Stuffed Zucchini Boats with Creamy Chicken Recipe

Introduction

Stuffed zucchini boats filled with creamy chicken make a comforting and flavorful meal that’s easy to prepare. This dish combines tender zucchini with a rich, cheesy filling that’s perfect for weeknight dinners or casual gatherings.

Ingredients

• 2 medium zucchini
• 1 ½ cup pre-cooked chicken, cut into cubes or shredded
• 3 tablespoons olive oil, divided
• ½ medium onion, finely diced
• ½ teaspoon garlic powder
• 7 cherry or plum tomatoes, cut in half
• ½ cup Parmesan, grated
• 1 teaspoon oregano or Italian herb mix
• Salt and pepper to taste
• ¾ cup heavy cream
• ½ cup Colby jack cheese or sharp Cheddar, grated

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and grease a 9 x 13 baking dish with olive or avocado oil.
2. Step 2: Trim the zucchini and cut each in half lengthwise. Scoop out the flesh and seeds with a small spoon or fruit scoop, reserving half the flesh. Chop the reserved flesh finely and squeeze out any excess water.
3. Step 3: Arrange zucchini halves cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and bake for about 15 minutes until slightly softened. Set aside.
4. Step 4: In a skillet over medium heat, sauté the diced onion in 1 tablespoon olive oil until softened. Add tomatoes, chicken, reserved zucchini flesh, oregano, and garlic powder. Cook for 2 more minutes.
5. Step 5: Stir in the heavy cream and Parmesan. Simmer gently for 2–3 minutes until the sauce thickens slightly. Adjust seasoning with salt and pepper.
6. Step 6: Spoon the chicken mixture evenly into the partially baked zucchini halves. Sprinkle grated Colby jack or Cheddar cheese on top.
7. Step 7: Bake for an additional 10 minutes until the cheese melts and is bubbly. Serve warm.

Tips & Variations

• Use a fruit scoop to gently remove zucchini flesh without breaking the edges, keeping the boats sturdy for filling.
• For a smoky flavor, try grilling the zucchini halves before filling and finish baking on the grill with the cheese melted.
• Adjust baking time based on zucchini size: smaller zucchini may need less initial baking to become tender but still firm.

Storage

Store leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to retain texture and prevent sogginess. Freezing is possible for 2-3 months, but note the zucchini may become watery and lose its fresh texture after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Yes, feel free to substitute Colby jack or Cheddar with mozzarella, Monterey Jack, or a blend of your favorite cheeses for a milder or more intense flavor.

Is it necessary to bake the zucchini before stuffing?

Baking the zucchini halves before filling softens them enough to hold the stuffing without becoming mushy during the final bake, ensuring a tender but firm texture.

Stuffed Zucchini Boats with Creamy Chicken Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

These Stuffed Zucchini Boats with Creamy Chicken are a delicious and hearty meal featuring tender zucchini halves filled with a savory mixture of chicken, tomatoes, cheese, and herbs. Baked to perfection with a creamy Parmesan sauce and melted cheese topping, this recipe offers a comforting balance of flavors and textures that’s perfect for a wholesome dinner.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Zucchini and Filling

• 2 medium zucchini
• 1 ½ cup pre-cooked chicken, cut into cubes or shredded
• ½ medium onion, finely diced
• 7 cherry/plum tomatoes, cut in half
• ½ teaspoon garlic powder
• 1 teaspoon oregano or Italian herbs mix
• Salt and pepper to taste
• Reserved flesh from 1 zucchini (from scooping out)

Cheese and Cream

• 3 tablespoon olive oil, divided
• ¾ cup heavy cream
• ½ cup Parmesan cheese, grated
• ½ cup Colby jack cheese or sharp Cheddar, grated

Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 400°F (200°C). Grease a 9 x 13 inch baking dish with avocado or olive oil to prevent sticking.
2. Prepare Zucchini Boats: Trim the ends off the zucchinis. Slice each zucchini in half lengthwise and carefully scoop out the flesh and seeds using a small spoon or fruit scoop, reserving half the flesh. Chop the reserved flesh finely and squeeze out excess water to prevent sogginess.
3. Par-bake Zucchini Halves: Place the zucchini halves cut-side up on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for about 15 minutes until they soften slightly but still maintain their shape. Remove and set aside.
4. Sauté Filling Ingredients: In a skillet over medium heat, sauté the diced onion in a tablespoon of olive oil until softened. Add the chopped reserved zucchini flesh, halved tomatoes, cooked chicken, oregano or Italian herbs, and garlic powder. Cook for 2 minutes, stirring to combine flavors.
5. Add Cream and Cheese Sauce: Stir in the heavy cream and grated Parmesan cheese. Reduce heat to low and gently simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
6. Stuff the Zucchini Boats: Evenly spoon the creamy chicken mixture into the partially baked zucchini halves. Sprinkle the grated Colby jack or sharp Cheddar cheese evenly over the tops.
7. Bake with Filling: Return the stuffed zucchini boats to the oven and bake for an additional 10 minutes until the cheese is melted, bubbly, and golden in spots.
8. Alternative Grilling Method: Preheat grill to medium-high (around 400°F). Brush zucchinis with olive oil and grill flesh-side down for about 5 minutes to get grill marks. Cook the chicken filling on stovetop as above. Place grilled zucchinis flesh-side up on a baking sheet; stuff with chicken mixture and top with cheese. Place baking sheet on grill, close lid, and cook 5-10 minutes until cheese melts and bubbles.

Notes

• Do not boil the cream; bring it to a gentle boil then reduce heat to low to prevent curdling and to allow sauce thickening.
• When scooping out the zucchini, do so gently to keep edges intact so the boats hold filling well.
• Baking times may vary depending on zucchini size; smaller zucchinis require less initial baking time (around 10 minutes) while medium need about 15 minutes.
• Avoid using large zucchinis as their thick skins and tough texture can affect dish quality.
• Cooked stuffed zucchinis can be frozen up to 2-3 months, but texture might change. Thaw completely before reheating in oven or microwave.

Keywords: stuffed zucchini boats, creamy chicken zucchini, baked zucchini recipe, chicken stuffed vegetables, low carb dinner, healthy stuffed zucchini