Every summer I somehow end up buying more zucchini than I planned, and these stuffed zucchini boats are one of the first dinners I make. They look a little fancy, but they're surprisingly easy and one of those meals that even people who "don't love zucchini" end up asking for again.
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Why I Love It
I originally made these because I wanted something lighter than chicken parmesan, but still comforting enough that nobody would notice we were eating a dinner built around zucchini (the joy of parenthood 😅).
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Readers Feedback
Good lord, this was just delicious. Definitely will be making from now on!!!
- Sue, our reader
This recipe was delicious as I had been wanting something stuffed in zucchini and I've cut back on red meat.. let me tell you, not one child at my table left any of this on their plate. It was so delicious. We paired this some Greek style potatoes and it was delicious. I squeezed juice from a lemon into the sauce to brighten it up and boy let me say.. I AM FULL! Thank you so much for sharing this beautiful recipe
- Lisa, our reader
Key Ingredient Tips
These chicken stuffed zucchini boats have all the creamy, cozy flavors of chicken Parmesan, but with a lighter twist. I skip the butter in the Alfredo-style sauce, so it still tastes rich and satisfying without feeling too heavy.
- Zucchini - I usually buy medium to large zucchini because they're the perfect size for stuffing without becoming watery. Try to avoid the giant garden zucchini if you can-they tend to have tougher skins and lots of seeds. Leave a little thickness around the edges when scooping so the boats stay sturdy after baking.
- Cheese - Parmesan melts into the creamy filling and adds that classic chicken Parmesan flavor, while Colby Jack creates a beautifully golden, bubbly topping. Freshly grated mozzarella, Monterey Jack, or even a sharp cheddar all work well too. I usually use whatever melty cheese I already have in the fridge!
- Chicken - This recipe is one of my favorite ways to use up leftover chicken. Rotisserie chicken is my go-to shortcut on busy nights, but cooked chicken breasts, chicken tenders, or even last night's grilled chicken work just as well. You can also swap in cooked ground chicken, turkey, Italian sausage, taco meat, or ground beef if that's what you have on hand.
- Garlic - Fresh garlic really makes the creamy sauce shine. I usually add an extra clove because my family loves garlic, but feel free to adjust it to your taste. It's one of those ingredients that makes the whole kitchen smell amazing while everything cooks!
Julia's Kitchen Tip
Don't stress if you need to make a few swaps with this recipe. It's very forgiving and a great way to use ingredients you already have. I've made it with different cheeses, different cooked proteins, and even extra veggies mixed into the filling, and it always turns out delicious. That's exactly the kind of flexible, family-friendly dinner I love having in my rotation.
How To Make Stuffed Zucchini Step By Step
- Prep the zucchini - Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish or baking sheet with olive or avocado oil.
- Scoop out the zucchini - Trim the ends, then slice each zucchini in half lengthwise. Using a small spoon or melon baller, gently scoop out the centers, leaving about ¼ inch around the edges so the boats stay sturdy. Chop half of the scooped-out zucchini flesh and set it aside for the filling. If it seems watery, gently squeeze out the excess moisture with your hands or a clean kitchen towel.
- Pre-bake the zucchini - Arrange the zucchini halves cut-side up, drizzle with a little olive oil, and season with salt and pepper. Bake for 15 minutes, or until they're just beginning to soften. I've found this extra step helps prevent watery zucchini boats later on, so I never skip it.
- Make the filling - While the zucchini bakes, sauté the onion in a large skillet over medium heat until softened. Stir in the tomatoes, cooked chicken, chopped zucchini flesh, Italian seasoning, and garlic. Cook for another 2 minutes, then pour in the cream.
- Add the Parmesan and let the sauce gently simmer for 2-3 minutes, just until it thickens. Give it a taste and adjust the seasoning with salt and pepper if needed.
- Fill and bake - Spoon the chicken mixture evenly into the pre-baked zucchini boats, then sprinkle generously with the shredded cheese. Return them to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly and the zucchini is fork-tender.
- Serve and enjoy - Let the zucchini boats rest for a couple of minutes before serving. I almost always pair them with a simple Greek salad because the fresh, crisp flavors balance the creamy filling perfectly.
How I Like To Serve Stuffed Zucchini
One of the things I love most about these stuffed zucchini boats is that they're filling enough to enjoy on their own, but they're also easy to pair with just about anything. If I'm serving them for dinner, I usually add one simple side to round out the meal.
