Chicken Zucchini Stuffed Boats (Printer-friendly)

Zucchini halves filled with savory chicken, tomatoes, and cheese for an easy, flavorful main dish.

# What You Need:

→ Vegetables

01 - 4 medium zucchinis
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes, diced

→ Protein

05 - 2 cups cooked chicken breast, shredded or finely chopped

→ Dairy

06 - 1 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese

→ Pantry

08 - 2 tablespoons olive oil
09 - 1/2 teaspoon dried Italian herbs
10 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs (optional)

11 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Wash zucchinis and slice each lengthwise. Scoop out centers with a spoon, leaving a 1/4-inch shell; chop reserved flesh finely.
03 - Heat olive oil in a large skillet over medium heat. Cook onion until translucent, about 3 minutes, then add garlic and cook 1 minute more.
04 - Add chopped zucchini flesh and cherry tomatoes to the skillet and sauté for 3 to 4 minutes until softened.
05 - Stir in cooked chicken, dried Italian herbs, salt, and pepper. Cook for 2 more minutes then remove from heat and let cool slightly.
06 - Mix in half of the mozzarella cheese and all of the Parmesan cheese into the filling.
07 - Arrange zucchini shells in a baking dish and fill each with the chicken mixture. Top with remaining mozzarella cheese.
08 - Bake for 20 to 25 minutes until zucchinis are tender and cheese is melted and golden.
09 - Sprinkle fresh parsley over the baked boats before serving.

# Expert Tips:

01 -
  • It feels fancy enough to serve guests but simple enough to throw together on a Tuesday after work.
  • The cheese gets gloriously bubbly and golden while the zucchini stays just tender enough to eat with a fork.
  • Naturally low-carb and gluten-free without any sacrifice in flavor or satisfaction.
02 -
  • The zucchini boats will release water as they cook, so don't panic if you see liquid pooling around them—just drain it away or accept that it'll mix with the cheese for a softer texture.
  • Letting the chicken mixture cool slightly before mixing in cheese prevents the mozzarella from turning grainy or separating.
  • Scoop the zucchini flesh carefully enough to leave a sturdy shell, or your boats will collapse and you'll have zucchini casserole instead—which is still delicious, just not as pretty.
03 -
  • Use a rotisserie chicken from the grocery store and you've cut your prep time in half while still tasting like you spent all day in the kitchen.
  • If your zucchini is particularly watery, salt the scooped flesh and let it sit for ten minutes, then squeeze it dry before cooking—this prevents a soggy filling.

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