Chicken Zucchini Boats Cheese

My neighbor knocked on the door one summer evening with an armful of zucchini from her garden, and I realized I had no idea what to do with that much green. I started hollowing them out on a whim, and something clicked—these tender shells were meant to hold something warm and savory. That night, I filled them with ground chicken and cheese, and what came out of the oven was so comforting that I've made them dozens of times since.

The first time I brought this to a potluck, someone asked if it was difficult—they couldn't believe how simple it actually was. I loved that moment of revealing the secret: good food doesn't have to be complicated, just thoughtfully assembled.

Ingredients

• Medium zucchini (4): Look for ones that are roughly the same size so they cook evenly; they should feel firm, not soft or wrinkled.
• Ground chicken (400 g): Freshly ground is best, but frozen works too—just thaw it before cooking.
• Onion and garlic (1 small onion, 2 cloves): The base of flavor; mince finely so they almost disappear into the filling.
• Red bell pepper (1): Adds sweetness and color; don't skip it even if you think you don't like peppers.
• Mozzarella and Parmesan (120 g and 30 g): The mozzarella melts into gooey pockets, while Parmesan adds a sharp, salty finish.
• Tomato sauce (200 g): Use whatever you have—canned crushed, passata, or even jarred marinara.
• Olive oil (2 tbsp): Good quality makes a difference in flavor, though regular will work fine.
• Italian herbs and seasonings: These are flexible; if you only have oregano or just basil, use what you've got.

Instructions

Heat your oven and prep the dish:

Set the oven to 200°C (400°F) and line a baking dish with parchment paper or a light coating of oil. A 9x13 inch dish works perfectly.

Hollow out the zucchini:

Slice each zucchini lengthwise and use a sturdy spoon to scoop out the center, leaving about a 1 cm shell. Save all that scooped flesh—it goes into the filling and adds moisture and texture.

Build the flavor base:

Heat olive oil in a large skillet over medium heat, then add diced onion and let it soften for 2–3 minutes until it becomes translucent. You'll smell that sweet, cooked onion aroma that signals everything is on track.

Add aromatics and vegetables:

Stir in the minced garlic and diced bell pepper, cooking for another 2 minutes until fragrant. Then add your chopped zucchini flesh and cook for 2 more minutes to begin breaking it down.

Cook the chicken:

Crumble the ground chicken directly into the skillet, breaking it up with a wooden spoon as it cooks. It should take about 5–6 minutes to lose all its pink color; don't rush this step or the texture suffers.

Finish the filling:

Stir in the tomato sauce, dried Italian herbs, salt, and pepper. Let everything simmer together for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Taste it and adjust seasoning if needed.

Assemble the boats:

Arrange the hollowed zucchini halves in your prepared baking dish, then spoon the chicken filling evenly into each one. Don't overstuff; a generous mound is perfect.

Top with cheese:

Sprinkle mozzarella over each boat first, then finish with a pinch of Parmesan on top. This layering means the mozzarella stays gooey while the Parmesan gets crispy and golden.

Bake until golden:

Slide the dish into the oven for 20–25 minutes, watching until the cheese is bubbling at the edges and turning golden. The zucchini should be fork-tender when pierced.

Finish and serve:

Pull the dish from the oven and let it cool for a minute or two—it will be hot. Scatter fresh chopped parsley over the top for brightness and color.

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I once served this to someone who swore they didn't like zucchini, and watching them clean their plate was one of my quieter kitchen victories. That's when I understood this dish is really about the filling—the zucchini is just the perfect vehicle.

Why This Recipe Works

The beauty of zucchini boats is that they're substantial enough to feel like real dinner, but the vegetable keeps everything light. The hollow center creates a natural pocket for filling, and when the zucchini roasts, it becomes almost buttery instead of watery. Everything happens in one pan and one dish, which means fewer things to wash and more time to enjoy what you've made.

Customizing Your Boats

This recipe is forgiving and welcomes changes based on what's in your fridge. Ground turkey or beef work beautifully in place of chicken, and if you have spinach or mushrooms lying around, chop them fine and add them with the peppers. Different cheeses change the personality too—ricotta makes it creamier, sharp cheddar adds tang, and white Monterey Jack melts smooth and mild.

Serving and Storage Tips

These boats are perfect alongside a crisp salad or a pile of roasted vegetables, and they're just as good the next day. A quinoa pilaf or even some crusty bread makes a nice partner if you want something extra. Leftovers reheat beautifully in a covered oven dish at 180°C for about 10 minutes, and they also freeze well if you assemble them ahead of time.

• Make them ahead and refrigerate unbaked; just add 5 minutes to the baking time straight from the fridge.
• For meal prep, assemble everything the night before and bake fresh the evening you want to eat.
• Leftover filling freezes on its own if you have extra, perfect for stuffing peppers or topping pasta another week.

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This recipe became a regular on my weeknight rotation because it reminds me that simple dishes made with care taste best. Once you've made them once, you'll trust yourself to make them again and again.

Recipe Questions

→ Can I use ground turkey instead of chicken?

Yes, ground turkey is an excellent substitute for chicken in this dish.

→ How do I store leftovers?

Place leftovers in an airtight container and store them in the refrigerator for up to three days.

→ Is this dish low-carb?

Yes, since zucchini replaces pasta or grains, this dish is naturally low in carbohydrates.

→ Can I make this spicy?

Simply add red pepper flakes or cayenne to the chicken mixture while cooking to add heat.

→ What should I serve with it?

A crisp green salad or steamed quinoa pairs perfectly with these zucchini boats.