Chicken Zucchini Boats with Cheese (Print)
Zucchini halves stuffed with shredded chicken, tomatoes, and melted mozzarella—a delicious low-carb comfort 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, halved
→ Protein
05 - 2 cups cooked chicken breast, shredded or diced
→ 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 - 1/4 teaspoon crushed red pepper flakes
11 - Salt and pepper to taste
→ Garnish
12 - 2 tablespoons fresh basil or parsley, chopped
# How to Make:
01 - Preheat oven to 400°F.
02 - Slice zucchinis in half lengthwise. Use a spoon to scoop out the center seeds, creating boats. Reserve 1/2 cup of the scooped flesh and chop finely.
03 - Arrange zucchini halves in a baking dish, cut side up. Brush with 1 tablespoon olive oil and season with salt and pepper.
04 - In a large skillet, heat remaining olive oil over medium heat. Sauté onion for 2–3 minutes until soft. Add garlic and cook for 30 seconds.
05 - Stir in cherry tomatoes and chopped zucchini flesh. Cook until tomatoes begin to soften, 3–4 minutes.
06 - Add cooked chicken, Italian herbs, red pepper flakes, salt, and pepper. Cook for 2 minutes, then remove from heat.
07 - Spoon the chicken mixture evenly into zucchini boats.
08 - Sprinkle mozzarella and Parmesan cheese over the top.
09 - Bake for 20–25 minutes, until zucchini is tender and cheese is golden and bubbly.
10 - Garnish with fresh basil or parsley before serving.
# Expert Advice:
01 -
- These boats let you sneak in extra vegetables while still feeling like youre eating something substantial and satisfying.
- The whole dish comes together in one baking dish, meaning fewer dishes to wash afterward which has saved many of my weeknight cooking sessions.
02 -
- Dont skip scooping out the seeds, or youll end up with watery zucchini boats that collapse when you try to serve them.
- Let the boats rest for 5 minutes after baking so the juices redistribute, which prevents that disappointing first bite where all the filling slides out.
03 -
- If your zucchini are particularly watery, salt the hollowed boats and let them sit for 10 minutes, then pat dry before filling to prevent a soggy final dish.
- Reserve a little of the cheese to sprinkle on during the last 5 minutes of baking for an extra golden, bubbly top that will make everyone reach for their phones to take pictures.