Chicken Zucchini Boats

My neighbor stopped by one afternoon with a bag of zucchinis from her garden—more than she knew what to do with—and I suddenly remembered why zucchini boats had become such a staple in my kitchen. There's something honest about hollowing out a vegetable and filling it with something good, watching it transform in the oven into something that feels both light and deeply satisfying. That day, I threw this together knowing it would be ready before anyone got too hungry, and it's stayed that way ever since.

I made these for my sister when she was stressed about a new diet, expecting her to pick at them politely. Instead, she cleaned her plate and asked for the recipe, which meant everything because she's the kind of cook who only asks when something's genuinely good. Now whenever she needs a dinner that feels special but doesn't demand hours in the kitchen, this is what she reaches for.

Ingredients

• Zucchinis (4 medium): Look for ones that are firm and roughly the same size so they cook evenly; if they're too thin, they'll collapse.
• Chicken breast (2 cups cooked, shredded): Rotisserie chicken works beautifully here and saves you a step, or you can poach your own.
• Cherry tomatoes (1 cup, diced): They stay bright and add a little sweetness that keeps the filling from feeling heavy.
• Onion (1 small, finely chopped): Chopped small so it softens into the background and adds flavor without texture.
• Garlic (2 cloves, minced): Don't skip this; it's what makes the filling taste like it came from someone who actually cares.
• Mozzarella cheese (1 cup shredded): Use whole milk if you can; it melts more beautifully and browns better.
• Parmesan cheese (1/4 cup grated): This adds a savory note that stops the dish from tasting one-dimensional.
• Olive oil (2 tablespoons): Good enough to taste, since it's a small amount and does real work.
• Italian herbs (1/2 teaspoon dried): If you have fresh basil or oregano, that's even better; add it at the end.
• Fresh parsley (2 tablespoons, optional): A handful scattered on top just before serving makes it look like you tried, even if you didn't.

Instructions

Start with a hot oven:

Set your oven to 400°F and let it warm while you prep everything else. A properly heated oven means the cheese will actually brown instead of just melting into submission.

Hollow out the boats:

Cut each zucchini in half lengthwise, then gently scoop out the centers with a spoon, leaving a quarter-inch shell so they stay sturdy. Chop up what you scooped out and keep it—that becomes part of the filling.

Build flavor in the skillet:

Heat olive oil, add onion, and let it turn translucent without browning; this takes about 3 minutes and makes a difference. Add garlic for just a minute more—you want it fragrant, not bitter.

Cook the filling base:

Toss in the chopped zucchini flesh and tomatoes, stirring occasionally until they soften, about 3 to 4 minutes. You're looking for the zucchini to start breaking down slightly and the tomatoes to release their juice.

Bring it together:

Add the shredded chicken, herbs, salt, and pepper, cooking just long enough to warm everything through, then take it off the heat. Stir in half the mozzarella and all the Parmesan while the mixture is still warm so the cheese gets a little melty and creamy.

Assemble and bake:

Arrange your zucchini boats in a baking dish, fill each one generously, and top with the remaining mozzarella. Bake for 20 to 25 minutes until the zucchini is tender and the cheese is bubbling and golden at the edges.

Finish and serve:

Pull them out when the cheese looks done and scatter fresh parsley over the top if you have it. Let them cool for a minute before serving so nothing slides around the plate.

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A friend once said these reminded her of summer even though we made them in January, and I realized that's exactly what happened in my kitchen too—somehow a hollowed-out vegetable filled with chicken and cheese became less about low-carb efficiency and more about the feeling of a meal that's kind to your body and your schedule at the same time.

How to Make Them Your Own

The beauty of these boats is how easy they are to change depending on what you have or what sounds good that day. I've swapped the mozzarella for sharp cheddar, added red pepper flakes for heat, mixed in fresh basil instead of the dried herbs, or thrown in some diced bell peppers alongside the tomatoes. The structure stays solid; the flavors shift with what you're craving.

Timing and Preparation

Everything comes together in less than an hour, which is part of why I keep coming back to this recipe. You can prep the filling ahead and store it in the fridge for a day, then stuff and bake when you're ready. It's also one of those dishes that reheats beautifully, so if you're cooking for the week ahead, these get even better.

Serving and Storing

These are satisfying enough to eat on their own, though I often serve them with a simple salad or a slice of good bread to soak up any juices. Leftovers keep for three days in the fridge, and you can reheat them gently in a 350-degree oven until warmed through.

• Pair with a light salad dressed in lemon and olive oil to keep the meal feeling fresh.
• Crusty bread is optional but makes it feel a little more like dinner.
• These freeze well unbaked, so make a double batch and keep them ready for nights when cooking feels like too much.

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What started as my neighbor's zucchini overflow has become the recipe I suggest when someone says they want to eat better but don't want cooking to feel like a chore. That feels like the whole point.

Recipe FAQs

→ Can I use rotisserie chicken for this dish?

Yes, rotisserie chicken works well and saves preparation time while keeping the filling flavorful.

→ How can I make this dish spicier?

Add red pepper flakes to the filling for a subtle kick without overpowering the other flavors.

→ Is there a dairy-free alternative for the cheeses?

You can substitute mozzarella and Parmesan with vegan cheese options to accommodate dairy-free diets.

→ What is the best way to prepare the zucchini boats?

Slice zucchinis in half lengthwise and scoop out the centers to create boats, leaving a sturdy shell for stuffing.

→ Can I prepare this dish ahead of time?

Yes, you can assemble the boats in advance and bake them just before serving to retain freshness and texture.