Chicken Zucchini Boats with Cheese (Printable Version)
Tender zucchini halves filled with seasoned chicken, tomatoes, and melty cheese. Gluten-free, low-carb, and ready in under an hour.
# What You’ll 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, optional
11 - Salt and pepper to taste
→ Garnish
12 - 2 tablespoons fresh basil or parsley, chopped
# Directions:
01 - Set oven to 400°F and allow to reach temperature.
02 - Slice zucchinis in half lengthwise. Using a spoon, scoop out center seeds to create boats. Reserve 1/2 cup of scooped flesh and chop finely.
03 - Arrange zucchini halves in baking dish with cut side facing up. Brush with 1 tablespoon olive oil and season with salt and pepper.
04 - Heat remaining olive oil in large skillet over medium heat. Sauté onion for 2 to 3 minutes until softened. Add garlic and cook for 30 seconds.
05 - Stir in cherry tomatoes and chopped zucchini flesh. Cook until tomatoes begin to soften, approximately 3 to 4 minutes.
06 - Add cooked chicken, Italian herbs, red pepper flakes, salt, and pepper. Cook for 2 minutes, then remove from heat.
07 - Spoon chicken mixture evenly into prepared zucchini boats.
08 - Sprinkle mozzarella and Parmesan cheese over the top of each boat.
09 - Bake for 20 to 25 minutes until zucchini is tender and cheese is golden and bubbly.
10 - Remove from oven and garnish with fresh basil or parsley before serving.
# Top Tips:
01 -
- The zucchini stays tender-crisp while soaking up all the savory chicken juices, creating this magical contrast that store-bought meals never quite achieve.
- You can prep these entirely ahead of time, then just pop them in the oven when guests arrive so youre not trapped in the kitchen missing conversations.
02 -
- If your filling mixture seems too wet, don't panic and add breadcrumbs - instead, just let it simmer uncovered for an extra minute or two to evaporate the excess moisture.
- I once discovered by accident that letting the filled boats rest for 10 minutes before baking allows the flavors to meld and results in a much more cohesive taste.
03 -
- Score the flesh of the zucchini in a crosshatch pattern before adding the filling - it helps the flavor penetrate deeper into the vegetable while it bakes.
- Use the small holes on your box grater for the Parmesan rather than the larger ones used for mozzarella - it creates a more even melt that forms a beautiful crust.