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Stuffed Zucchini Boats with Creamy Chicken Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bakedbylisa.com/stuffed-zucchini-boats-with-creamy-chicken-recipe/