Chicken Zucchini Boats Cheese (Printable version)
Tender zucchini filled with savory chicken and melty cheese for a satisfying meal.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchini
02 - 1 small onion, finely diced
03 - 2 garlic cloves, minced
04 - 1 red bell pepper, diced
→ Protein
05 - 14 oz ground chicken
→ Dairy
06 - 1 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
→ Pantry
08 - 2 tbsp olive oil
09 - 3/4 cup tomato sauce
10 - 1 tsp dried Italian herbs (basil, oregano, thyme)
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - Fresh parsley, chopped (for garnish)
# Directions:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice zucchini lengthwise and scoop out the centers, leaving a 1/2-inch shell. Chop reserved zucchini flesh and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté diced onion for 2–3 minutes until softened.
04 - Add minced garlic and diced red bell pepper; cook for 2 minutes. Stir in chopped zucchini flesh and cook an additional 2 minutes.
05 - Add ground chicken, breaking it up as it cooks. Sauté for 5–6 minutes until no longer pink.
06 - Stir in tomato sauce, dried Italian herbs, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened. Remove from heat and let cool briefly.
07 - Place zucchini boats in the prepared baking dish and evenly spoon the chicken mixture into each boat.
08 - Sprinkle mozzarella and Parmesan cheese over the filled zucchini boats.
09 - Bake for 20–25 minutes until zucchini is tender and cheese is golden and bubbly.
10 - Garnish with chopped fresh parsley before serving.
# Expert advice:
01 -
- It feels indulgent but keeps you satisfied without the heaviness of a carb-loaded meal.
- You can have dinner on the table in under an hour, and most of that is just the oven doing the work.
02 -
- Don't skip scooping out enough zucchini flesh; the shell alone is too watery and won't hold the filling securely.
- If your filling seems wet after simmering, let it cool slightly before spooning into the boats so it doesn't slide around.
03 -
- If your zucchini is very large, scoop more aggressively to prevent a thick, rubbery shell that never quite softens.
- Letting the filling cool slightly before assembly prevents it from cooking the zucchini unevenly and keeps the boats intact.