Chicken Zucchini Boats (Printable Version)
Zucchini halves stuffed with chicken, tomato, and cheese, baked until golden and bubbly for a light meal.
# 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 Steps:
01 - Set oven to 400°F.
02 - Wash and halve zucchinis lengthwise. Scoop out centers using a spoon to create boats, retaining about 1/4 inch shell thickness. Finely chop reserved zucchini flesh.
03 - Heat olive oil in large skillet over medium heat. Cook onion until translucent, about 3 minutes, then add garlic and cook 1 more minute.
04 - Add chopped zucchini flesh and cherry tomatoes to skillet. Sauté 3 to 4 minutes until softened.
05 - Stir in cooked chicken, dried Italian herbs, salt, and pepper. Cook for 2 additional minutes, then remove from heat and let cool briefly.
06 - Incorporate half of the shredded mozzarella and all the Parmesan cheese into the mixture.
07 - Arrange zucchini boats in baking dish, fill with chicken mixture, and 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 zucchinis before serving.
# Helpful Tips:
01 -
- Ready in under an hour, no fussy techniques or ingredients you can't find.
- Works for weeknight dinners, meal prep, or feeding people who think they want something fancy but actually just want delicious.
- Naturally low-carb and gluten-free without tasting like you sacrificed anything.
02 -
- Don't skip the step of letting the filling cool slightly after cooking—hot filling will make the zucchini mushy instead of tender.
- If your zucchinis are large, add a few extra minutes to the baking time; they're done when you can easily pierce the shell with a fork.
03 -
- Use rotisserie chicken to cut your work in half and honestly, it tastes just as good.
- Don't fill them to the absolute top—leave a little room for the cheese to bubble up without overflowing.