Name: Stuffed Zucchini Boats with Chicken and Cheese Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 4 zucchinis (stems removed); Cooking spray; 1 pound boneless skinless chicken breast (cut into small cubes); 1 tablespoon olive oil; 1 teaspoon Italian seasoning; ½ teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon black pepper; ¾ cup marinara sauce; ¼ cup grated parmesan cheese; ¼ cup shredded mozzarella cheese; Fresh basil (optional, for garnish)

Jump to Recipe· 4.3 from 2 reviews

If you’re craving a dish that feels like a warm hug on a plate, then you simply must try this Stuffed Zucchini Boats with Chicken and Cheese Recipe. It’s the perfect combination of tender zucchini, savory seasoned chicken, and gooey melted cheese that creates a delightful harmony of flavors and textures. Not only is it hearty and satisfying, but it’s also a colorful, fresh, and healthier way to enjoy an all-in-one meal. Every bite offers a wonderful blend of juicy chicken mingling with the vibrant freshness of zucchini and the luscious cheesiness that keeps you coming back for more.

Ingredients You'll Need

The image shows six main ingredients arranged neatly on a white marbled surface. On the left, there is a small glass bowl filled with red tomato sauce. Above it, a glass bowl holds a mix of four seasonings: salt, black pepper, garlic powder, and dried herbs, all separated in a circular pattern. To the right of the seasonings, two more small glass bowls contain shredded white cheese and finely grated pale yellow cheese. In the center, three fresh green zucchinis lie side by side. On the far right, there is a large clear glass bowl holding three raw pale pink chicken pieces. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Stuffed Zucchini Boats with Chicken and Cheese Recipe lies in its straightforward yet essential ingredients. Each component plays a unique role, contributing to the overall taste, texture, and vibrant appeal of the dish.

4 zucchinis: The star vegetable, providing a crisp base and a light, fresh flavor that perfectly balances the richness of the filling.
Cooking spray: Ensures the zucchini doesn’t stick and helps achieve a lightly roasted texture.
1 pound boneless skinless chicken breast: Cubed for quick cooking and tender, juicy bites inside the boats.
1 tablespoon olive oil: Adds moisture and a subtle fruity note to the chicken while helping seasonings stick.
1 teaspoon Italian seasoning: A fragrant mix that brings Italian flair and herbaceous depth to the chicken filling.
½ teaspoon garlic powder: For a warm, comforting aroma and rich garlic flavor without overwhelming freshness.
½ teaspoon salt: Enhances all the natural flavors and balances the seasoning perfectly.
½ teaspoon black pepper: Adds a gentle heat and complexity to every bite.
¾ cup marinara sauce: Brings a tangy, tomato richness that moistens and flavors the chicken irresistibly.
¼ cup grated parmesan cheese: Gives the dish a salty, nutty finish and a slightly crunchy topping once baked.
¼ cup shredded mozzarella cheese: Melts beautifully to add creamy, stretchy texture and mild flavor.

How to Make Stuffed Zucchini Boats with Chicken and Cheese Recipe

Step 1: Prepare and Bake the Zucchini

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. Cut each zucchini in half lengthwise and scoop out the center flesh and seeds, creating hollow “boats.” Don’t toss that zucchini flesh; save it for soups or sautés! Place the zucchini boats cut-side up on your baking sheet and lightly spray them with cooking spray. Bake for about 15 minutes until the zucchini softens just enough to be tender but still firm enough to hold the filling.

Step 2: Cook the Chicken Filling

While the zucchini bakes, heat the olive oil in a large non-stick skillet over medium-high heat. Add the cubed chicken along with Italian seasoning, garlic powder, salt, and black pepper. Stir occasionally and cook for 8 to 10 minutes until the chicken is golden and cooked through. Pour in the marinara sauce and let everything simmer together for 2 minutes so the sauce melds beautifully with the chicken.

