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zucchini boats chicken

Zucchini Boats Chicken

Charlotte Miller
Zucchini boats stuffed with chicken are a delicious and healthy weeknight dinner option, customizable with various sauces and toppings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 boats
Calories 250 kcal

Ingredients
  

Zucchini

  • 4 medium zucchini firm, smooth, and free of blemishes

Chicken Filling

  • 1 lb ground chicken or shredded rotisserie chicken for convenience
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup marinara sauce or BBQ sauce for variation
  • 1 tsp Italian seasoning
  • 1 cup shredded mozzarella cheese plus extra for topping

Instructions
 

Prepare Zucchini

  • Preheat oven to 375°F (190°C). Slice each zucchini lengthwise and use a melon baller or spoon to scoop out the flesh, leaving a 1/4-inch border.

Make Filling

  • In a skillet, brown ground chicken with diced onions and garlic until cooked through. Drain excess grease. Stir in marinara sauce, Italian seasoning, and mozzarella cheese until well combined.

Assemble and Bake

  • Place zucchini boats in a baking dish. Spoon chicken filling evenly into each zucchini half, mounding slightly. Sprinkle extra cheese on top. Cover with foil and bake for 25 minutes. Remove foil and bake for another 5-10 minutes until zucchini is tender and cheese is melted.

Notes

  • Choose medium-sized zucchinis for easy stuffing.
  • Chop chicken into small pieces for better filling.
  • Use a melon baller to scoop out zucchini insides.
  • Experiment with different sauces and toppings.
  • Store leftovers in an airtight container for up to four days.
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