Here are some of my favorite pairings:
- Greek salad or healthy cucumber salad
- pasta salad
- glazed carrots
- air fryer cauliflower
- air fryer potatoes
- roasted asparagus
- Air fryer roasted Brussels sprouts
Julia's Tip
My 2 halved zucchini fit perfectly in a 9x13 baking dish with slight trimming. Smaller or thinner ones can work too, but baking time may vary.
Julia's Best Tips
- Keep the sauce gentle - Once you add the cream and Parmesan, don't let the sauce come to a rapid boil. A gentle simmer is all it needs to become smooth, creamy, and perfectly thick.
- Leave sturdy zucchini boats - When scooping out the zucchini, leave about ¼ inch around the edges. The first time I tested this recipe I scooped the zucchini too thin and they collapsed.
- Make it your own - This recipe is easy to customize! Swap the cherry tomatoes for chopped sun-dried tomatoes, or stir in sautéed mushrooms, diced bell peppers, crispy bacon, or cooked chorizo for extra flavor. You can even switch up the protein with ground turkey or Italian sausage.
- Skip the breadcrumbs - I don't think they're necessary here. The cheesy topping turns beautifully golden on its own, and I prefer keeping the filling extra creamy.
- Add a crispy topping - If you're anything like me, you'll love a little extra crunch. Sprinkle crumbled crispy bacon or crispy fried onions over the zucchini boats just before serving for the perfect finishing touch.
- Don't let the filling go to waste - If you have any leftover filling, spoon it over pasta, rice, baked potatoes, or even toasted bread for an easy lunch the next day.
Storing Leftovers
I actually think these taste even better for lunch the next day. Store any leftovers in an airtight container in the refrigerator for 2-3 days. I like reheating them in a 400°F oven for 10-15 minutes until they're heated through. If I have a little extra cheese, I'll sprinkle some on top before reheating-it gets wonderfully melty and golden.
I usually store leftovers in my favorite glass meal prep containers because they keep everything fresh and make grab-and-go lunches so easy.
- To Freeze. I don't recommend freezing this recipe. Zucchini releases a lot of water after thawing, so the boats become soft and mushy, and the creamy sauce can separate. This is definitely one of those recipes that's best enjoyed fresh.
- To Make Ahead. If you want to get a head start, make the creamy chicken filling up to 2-3 days in advance and keep it refrigerated. When you're ready to cook, simply fill fresh zucchini boats and bake as directed.
You can also bake the zucchini halves ahead of time, then add the filling and cheese just before the final bake. It's a great little shortcut for busy weeknights or when you're entertaining!
How To Meal Prep Stuffed Zucchinis
These are one of my favorite meal prep lunches because the filling reheats beautifully. I usually pack two zucchini halves into a glass container, then add a little salad or roasted potatoes on the side.
When you're ready to eat, simply microwave your boats on high for 1-2 minutes until they're warm and the cheese is melted. Enjoy!
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Stuffed Zucchini Boats (With Creamy Chicken)
Ingredients
Method
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or baking sheet with olive or avocado oil.3 tablespoon olive oil
- Prepare the zucchini: Trim the ends and cut each zucchini in half lengthwise. Scoop out the centers, leaving about ¼ inch around the edges to create sturdy boats. Finely chop half of the zucchini flesh and gently squeeze out any excess moisture.2 medium zucchini
- Pre-bake: Arrange the zucchini halves cut-side up in the prepared baking dish. Drizzle with olive oil, season with salt and pepper, and bake for 15 minutes, or until just beginning to soften.3 tablespoon olive oil, salt and pepper to taste
- Cook the filling: Meanwhile, sauté the onion in a large skillet over medium heat until softened. Stir in the tomatoes, cooked chicken, chopped zucchini flesh, Italian seasoning, and garlic. Cook for 2 minutes, then stir in the cream and Parmesan. Simmer gently for 2-3 minutes, or until the sauce thickens slightly. Taste and season with salt and pepper if needed.1 ½ cup pre-cooked chicken , ½ medium onion, ½ teaspoon garlic powder, 7 cherry/plum tomatoes, 1 teaspoon oregano, ¾ cup heavy cream
- Fill and bake: Spoon the chicken mixture evenly into the zucchini boats and sprinkle with the shredded cheese. Bake for 10-15 minutes, or until the cheese is melted and bubbly and the zucchini is fork-tender.½ cup parmesan, salt and pepper to taste, ½ cup Colby jack cheese (or sharp Cheddar)
- Serve - Let the zucchini boats rest for a few minutes before serving. Enjoy on their own or with a fresh salad, roasted vegetables, or your favorite side dish.
