Description
These Chicken Stuffed Zucchini Boats are filled with tender chicken, juicy tomatoes, Parmesan, Italian herbs, and a rich, creamy sauce, then topped with melted Colby Jack or Cheddar. They’re an easy, cheesy, vegetable-packed dinner that’s perfect for busy weeknights and a delicious way to use leftover or rotisserie chicken.
Ingredients
Scale
- 2 medium zucchini
- 1 ½ cups pre-cooked chicken, cubed or shredded
- 3 tablespoons olive oil, divided
- ½ medium onion, finely diced
- ½ teaspoon garlic powder
- 7 cherry or plum tomatoes, halved
- ½ cup grated Parmesan cheese
- 1 teaspoon oregano or Italian seasoning
- Salt and black pepper, to taste
- ¾ cup heavy cream
- ½ cup shredded Colby Jack or sharp Cheddar cheese
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or baking sheet with olive oil.
- Prepare the zucchini: Trim the ends from the zucchini and cut each one in half lengthwise. Scoop out the centers, leaving about ¼ inch around the edges to form sturdy boats. Finely chop half of the removed zucchini flesh and gently squeeze out excess moisture.
- Pre-bake the zucchini: Place the zucchini halves cut-side up in the prepared baking dish. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes, until they begin to soften.
- Prepare the filling: Meanwhile, heat a little olive oil in a large skillet over medium heat. Add the onion and sauté until softened. Stir in the tomatoes, cooked chicken, chopped zucchini flesh, garlic powder, and oregano or Italian seasoning. Cook for 2 minutes.
- Make it creamy: Stir in the heavy cream and Parmesan. Simmer gently for 2–3 minutes, stirring occasionally, until the sauce thickens slightly. Taste and season with salt and pepper as needed.
- Fill the zucchini: Remove the zucchini from the oven and evenly divide the creamy chicken filling among the four zucchini boats. Sprinkle Colby Jack or Cheddar over the top.
- Bake: Return to the oven and bake for 10–15 minutes, until the zucchini is fork-tender and the cheese is melted and bubbly.
- Serve: Allow the Chicken Stuffed Zucchini Boats to rest for a few minutes before serving.
Notes
- Chicken: Rotisserie chicken or leftover roasted or grilled chicken works beautifully.
- Avoid watery filling: Squeeze excess moisture from the chopped zucchini before adding it to the skillet.
- Cheese options: Colby Jack, sharp Cheddar, mozzarella, or Monterey Jack can be used.
- Extra browning: Broil the finished zucchini boats briefly for a more golden cheese topping. Watch carefully to prevent burning.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Grill option: Grill the hollowed zucchini flesh-side down over medium-high heat (about 400°F) for approximately 5 minutes. Fill with the prepared chicken mixture, top with cheese, and cook on a grill-safe baking sheet with the lid closed for another 5–10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 37 g
- Saturated Fat: 16 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 120 mg