Save to Pinterest Transform halved zucchinis into elegant boats by scooping out the centers and filling them with a savory mixture of shredded chicken, cherry tomatoes, garlic, and onion. Top generously with mozzarella and Parmesan cheese, then bake until golden and bubbly for a satisfying, low-carb main course.
This dish delivers restaurant-quality presentation with minimal effort, making it perfect for weeknight dinners or entertaining guests. The combination of tender vegetables, protein-rich chicken, and creamy cheese creates a balanced meal that's naturally gluten-free and pairs beautifully with crisp white wine.
The summer I planted too many zucchini in my garden led to weeks of creative cooking that changed everything. Those enormous green squash kept coming, threatening to take over my refrigerator until one sweltering evening when inspiration struck. Standing in my kitchen, sweating and staring at a rotisserie chicken, I hollowed out those plump zucchini and created these boats that have become a summertime staple ever since.
Last August, my neighbor Ellie brought over a basket of homegrown zucchini just as I was feeling uninspired about dinner. We ended up making these boats together, laughing as her four-year-old insisted on sprinkling the cheese in increasingly tall mountains. The kitchen windows steamed up from the oven while crickets chirped outside, and somehow that impromptu cooking session turned into one of those perfect summer nights that linger in memory.
Ingredients
- Zucchini: Look for medium-sized ones with firm, glossy skin - the giants from late summer gardens tend to be too seedy and watery for this recipe.
- Cherry tomatoes: I prefer these over larger tomatoes because they concentrate their sweetness when cooked without releasing too much liquid into the filling.
- Cooked chicken: Rotisserie chicken saves incredible time, but I've found leftover grilled chicken adds a subtle smoky dimension that complements the zucchini beautifully.
- Mozzarella and Parmesan: The combination creates the perfect cheese pull - stretchy mozzarella for texture and aged Parmesan for that nutty depth that makes you close your eyes when you take a bite.
- Italian herbs: I've learned that crushing dried herbs between your fingers before adding them wakes up their essential oils and makes a noticeable difference in flavor.
Instructions
- Prep your zucchini boats:
- Slice those zucchini lengthwise and hollow them out with a spoon, creating little canoes that will cradle all that delicious filling. Save some of that scooped flesh - about half a cup chopped up will add moisture and flavor to our filling.
- Get them ready for filling:
- Arrange your hollowed zucchini in a baking dish, brush with olive oil and season with salt and pepper. This simple step creates a moisture barrier that keeps the boats from getting soggy.
- Create the filling:
- Sauté the onion until it turns translucent and soft, then add garlic just until you can smell its warm aroma filling your kitchen. Timing matters here - burnt garlic will ruin everything with bitterness.
- Add the vegetables:
- Toss in those halved cherry tomatoes and the reserved chopped zucchini flesh, cooking just until the tomatoes start to release their juices. You'll see them soften and slightly wrinkle at the edges.
- Complete your mixture:
- Stir in your cooked chicken, herbs, and seasonings, warming everything through for a couple of minutes. The filling should be moist but not watery - if it seems too wet, cook a minute longer to evaporate excess liquid.
- Fill and top:
- Spoon that fragrant mixture into your prepared zucchini boats, mounding it slightly. Sprinkle with both cheeses, making sure every boat gets its fair share of that golden topping.
- Bake to perfection:
- Slide the baking dish into your preheated oven and bake until the zucchini is tender when pierced with a fork and the cheese has formed a bubbly golden crust. You'll know they're done when your kitchen smells irresistible.
Save to Pinterest The night I served these to my brother who claimed to hate all vegetables, I watched with silent satisfaction as he went back for seconds, then thirds. Later he confessed these boats had changed his mind about zucchini entirely, and now whenever he visits from across the country, this dish somehow finds its way onto our table - a small culinary victory that means more than just a good meal.
Make-Ahead Options
I've found these boats actually benefit from being assembled a day ahead and refrigerated, covered tightly with foil. The flavors have time to mingle and develop, similar to how soups and stews taste better the next day. Just add about 5-7 minutes to the baking time if you're cooking them straight from the refrigerator, and hold off on adding the cheese until just before baking for the best texture.
Dietary Variations
The beauty of these zucchini boats lies in their flexibility. During my vegetarian phase, I swapped the chicken for a mixture of chickpeas and mushrooms that provided a similar hearty texture. For dairy-free guests, I've used nutritional yeast and a sprinkle of dairy-free mozzarella shreds that melt surprisingly well. The boats themselves remain delicious with these adaptations, proving that good recipes can evolve alongside our changing dietary needs.
Serving Suggestions
These zucchini boats occupy that perfect middle ground between casual weeknight dinner and something special enough for company. I've served them alongside everything from simple green salads to more elaborate spreads, and they never feel out of place.
- For a complete meal that won't leave you feeling heavy, pair with a lemony arugula salad dressed simply with olive oil and flaky salt.
- If you're serving a crowd, these boats complement a platter of roasted fingerling potatoes tossed with rosemary and garlic for guests who might want something more substantial.
- Don't forget a crisp white wine like Sauvignon Blanc or Pinot Grigio - the acidity cuts through the richness of the cheese beautifully.
Save to Pinterest These zucchini boats have taught me that sometimes the simplest ingredients can create the most memorable meals. Whether you're facing a garden overflow or just looking for a wholesome dinner option, I hope they bring the same joy to your table that they've brought to mine.
Frequently Asked Questions
- → Can I prepare this dish ahead of time?
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Yes, you can assemble the zucchini boats up to 4 hours in advance. Cover with plastic wrap and refrigerate, then bake when ready. Add 5-10 extra minutes to the baking time if cooking from cold.
- → What can I substitute for the chicken?
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Ground turkey, ground beef, or Italian sausage work wonderfully. For a vegetarian option, try crumbled tofu or finely chopped mushrooms mixed with walnuts for added texture and heartiness.
- → How do I know when the zucchini is done cooking?
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The zucchini should be tender when pierced with a fork, though still holding its shape. The cheese on top should be melted and golden brown. Cooking time may vary depending on zucchini size.
- → Can I use raw chicken instead of cooked?
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For food safety, use fully cooked chicken. If using raw chicken breast, dice it small and increase the skillet cooking time to 8-10 minutes until fully cooked through before adding to the boats.
- → What are good side dishes to serve with this?
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A fresh green salad with lemon vinaigrette, roasted asparagus, or a simple arugula salad complement these boats perfectly. For a heartier meal, serve with crusty bread or garlic knots.
- → Is this suitable for meal prep?
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Absolutely. Store baked boats in an airtight container for up to 3 days. Reheat gently in a 350°F oven for 10-15 minutes covered with foil to prevent the cheese from browning further.