- Heat your grill to medium-high (about 400°F). Brush olive oil on the zucchini and grill flesh-side down for roughly 5 minutes until you see grill marks.
- Meanwhile cook the chicken mixture as per stovetop instructions above.
- Transfer the zucchini to a baking sheet, flesh side up. Evenly divide the chicken mixture among them, then add Colby or Cheddar cheese on top.
- Place the baking sheet on the grill, close the lid, and cook for another 5-10 minutes until the cheese is melted and bubbly.
Nutrition
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Notes
- Keep the sauce at a gentle simmer - Don't let the cream boil or it may separate. Simmer just until the sauce thickens after adding the Parmesan.
- Leave sturdy zucchini boats - Scoop out the centers, but leave about ¼ inch around the edges so the zucchini can hold the filling without collapsing.
- Choose medium zucchini - They're the perfect size for stuffing and cook more evenly than very large zucchini, which often have tougher skins and more seeds.
- Pre-bake the zucchini - This helps remove excess moisture so your zucchini boats don't turn watery after baking.
- Freshly grate the cheese - It melts more smoothly and gives the filling the creamiest texture.
- Rotisserie chicken is a great shortcut - It's my favorite way to get this dinner on the table even faster.
- Taste the filling first - Before stuffing the zucchini, give the filling a quick taste and adjust the seasoning if needed.
- Add your own twist - Try sun-dried tomatoes, crispy bacon, mushrooms, diced bell peppers, or cooked Italian sausage for a different flavor.
- Freezing isn't recommended - The zucchini becomes quite soft after thawing, so these boats are best enjoyed fresh.
- Want another variation? Try my Mexican Taco Stuffed Zucchini Boats for a fun Tex-Mex twist.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQ
Nope! I always leave the skin on. It helps the zucchini hold its shape while baking and adds extra color and nutrients. Just give the zucchini a good wash before using.
Store leftover stuffed zucchini boats in an airtight container in the refrigerator for 2-3 days. I like reheating them in a 400°F oven until warmed through, then adding a little extra cheese on top for an even crispier finish.
I don't recommend it. Zucchini holds a lot of water, so after thawing it becomes quite soft and the creamy sauce can separate. This recipe is definitely at its best fresh.
Yes! I like making the creamy chicken filling up to 2-3 days ahead and keeping it in the fridge. When you're ready to eat, simply fill fresh zucchini boats and bake. You can also pre-bake the zucchini halves in advance to save even more time.
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Denise
This was unexpectedly delicious! I will make this recipe many more times! The only change I made was to use canned diced tomatoes with green chilies ( about 1/3 of a 10 OZ can) in place of the tomatoes because I didn't have any tomatoes on hand. I also used my salt, pepper and garlic grinder to season the zucchini boats in step 3. So Yummo!
Julia | The Yummy Bowl
delicious right! thank you Denise for sharing!
Carol A Ciccone
OMG...super yummy! I substituted fresh basil for the parsley because that's what I had on hand & I think the basil kicked it up a notch!
Julia | The Yummy Bowl
basil and oregano are both our favorites too, adding different herbs is a great way to make this dish more interesting each time. Thank you Carol!
Erin Michalak
This recipe was delicious! I followed it as written and can not wait to make them again! It was delicious! Thank you!
Julia | The Yummy Bowl
thank you Erin!
Kelly Waterman
Just got done making these! Quick and easy and absolutely delicious!!! New family favorite!!
Julia | The Yummy Bowl
thank you so much Kelly, glad you love it as much as we do!
Renee J
Used this recipe for a get-it-out-of-the-frigde & off-the-kitchen-counter nights.
Leftover store rotisserie chicken, zucchini & tomatoes from my neighbor & I didn't have to run to the store for ANYTHING!
The only thing I changed, was a splash of white wine to deglaze a bit, and I had leftover corn-basil saute (Katie Lee-Food Network) in the fridge. With the addition of that, the flavors just EXPLODED!
A KEEPER! Viva la zucchini season! 🙂
Julia | The Yummy Bowl
thank you Renee, I have to try the addition of corn-basil saute, sounds delicious!
Catharine A Aiura
I added coconut flavoring!
Cathy
I added coconut flavoring..it was DELICIOUS
Julia | The Yummy Bowl
Sounds interesting, I've never tried this seasoning before! Thank you for sharing Cathy!
Erin
I made these chicken-stuffed zucchini boats for dinner yesterday and they were delicious !! My family loved them. Looked just like the picture and tasted even better ! I added some chopped basil to the Italian spices.
Julia | The Yummy Bowl
awesome, thank you Erin!