Chicken Zucchini Boats Delight (Print View)
Zucchini halves filled with chicken, tomatoes, and cheese, baked until tender and golden.
# What You'll Need:
→ Vegetables
01 - 4 medium zucchinis
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 cup cherry tomatoes, diced
→ Protein
05 - 2 cups cooked chicken breast, shredded or finely chopped
→ Dairy
06 - 1 cup shredded mozzarella cheese
07 - 1/4 cup grated Parmesan cheese
→ Pantry
08 - 2 tablespoons olive oil
09 - 1/2 teaspoon dried Italian herbs
10 - Salt and freshly ground black pepper, to taste
→ Fresh Herbs (optional)
11 - 2 tablespoons fresh parsley, chopped
# Method:
01 - Set the oven to 400°F.
02 - Wash zucchinis and slice each in half lengthwise. Scoop out the flesh using a spoon, leaving a 1/4-inch thick shell. Finely chop the reserved zucchini flesh.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, approximately 3 minutes. Add minced garlic and cook for an additional minute.
04 - Add chopped zucchini flesh and diced cherry tomatoes to the skillet. Sauté for 3 to 4 minutes until softened.
05 - Incorporate cooked chicken, dried Italian herbs, salt, and pepper into the skillet. Cook for 2 minutes, then remove from heat and allow to cool slightly.
06 - Stir in half of the mozzarella and all the Parmesan cheese into the chicken mixture.
07 - Place zucchini shells in a baking dish and evenly fill each with the chicken mixture. Top with the remaining mozzarella cheese.
08 - Bake in the preheated oven for 20 to 25 minutes until the zucchinis are tender and the cheese is melted and golden.
09 - Sprinkle freshly chopped parsley over the baked zucchini boats before serving.
# Insider Tips:
01 -
- It tastes like comfort food but keeps you satisfied without the heavy feeling afterward.
- Everything cooks in one skillet before sliding into the oven, so cleanup is nearly effortless.
- You can make it on a Tuesday night and it feels special enough to serve to guests.
02 -
- Don't oversalt the filling—the mozzarella and Parmesan bring a lot of salt on their own, and it's easy to overdo it before the cheese goes in.
- If your zucchinis release a lot of water during cooking, drain the skillet before adding the cheese, or the filling becomes watery instead of creamy.
03 -
- Use rotisserie chicken to save yourself thirty minutes and still feel like you made something from scratch.
- Prep the zucchini boats in the morning and refrigerate them; add the filling, cheese, and baking time right before dinner.