Chicken Zucchini Boats (Printable Version)

Zucchini halves filled with a savory blend of chicken, vegetables, and cheese, baked until golden.

# What You’ll Need:

→ Vegetables

01 - 4 medium zucchini
02 - 1 small red bell pepper, diced
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ 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 cup tomato sauce
10 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Garnish (optional)

13 - Fresh basil or parsley, chopped

# Directions:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice zucchini in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Finely chop the reserved flesh.
03 - Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper, cook 3-4 minutes until softened.
04 - Stir in garlic and chopped zucchini flesh; cook for 2-3 minutes.
05 - Add shredded chicken, tomato sauce, dried Italian herbs, salt, and black pepper. Cook 2 minutes until evenly heated and combined.
06 - Remove skillet from heat and stir in half of the mozzarella cheese.
07 - Place zucchini halves in baking dish and spoon chicken mixture evenly into each.
08 - Sprinkle remaining mozzarella and Parmesan cheese over stuffed zucchini.
09 - Bake for 20-25 minutes until zucchini is tender and cheese is melted and golden brown.
10 - Optionally garnish with chopped fresh basil or parsley before serving.

# Top Tips:

01 -
  • It's the kind of meal that sneaks protein and vegetables onto your plate without feeling like you're missing out on comfort food.
  • Once you master the scooping, you'll find yourself making these for weeknight dinners and impressing people at the table without hours in the kitchen.
  • There's something deeply satisfying about eating dinner straight from the boat—it feels playful and keeps your hands reasonably clean.
02 -
  • Don't skip scooping out enough zucchini flesh; if you leave it too thick, it'll stay watery and won't cook through in the 25-minute window.
  • The chicken mixture needs to cool slightly before you fill the boats if you're using raw zucchini, or it'll start cooking the outsides unevenly; let it sit off the heat for a minute first.
  • If your zucchini look pale after baking, bump the heat up to 425°F next time or move the rack higher in the oven so the cheese gets more direct heat.
03 -
  • If you're worried about the zucchini releasing too much water, lightly salt the scooped boats and let them sit for 5 minutes before filling them to draw out excess moisture.
  • Cook your chicken breasts in chicken broth instead of plain water for a richer, more flavorful filling that tastes like you spent hours on it.

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