Stuffed Zucchini Boats are filled with the flavors of creamy chicken parmesan. Easy and beautiful looking dinner that everyone in your family or friends will love.
This type of healthy summer squash is excellent to add in casseroles, make patties, bake into muffins, or make healthy chips.
Jump To
Readers Feedback
What The Yummy Bowl fans are saying across different platforms:
Good lord, this was just delicious. Definitely will be making from now on!!! Sue, Pinterest
Ingredients
- Zucchini - select medium to large zucchinis for ample filling space; you'll love the flavorful filling and want to load them up.
- Cheese - I used Parmesan in the sauce and Colby Jack on top. You can skip Parmesan and use only Colby or other melty cheeses, like freshly grated mozzarella.
- Chicken - use rotisserie or leftover chicken. If you have raw chicken, dice and cook it on a pan or cook beforehand (1-2 days ahead).
- Spices and seasonings - dried Italian herbs or just oregano and basil work well with the creamy chicken sauce and tomatoes.
- Garlic - enhances creamy sauce, so feel free to add more to taste.
The sauce is a typical Alfredo sauce without butter, making these chicken stuffed zucchini boats a healthier option.
How To Make Stuffed Zucchini
STEP 1: Preheat oven to 400F (200C) and grease a 9 x 13 baking dish with avocado or olive oil.
My 2 halved zucchinis fit perfectly in a 9x13 dish with slight trimming. Smaller or thinner ones can work too, but baking time may vary. See my "Tips" section for details.
STEP 2: Trim the zucchini, cut in half lengthwise, and scoop out the flesh and seeds with a small spoon or fruit baller/fruit scoop.
Divide and reserve half the zucchini flesh for filling.
Squeeze out excess water and finely chop before adding to the sauce.
STEP 3: Place zucchini halves cut-side up on a baking sheet.
Drizzle with olive oil, season with salt and pepper, and bake for 15 minutes until slightly softened for further baking with filling later. Set aside.
STEP 4: Saute onion in a skillet over medium heat until softened.
STEP 5: Add tomatoes, chicken, reserved zucchini flesh, Italian herbs or oregano, and garlic powder.
Saute for 2 minutes more and stir in the cream.
STEP 6: Add Parmesan, simmer for 2-3 minutes until slightly thickened.
Taste and adjust seasoning with salt and pepper if necessary.
STEP 7: Once the zucchinis are halfway softened, evenly distribute the chicken stuffing among them.
Sprinkle with cheese on top and bake for another 10 minutes until cheese is melted.
- Related: Crack Chicken Noodle Soup
SERVE! Although these stuffed zucchini's are good on their own, but we love to serve them with zesty cilantro rice, fresh tomato salsa, or avocado corn salad.
Tips For Making The Best Stuffed Zucchini
- Avoid boiling the cream. Gently bring it to a boil and simmer until thickened, usually just a few minutes after adding Parmesan.
- Don't scoop the zucchini too hard. For sturdy "boat" shapes, ensure zucchinis have thicker sides to hold the chicken filling. Carefully scoop out the flesh, avoiding damage to the edges.
- Baking times vary: 10 minutes for small zucchinis, 15 minutes or more for medium ones. Avoid large zucchinis with tough skin. Zucchini is ready when fork-tender and still bright green.
- Customize. Replace tomatoes with sun-dried tomatoes or add crispy bacon, chorizo, white button mushrooms, or diced red bell peppers to the sauce. Breadcrumbs are optional and not necessary for this recipe.
Freezing and Storing instructions
- Storing. Store in the fridge for 2-3 days. Reheat in the oven at 400 F for 10-15 minutes, I'd also add some extra cheese on top before baking. Any leftover zucchini can be stored easily in the fridge.
- Freezing. Freezing these chicken stuffed zucchinis isn't recommended as it can alter their texture and affect the creamy sauce.
- Make ahead. Prepare the creamy chicken stuffing 2-3 days in advance and refrigerate. Use fresh zucchini ideally, or bake the zucchinis in advance and add the filling later.
How To Serve Stuffed Zucchini
- Greek salad or healthy cucumber salad
- pasta salad
- glazed carrots
- air fryer cauliflower
- air fryer potatoes
- roasted asparagus
- Air fryer roasted Brussels sprouts
Stuffed Vegetable Recipes
I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!
Recipe
Stuffed Zucchini Boats Recipe
INGREDIENTS
- 2 medium zucchini
- 1 ½ cup pre-cooked chicken , cut into cubes or shredded
- 3 tablespoon olive oil
- ½ medium onion, finely diced
- ½ teaspoon garlic powder
- 7 cherry/plum tomatoes, cut in half
- ½ cup parmesan, grated
- 1 teaspoon oregano, or mix of Italian Herbs
- salt and pepper to taste
- ¾ cup heavy cream
- ½ cup Colby jack cheese (or sharp Cheddar), grated
INSTRUCTIONS
- Preheat oven to 400F (200C) and grease a 9 x 13 baking dish with avocado or olive oil.
