepens the whole filling and prevents it from tasting one-note cheesy.
• Olive oil (2 tablespoons): Just enough to cook the vegetables without making everything greasy.
• Dried Italian herbs (1/2 teaspoon): This gentle seasoning ties everything together without overpowering the fresh ingredients.
• Salt and black pepper: Season as you go, especially after you mix in the cheese—you'll need more than you think.
• Fresh parsley (2 tablespoons, optional): A final sprinkle of green adds a fresh note and makes the dish look alive on the plate.

Instructions

Fire up your oven:

Preheat to 400°F and get everything ready while you prep the vegetables.

Hollow out your boats:

Wash the zucchinis, slice them lengthwise, and use a small spoon or melon baller to scoop out the centers, leaving about a quarter-inch shell so they don't collapse. Chop that reserved flesh finely—this becomes part of your filling.

Build the flavor base:

Heat olive oil in a large skillet and soften the onion first, which takes about three minutes; then add garlic for just one minute so it doesn't burn and turn bitter.

Cook the vegetables:

Add the chopped zucchini flesh and diced tomatoes to the pan and let them soften for three to four minutes, stirring occasionally so nothing sticks.

Bring chicken into the mix:

Stir in the shredded chicken, Italian herbs, salt, and pepper, then cook for another two minutes to warm everything through and let the flavors get acquainted.

Add the cheese:

Remove from heat, then fold in half the mozzarella and all the Parmesan while everything is still warm, letting the cheese get slightly creamy from the residual heat.

Arrange and fill:

Place the zucchini boats in a baking dish and spoon the chicken mixture into each hollowed-out half until it's generously filled, then scatter the remaining mozzarella over the tops.

Bake until golden:

Bake for twenty to twenty-five minutes until the zucchini is fork-tender and the cheese on top is melted and starting to brown at the edges.

Finish with fresh herbs:

Pull from the oven and shower with fresh parsley right before serving if you've got it on hand.

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I've made these boats enough times now to know that my family sits a little quieter at the table when they're on the menu, just focusing on eating. There's something about a meal you've carved and filled and baked yourself that feels less like dinner and more like an occasion.

How to Make Them Your Own

The beauty of zucchini boats is how willing they are to take direction. I've stirred in roasted red peppers for sweetness, added red pepper flakes for heat, even crumbled Italian sausage through the filling on nights when I wanted something richer. The formula stays the same—vegetables, protein, cheese, bake—but the possibilities shift with whatever's in your crisper drawer or your mood that evening.

What to Serve Alongside

These boats shine on their own but pair beautifully with a simple green salad dressed in lemon vinaigrette, which cuts through the richness of the cheese. If you're not watching carbs, garlic bread or crusty sourdough makes sense for soaking up any juices. I've also plated them alongside roasted green beans or a quick arugula salad with shaved Parmesan, which keeps the meal light and bright.

Storage and Make-Ahead Tips

You can assemble these boats up to a day ahead, cover them with foil, and bake them straight from the refrigerator—just add a few extra minutes to the baking time so everything heats through properly. Leftovers reheat gently in a 350°F oven until warm, though they're honestly best fresh from the pan when the cheese is still creamy and the zucchini hasn't started to soften too much. If you're thinking ahead for the week, the filling keeps in an airtight container for three days, so you can prep that part and assemble boats whenever the mood strikes.

• Make the filling up to three days ahead and bake the boats whenever hunger calls.
• Freeze unbaked assembled boats for up to three months—just add five to ten minutes to baking time and cover loosely with foil if the tops brown too quickly.
• Leftover filling works beautifully as a frittata filling, stuffed into peppers, or spooned over roasted cauliflower rice.

Save

There's quiet satisfaction in turning a humble zucchini into something that feels like a complete meal, something people want to come back for. Make these boats, fill them with what you love, and watch them disappear.

Recipe FAQs

→ How should I prepare the zucchini before stuffing?

Wash and slice zucchinis lengthwise. Scoop out the centers to create hollow boats, leaving a sturdy shell for filling.

→ Can I use leftover chicken for the filling?

Yes, shredded or finely chopped cooked chicken works perfectly, adding flavor and protein with ease.

→ What cheeses are used in the filling?

Mozzarella and grated Parmesan blend to create a creamy, golden topping when baked.

→ Is it possible to add more vegetables to the filling?

Absolutely, diced cherry tomatoes and sautéed zucchini flesh add freshness and moisture to the stuffing.

→ How do I ensure the zucchini is tender after baking?

Bake at 400°F (200°C) for around 20–25 minutes until zucchini softens and cheese melts to a golden finish.