Chicken Zucchini Boats

There's something about hollowed zucchini halves that makes you feel like you're doing something fancy, even on a Tuesday night when you're just trying to get dinner on the table. My mom used to make these when summer zucchini would pile up faster than we could eat it, and I remembered them years later when I was standing in my kitchen with three oversized zukes from the farmers market wondering what to do with them. The first time I made them myself, I was surprised by how forgiving they were—a bit of leftover rotisserie chicken, some cheese, and suddenly you've got something that looks like you spent all afternoon cooking. These boats have become my go-to when I want something that feels special but doesn't demand anything crazy from me.

I made these for a friend who'd just moved into her first apartment, and she called me the next day saying she'd made them three times already because they were so easy and made her tiny kitchen smell incredible. That's when I knew they weren't just my favorite—they were the kind of recipe that makes people feel like they can cook.

Ingredients

• 4 medium zucchinis: Look for ones that are firm and about the same size so they cook evenly; they should feel heavy for their size, which means they're fresh and hydrated.
• 1 small onion, finely chopped: The finer you chop this, the more it'll disappear into the filling and add subtle sweetness without chunks.
• 2 cloves garlic, minced: Garlic in a skillet softens and mellows, becoming nothing like raw garlic—don't skip the step of cooking it alone for a minute first.
• 1 cup cherry tomatoes, diced: These burst when heated and release their juices to keep the filling moist, which is why they're better than larger tomatoes here.
• 2 cups cooked chicken breast, shredded or finely chopped: Rotisserie chicken works beautifully and saves you the step of cooking it; just pull the meat apart with your fingers or two forks.
• 1 cup shredded mozzarella cheese: Low-moisture mozzarella is what you want here so it melts smoothly and doesn't release water that makes things watery.
• 1/4 cup grated Parmesan cheese: Parmesan brings a salty, nutty depth that plain mozzarella can't do alone.
• 2 tablespoons olive oil: Good enough quality that you'd taste it raw, but don't waste your expensive stuff on cooking heat.
• 1/2 teaspoon dried Italian herbs: Or use a mix of dried oregano and basil if that's what you have; the herbs bloom in the warmth of the filling.
• Salt and freshly ground black pepper, to taste: Taste as you go because you're mixing raw and cooked ingredients at different points.
• 2 tablespoons fresh parsley, chopped (optional): Not optional if you want that restaurant-looking green speckle at the end, but totally fine to leave off if you don't have it.

Instructions

Start with heat and prep:

Preheat your oven to 400°F while you wash the zucchinis and get your tools ready. Cold oven while you're prepping means you're not wasting heat, and everything flows better when you're organized.

Hollow out your boats:

Slice each zucchini in half lengthwise and use a spoon to scoop out the centers, leaving about 1/4-inch of shell so they don't fall apart. Chop up that scooped flesh finely—this is where all the zucchini flavor comes from in the filling.

Build the filling base:

Heat your olive oil in a large skillet over medium heat, add the chopped onion, and listen for it to sizzle and smell sweet. After about 3 minutes when it's translucent, add the garlic and cook for exactly 1 minute—any longer and it can turn bitter.

Add vegetables and soften:

Toss in your chopped zucchini flesh and the cherry tomatoes and let them cook for 3 to 4 minutes, stirring occasionally, until everything softens and releases its moisture. You'll see the tomatoes start to break down and the zucchini will go from pale to slightly golden at the edges.

Combine with chicken:

Stir in the cooked chicken, Italian herbs, salt, and pepper, then cook for just 2 more minutes to let the flavors marry. Take it off the heat and let it cool for a minute or two so the cheese doesn't immediately melt when you add it.

Add cheese to the filling:

Mix in half of your mozzarella and all of the Parmesan while the filling is still warm but not scorching hot. The residual heat will soften the cheese just enough to combine smoothly without fully melting it.

Arrange and fill:

Place your zucchini boats cut-side up in a baking dish, nestle them close but not touching, and spoon the filling generously into each hollow. Sprinkle the remaining mozzarella over the top of each boat in an even layer.

Bake until golden:

Slide them into your 400°F oven for 20 to 25 minutes until the zucchini flesh is fork-tender and the cheese on top has turned golden and bubbly. You'll know it's done when the edges of the cheese start to brown and the filling peeks out slightly at the sides.

Finish and serve:

Pull them out of the oven and let them rest for a couple minutes—they'll hold together better and be easier to serve. Sprinkle fresh parsley over the top if you have it, and serve while they're still warm.

Pin it

I served these to my partner on a random Thursday when neither of us felt like going out, and he asked if I was showing off—which made me laugh because I was just using up vegetables. That's the magic of these boats: they look intentional and feel celebratory even when you're just solving the "what's for dinner" question with what you have on hand.

Why These Work as Weeknight Meals

The entire concept hinges on the fact that zucchini boats are mostly assembled rather than cooked from scratch. Your hardest job is scooping out the centers and chopping an onion; everything else is just stirring things together and letting the oven do the work. By the time you're sliding them into the oven, you've used maybe one skillet and one cutting board, which means cleanup isn't the barrier to making them again tomorrow.

Room to Play and Adapt

These boats are forgiving in ways that make them perfect for using what you actually have instead of stressing about what you don't. Rotisserie chicken is convenient, but leftover cooked chicken, turkey, or even ground beef works just as well; leftover tomato sauce can replace fresh cherry tomatoes; and if mozzarella isn't your thing, sharp cheddar will absolutely work and will taste completely different in a good way. I've added red pepper flakes when I was in the mood for heat, swapped in spinach when I had it, and once used ricotta mixed with the mozzarella when I was curious about the texture. The point is these boats are a framework, not a formula.

Serving and Storage Thoughts

Fresh out of the oven, these are best served with something light on the side—a crisp salad or crusty bread to soak up any filling that escapes when you cut in. Leftovers keep beautifully in the fridge for up to three days and can be reheated gently in a 350°F oven for about 10 minutes until warm through, though they'll never be quite as bubbly as they were fresh. These are also one of those dishes that makes meal prep feel less like a chore because you're actually excited to eat what you made.

• If your zucchinis are particularly large, use a melon baller instead of a spoon to scoop out the centers more efficiently.
• Prep the zucchini boats earlier in the day and keep them covered in the fridge until you're ready to bake them.
• A squeeze of fresh lemon juice over the top before serving brightens everything without changing the character of the dish.

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These boats have become my answer when I want to eat well without the stress, and they've somehow turned into the dish I make most often. Every time someone asks how I made them so easily, I realize it's not a secret—it's just about knowing which shortcuts actually work and which ones don't.

Recipe FAQs

→ Can I use rotisserie chicken for this dish?

Yes, using rotisserie chicken is a convenient shortcut and works well with the filling.

→ How do I prevent zucchini from becoming too watery?

Removing the zucchini flesh and cooking it briefly before stuffing helps reduce excess moisture.

→ What cheese substitutes work well?

Mozzarella can be swapped with cheddar, and vegan cheese alternatives can be used for dairy-free versions.

→ Is this suitable for low-carb diets?

Yes, the ingredients used make this a low-carb, gluten-free option.

→ Can I add spice to this dish?

Adding red pepper flakes during filling preparation will add a nice heat without overpowering flavors.