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.
Grilled Zucchini Boats Instructions
- 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
Video
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.