Description
Creamy Chicken Stuffed Zucchini Boats are filled with tender chicken, tomatoes, Parmesan, herbs, and a rich creamy sauce, then topped with melted cheese. An easy, comforting weeknight dinner packed with flavor.
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 dried oregano or Italian seasoning
- Salt and black pepper, to taste
- ¾ cup heavy cream
- ½ cup shredded Colby Jack cheese or sharp cheddar
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil.
- Trim the zucchini ends and cut each zucchini in half lengthwise. Scoop out the centers, leaving about ¼ inch around the edges. Finely chop half of the removed zucchini flesh and gently squeeze out excess moisture.
- Arrange the zucchini halves cut-side up in the baking dish. Drizzle lightly with olive oil and season with salt and pepper. Bake for 15 minutes, until they begin to soften.
- Meanwhile, heat a skillet over medium heat. Add the onion and sauté until softened.
- Add the tomatoes, cooked chicken, chopped zucchini flesh, garlic powder, and oregano. Cook for about 2 minutes.
- Pour in the heavy cream and stir in the Parmesan. Simmer gently for 2–3 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
- Remove the zucchini from the oven and divide the creamy chicken filling evenly among the four zucchini boats.
- Sprinkle each boat with shredded Colby Jack cheese.
- Bake for another 10–15 minutes, until the zucchini is fork-tender and the cheese is melted and bubbly.
- Let rest for a few minutes before serving.
Notes
- Rotisserie chicken is an easy shortcut for this recipe.
- Squeeze excess moisture from the scooped zucchini flesh to prevent a watery filling.
- Avoid overbaking the zucchini so the boats stay firm enough to hold the filling.
- Colby Jack can be replaced with cheddar, Monterey Jack, or mozzarella.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 10–15 minutes for the best texture.
- Nutrition values are approximate and will vary depending on the chicken, cheese, cream, and amount of added salt used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American / Italian-Inspired
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 465 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 125 mg