Chicken Zucchini Boats (Print version)

Zucchini halves filled with chicken, tomatoes, and cheese, baked to a golden finish.

# Ingredient List:

→ Vegetables

01 - 4 medium zucchinis
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes, diced

→ Protein

05 - 2 cups cooked chicken breast, shredded or finely chopped

→ 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 - Salt and freshly ground black pepper, to taste

→ Fresh Herbs (optional)

11 - 2 tablespoons fresh parsley, chopped

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Wash zucchinis and slice lengthwise. Scoop out centers with a spoon, leaving a 1/4-inch shell. Chop reserved zucchini flesh finely.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and cook 1 minute more.
04 - Add chopped zucchini flesh and diced cherry tomatoes to skillet. Cook 3 to 4 minutes until softened.
05 - Stir in shredded chicken, dried Italian herbs, salt, and pepper. Cook 2 minutes, then remove from heat and allow to cool slightly.
06 - Mix in half of the mozzarella and all Parmesan cheese into the mixture.
07 - Arrange zucchini shells in a baking dish and fill each with the chicken mixture. Sprinkle remaining mozzarella over the tops.
08 - Bake for 20 to 25 minutes until zucchinis are tender and cheese is melted and golden.
09 - Sprinkle chopped fresh parsley over the boats before serving.

# Expert Advice:

01 -
  • It tastes indulgent but fits perfectly into any eating style you're following, whether that's low-carb, gluten-free, or just regular weeknight cooking.
  • You get to use up those oversized zucchinis without feeling like you're eating zucchini bread for the hundredth time.
  • Rotisserie chicken means you're really just assembling dinner rather than cooking from scratch, which is the whole point of a weeknight meal.
02 -
  • Don't skip scooping out enough zucchini flesh—a thick shell means it won't cook through, and you'll end up with raw watery zucchini that ruins the whole thing.
  • Cool the filling slightly before mixing in the cheese so it doesn't immediately turn into a melted mess, but add it while the filling is still warm enough to soften the cheese slightly.
  • The baking dish matters more than you'd think; if they're too crowded, they'll steam instead of bake, and if they're too spread out, they'll dry out.
03 -
  • If your zucchini boats seem to be cooking faster than the filling is heating through, tent the pan loosely with foil to slow the baking and keep the cheese from over-browning.
  • Shredded cheese melts faster and more evenly than chunks, so don't skip the grater or use pre-shredded as a shortcut—it actually makes a difference in texture.

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