Stuffed zucchini boats filled with the flavors of chicken parmesan. Easy and beautiful looking dinner that everyone in your family or friends will love. Make-ahead or meal prep, they freeze well and can be quickly reheated oven or pan.
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There are so many variations of stuffed veggies with all sorts of flavors. Many of them are not healthy at all. But these stuffed zucchini boats are filled with love, delicious ingredients, few spices, and a little bit of cream.
All these ingredients combined make one healthy and light (depending on how many those bad boys you eat of course) dinner meals.
If you love this breakfast recipe, you might also like
- Cheesy Summer Squash Zucchini Bites
- Zucchini Pepperoni Flatbread
- Chicken Thighs With Chanterelle Mushroom Sauce
- Oven-Baked Eggplant Halves With Raspberry And Goat Cheese
What ingredients you’ll need for this Zucchini boat recipe
The key with these is making sure you find a medium to large-sized and wider zucchinis, otherwise you won’t be fitting very much filling in them. Trust me you will love this filling so you’re going to want to load them up.
Choosing cheese. You can swap parmesan and use my favorite cheddar or jack cheese instead. All of them will work amazing but you can also skip the cheese altogether as you’ll have enough creamy sauce in each zucchini boat.
The sauce itself is almost like alfredo sauce minus the butter which means it’s way healthier.
You’ll need 10 ingredients for this recipe:
- zucchinis
- chicken breast
- olive oil
- onion
- garlic powder
- cherry/plum tomatoes
- parmesan (divided) or any other melting cheese
- oregano
- salt and pepper
- heavy cream
You’ll end up with 6 beautiful zucchini boats.
How to make Stuffed Zucchini boats with chicken
STEP 1
Preheat oven to 400F (200C). Prepare a baking sheet with parchment paper.
STEP 2
Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini, leaving a 1/4 inch thick zucchini boats.
Chop the leftover zucchini flesh with a knife until it’s in small pieces and set aside. (We will need only half of the zucchini flesh unless you have quite large and wide zucchinis).
STEP 3
Place the zucchini on the baking sheet cut-side up. Drizzle with olive oil, season with salt. Transfer to the oven and bake for 10 minutes.
STEP 4
Meanwhile, in a medium pan cook the chicken strips for a few minutes on high heat. It’s better the chicken is halfway cooked as it will go in the oven later. When ready, set aside.
STEP 5
In the same pan, saute onion, tomatoes with oregano, zucchini flesh, salt, pepper, and garlic powder. Return chicken to the pan, pour in the cream and add ⅔ of grated cheese. Stir to combine and take off from the heat.
STEP 6
After removing zucchinis from the oven, pat them dry to remove excess water and start filling with the chicken mixture. Top up with the rest of the cheese and bake in the oven for about 10 minutes until cheese is melted.
Garnish with fresh parsley and serve while hot.
I hope you enjoy this recipe!
Julia
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Stuffed Zucchini Boats With Chicken
Ingredients
- 4 larger zucchinis
- 1 lb chicken breast cut into small strips
- 3 tbsp olive oil
- ½ medium onion diced
- ½ tsp garlic powder
- 6 cherry/plum tomatoes cut in half
- 1 cup parmesan divided or any other melting cheese, grated
- 1 tsp oregano
- salt and pepper to taste
- ¼ cup heavy cream
Instructions
- Preheat oven to 400F (200C). Prepare a baking sheet with parchment paper.
- Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini, leaving a 1/4 inch thick zucchini boats. Chop the leftover zucchini flesh with a knife until it’s in small pieces and set aside. (We will need only half of the zucchini flesh unless you have quite large and wide zucchinis).
- Place the zucchini on the baking sheet cut-side up. Drizzle with olive oil, season with salt. Transfer to the oven and bake for 10 minutes.
- Meanwhile, in a medium pan cook the chicken strips for a few minutes on high heat. It’s better the chicken is halfway cooked as it will go in the oven later. When ready, set aside.
- In the same pan, saute onion, tomatoes with oregano, zucchini flesh, salt, pepper, and garlic powder. Return chicken to the pan, pour in the cream, and add ⅔ of grated cheese. Stir to combine and take off from the heat.
- After removing zucchinis from the oven, pat them dry to remove excess water and start filling with the chicken mixture. Top up with the rest of the cheese and bake in the oven for about 10 minutes until cheese is melted.
- Garnish with fresh parsley and serve while hot.
Video
Notes
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
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