- Trim the zucchini, cut in half lengthwise, and scoop out the flesh and seeds with a small spoon or fruit baller/fruit scoop. Divide and reserve half the zucchini flesh for filling. Squeeze out excess water and finely chop before adding to the sauce.
- Place zucchini halves cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and bake for 15 minutes until slightly softened for further baking with filling later. Set aside.
- Saute onion in a skillet over medium heat until softened.
- Add tomatoes, chicken, reserved zucchini flesh, Italian herbs or oregano, and garlic powder.
- Saute for 2 minutes more and stir in the cream.
- Add Parmesan, simmer for 2-3 minutes until slightly thickened.
- Taste and adjust seasoning with salt and pepper if necessary.
- Once the zucchinis are halfway softened, evenly distribute the chicken stuffing among them.
- Sprinkle with cheese on top and bake for another 10 minutes until cheese is melted.
VIDEO
NOTES
- Nutrition - 440 kcal per chicken stuffed zucchini boat.
- Don't boil the cream in the skillet, take it to a gentle boil, and reduce the heat to low. Simmer the sauce until thickened. This will only take a few minutes after adding the parmesan.
- Don't scoop the zucchini too hard. Zucchinis should be sturdy and resemble a ''boat'' shape with thicker sides to hold up the chicken filling. The best way to remove the flesh is to use a fruit scoop and gently scoop inch by inch carefully not to rupture the edges of the vegetable.
- Baking time. Depending on how large zucchini's you'll get, the baking time will need to be adjusted. For smaller and thin zucchinis 10 minutes of initial baking without the filling should be enough (you will continue to bake them later with the stuffing). For medium, 15 minutes or more is needed. I do not suggest using large zucchinis as they often tend to be very tough and with thick skin, which you want to avoid for stuffed zucchinis. Most of the commercial varieties of zucchinis are actually safe to eat raw. This being said, the baked zucchini is ready when it is fork-tender but not mushy and still with bright green color.
- Can you freeze cooked stuffed zucchini? You can freeze cooked stuffed zucchinis by wrapping them in a freezer-safe bag or container for up to 2-3 months. To serve, thaw and then bake in the oven until warm or microwave using the correct setting until warm. However, I wouldn't recommend freezing the stuffed zucchini at all as the texture of the zucchini will change and not be as fresh as it would initially.
Julia
Easy and flavorful creamy chicken zucchini boats!
Margo
Thank you so much for such a wonderful recipe!My family loved it so much!
Julia | The Yummy Bowl
Thank you so much Margo, glad to hear you liked it!
Eliza
Delicious! I added rice and jalapeños
Julia | The Yummy Bowl
Hi Eliza, thank you so much for the feedback. I absolutely love your idea and so glad you like it!
Melodee H.
It sounds delicious! I'm going to replace shrimp for the chicken. Can't wait to try this recipe.
Julia | The Yummy Bowl
sound delicious! I hope you like this recipe!
Emily
These were so tasty! I love your tip to find medium and wider zucchinis; it was fun loading them up with the delicious filling!
Julia | The Yummy Bowl
thank you so much Emily!
Tara
Such fun and delicious zucchini boats! I love those flavors and how they can be made ahead of time.
Julia | The Yummy Bowl
thank you so much Tara!
Anita
Incredibly easy and delicious, and very pretty presentation. This is such a great way to use slightly dried-out left over rotisserie chicken that has been sitting in the fridge for a couple of days.
Julia | The Yummy Bowl
thank you so much Anita!
Shannon Rollins
We loved this recipe! We added grilled chicken from the night before and put some extra sharp cheddar in stead of Colby! Also added bacon crumbles! A mouth full of Awesomeness!!
Julia | The Yummy Bowl
Thank you Shannon sounds amazing!
Kathleen
This chicken stuffed zucchini sounds marvelous. I love the flavors and all the cheese. Can't wait to make this for my family.
Julia | The Yummy Bowl
thank you so much Kathleen!
Rebecca Brewer
Very Very yummy!
I used more Parmesan and cheddar cheese only bc my household LOVES cheese! It is so delicious
Julia | The Yummy Bowl
thank you Rebecca, this is one of the best recipes I've made and now you know why 🙂
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!
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!
Catharine A Aiura
I added coconut flavoring!
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!
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!
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!
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!
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!
Lisa
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
Julia | The Yummy Bowl
thank you Lisa, it is a winner!