Step 3: Fill and Bake the Zucchini Boats

Remove the zucchini boats from the oven and generously spoon the chicken mixture inside each one. Now it’s time to pile on the cheeses—sprinkle parmesan and mozzarella over the stuffed boats for that irresistible golden melt. Pop them back in the oven for another 5 to 7 minutes, or until the cheese is bubbling and perfectly melted.

Step 4: Final Touches

If you like, sprinkle fresh basil leaves and a little extra parmesan on top for a pop of color and flavor. Then serve these warm and watch everyone’s faces light up as they dig into this fulfilling and vibrant dish.

How to Serve Stuffed Zucchini Boats with Chicken and Cheese Recipe

The image shows a white round dish filled with small, cooked pieces of lightly browned meat scattered over a vibrant tomato sauce with herbs. The sauce is reddish with chunks of tomato, and it sits mostly under the meat pieces, which are irregular in shape and speckled with herbs, giving a seasoned look. The dish is placed on a white marbled surface, creating a clean background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple garnish can elevate this dish beautifully. Freshly chopped basil or parsley adds a refreshing herbal note and a burst of green that contrasts nicely with the golden cheese. For more texture, a light sprinkle of crushed red pepper flakes brings a hint of heat perfect for those who like a bit of a kick.

Side Dishes

While the Stuffed Zucchini Boats with Chicken and Cheese Recipe is a filling entrée on its own, it pairs wonderfully with light sides like a crisp green salad dressed in lemon vinaigrette or a refreshing cucumber and tomato salad. Garlic bread or a crusty baguette can be a cozy addition if you want to soak up any extra marinara sauce left behind.

Creative Ways to Present

For a fun twist, serve individual zucchini boats on vibrant colored plates with a drizzle of balsamic glaze for a gourmet touch. Alternatively, line the boats neatly on a rustic wooden board and provide a sprinkle of extra cheese and fresh herbs at the table, inviting everyone to customize their own. This presentation is perfect for casual family dinners or even entertaining guests.

Make Ahead and Storage

Storing Leftovers

Leftover Stuffed Zucchini Boats with Chicken and Cheese Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. Store them in a single layer if possible to maintain their shape and prevent the cheese from sticking to the container.

Freezing

You can freeze these zucchini boats for longer storage. Place them on a baking sheet in the freezer until firm, then transfer them to a freezer-safe container or bag. Frozen stuffed zucchini boats keep well for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.

Reheating

Reheat leftover zucchini boats in a preheated oven at 350°F for about 15 minutes until warmed through and the cheese is melted again. Avoid the microwave if you can, as it might make the zucchini a bit soggy, but it works in a pinch.

FAQs

Can I use ground chicken instead of cubed chicken breast?

Absolutely! Ground chicken works very well for this recipe and even helps the filling hold together a bit more, giving you a slightly different but just as delicious texture.

Is it possible to make this recipe vegetarian?

You can easily swap the chicken for cooked lentils or a mix of sautéed mushrooms and bell peppers for a hearty vegetarian version that still tastes wonderful.

What can I do with the zucchini flesh I scoop out?

Great question! Use it to add to soups, blend into sauces, or sauté with garlic and olive oil for a tasty side dish. It’s a great way to reduce waste and boost your meals’ nutrition.

Can I prepare this recipe ahead of time and bake later?

Yes! Assemble the zucchini boats completely, cover them tightly, and refrigerate up to 24 hours before baking. You may need to add a few extra minutes to the baking time since the boats will be cold from the fridge.

What type of cheese can I substitute for parmesan or mozzarella?

If parmesan or mozzarella isn’t available, try gruyere, fontina, or a mild cheddar for the melty topping, and pecorino romano for a sharper, salty sprinkle in place of parmesan.

Final Thoughts

This Stuffed Zucchini Boats with Chicken and Cheese Recipe is one of those fantastic dishes that feels special yet comes together with ease. It strikes the perfect balance between nutritious and indulgent, and it’s bound to become a go-to favorite whether you’re cooking for family or friends. Give it a try soon, and I promise you’ll love how comforting and deliciously fresh it tastes!

Stuffed Zucchini Boats with Chicken and Cheese Recipe

Ingredients You'll Need