Chicken zucchini boats savory (Printable)

Zucchini halves filled with seasoned chicken and vegetables, baked with cheese for a low-carb, satisfying meal.

# What You Need:

→ Vegetables

01 - 4 medium zucchini
02 - 1 small red bell pepper, diced
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced

→ Protein

05 - 2 cups cooked chicken breast, shredded or diced

→ Dairy

06 - 1 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese

→ Pantry

08 - 2 tablespoons olive oil
09 - 1/2 cup tomato sauce
10 - 1 teaspoon dried Italian herbs (basil, oregano, thyme)
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Garnish (optional)

13 - Fresh basil or parsley, chopped

# How-To:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Slice zucchini in half lengthwise and scoop out flesh, leaving a 1/4-inch thick shell. Finely chop the scooped flesh and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and diced red bell pepper, sauté 3 to 4 minutes until softened.
04 - Add minced garlic and chopped zucchini flesh to the skillet. Cook for 2 to 3 minutes, stirring occasionally.
05 - Stir in shredded chicken, tomato sauce, dried Italian herbs, salt, and black pepper. Cook for 2 minutes until thoroughly heated and combined.
06 - Remove skillet from heat and stir in half of the mozzarella cheese until blended.
07 - Arrange zucchini halves in the prepared baking dish, then evenly spoon the chicken mixture into each zucchini shell.
08 - Sprinkle remaining mozzarella and Parmesan cheese over the filled zucchini halves.
09 - Bake in preheated oven for 20 to 25 minutes, until zucchini is tender and cheese is melted and golden brown.
10 - Optionally garnish with chopped fresh basil or parsley before serving.

# Expert Advice:

01 -
  • It feels restaurant-worthy but comes together in under 45 minutes with minimal fuss.
  • The zucchini gets tender and almost creamy while the filling stays savory and grounded, making it genuinely satisfying without any pasta or bread.
  • You can prep everything ahead and bake right before dinner, perfect for those chaotic weeknights when planning matters.
02 -
  • Don't overcrowd the filling or the zucchini will release too much water and become mushy instead of tender and structured.
  • The filling should be warm before you spoon it in, because cold filling will extend your baking time and might leave the zucchini undercooked.
  • If your zucchini are particularly large and watery, salt the scooped shells lightly and let them sit for 10 minutes, then pat them dry to remove excess moisture.
03 -
  • Don't waste the zucchini you scoop out; that's where the actual flavor lives once it's cooked down with aromatics and tomato sauce.
  • Mix the mozzarella into the filling itself, not just on top, so you get pockets of melted cheese throughout each bite instead of just a surface layer.

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