Chicken Zucchini Boats

My neighbor handed me a zucchini the size of a small baseball one August afternoon, and I had no idea what to do with it. Rather than let it languish in my crisper drawer, I halved it, scooped out the center, and stuffed it with leftover rotisserie chicken, tomatoes, and cheese. That one improvised dinner became the thing I make every time the garden gets ahead of me, and now my kids actually ask for it by name.

I made these for my sister's book club one spring, worried they'd seem too casual for the occasion. Instead, everyone asked for the recipe, and one friend said it was the first time she'd served something that made people slow down and actually taste their food. That's when I realized this dish had some kind of quiet power to it.

Ingredients

• Medium zucchinis, 4: Look for ones that are firm and roughly the same size so they cook evenly; avoid the giants because they tend to be watery and hollow.
• Onion, 1 small, finely chopped: The onion softens into the filling and becomes almost invisible, but it's what gives everything depth.
• Garlic, 2 cloves, minced: Fresh is non-negotiable here; it wakes up the whole dish.
• Cherry tomatoes, 1 cup, diced: They burst slightly as they cook and create a bright, jammy base for the chicken.
• Cooked chicken breast, 2 cups, shredded or finely chopped: Rotisserie chicken saves time and honestly tastes better than chicken you poach at home.
• Shredded mozzarella cheese, 1 cup: Part of this goes into the filling and part gets scattered on top for that golden, bubbly finish.
• Grated Parmesan cheese, 1/4 cup: It adds a sharp, salty note that prevents the whole thing from tasting bland.
• Olive oil, 2 tablespoons: Use something you actually like to taste; cheap oil will make itself known.
• Dried Italian herbs, 1/2 teaspoon: Don't skip this; it ties the whole filling together.
• Salt and freshly ground black pepper, to taste: More important than you'd think at the end, just before the cheese goes in.
• Fresh parsley, 2 tablespoons, chopped (optional): A green scatter on top makes them look intentional rather than thrown together.

Instructions

Heat your oven and prep the boats:

Set the oven to 400°F and wash your zucchinis under cold water. Slice each one in half lengthwise, then use a spoon to scoop out the centers carefully, leaving about a quarter-inch shell so they hold their shape. Chop up all that scooped flesh finely.

Build the flavor base:

Heat olive oil in a large skillet over medium heat and add your onion, letting it turn translucent and soft. Add the garlic and stir constantly for just a minute so it doesn't burn and turn bitter.

Sauté the vegetables:

Add your chopped zucchini flesh and the diced tomatoes to the pan and let them cook for three or four minutes until they start to break down and soften. The kitchen will smell incredible at this point.

Bring in the chicken:

Stir in your shredded chicken along with the Italian herbs, salt, and pepper, and let everything warm through for about two minutes. Taste it and adjust the seasoning because this is your moment to make it exactly how you want it.

Add the cheese to the filling:

Take the skillet off the heat and mix in half the mozzarella and all the Parmesan. The warmth will start to melt it slightly, and it creates this creamy, savory binding that holds everything together.

Assemble and top:

Arrange your zucchini boats in a baking dish and divide the filling evenly among them, piling it high. Scatter the remaining mozzarella over the top of each boat so you get that golden, bubbly cheese crust.

Bake until golden:

Slide the baking dish into the oven for twenty to twenty-five minutes until the zucchini is tender when pierced with a fork and the cheese on top is melted and starting to turn golden at the edges. Let them sit for a minute before plating.

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My daughter once told me these boats were "the only vegetable that doesn't feel like punishment," which somehow became the highest compliment I've received as a cook. It's because the filling is so good that the zucchini just becomes the vessel for something she actually wants to eat.

Why This Dish Works

There's something about the combination of tender zucchini and a warm, cheesy chicken filling that just feels complete without being heavy. The vegetables soften and meld with the herbs and cheese, creating pockets of flavor throughout each boat. It's the kind of dish that works for a casual dinner but also looks impressive enough to serve to people you're trying to impress.

Making It Your Own

The beauty of this recipe is that it's forgiving and flexible. Swap the mozzarella for cheddar if that's what you have, or add a pinch of red pepper flakes if you like heat. Some people throw in diced bell peppers or mushrooms, and honestly, they're not wrong. You can also make the filling the day before and just assemble and bake when you're ready, which takes the stress out of a busy evening.

• Use pre-shredded rotisserie chicken to cut your prep time in half.
• If you're cooking gluten-free, double-check your Italian seasoning blend just to be safe.
• Leftovers keep for three days in the fridge and reheat beautifully at 350°F for about ten minutes.

Serving Suggestions

Serve these straight from the oven with something bright and acidic on the side, like a simple green salad tossed with lemon vinaigrette. If you're not following a low-carb diet, thick slices of toasted bread are lovely for soaking up any sauce. A glass of crisp white wine doesn't hurt either.

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This is the kind of recipe that quietly becomes a family favorite, the thing people remember when they think about your cooking. It asks so little of you and gives so much in return.

Recipe FAQs

→ Can I use rotisserie chicken instead of cooking it from scratch?

Yes, rotisserie chicken is a convenient shortcut that works perfectly for the filling, saving preparation time without sacrificing flavor.

→ What cheese types work best for this dish?

Mozzarella and Parmesan cheeses offer a nice balance of meltiness and sharp flavor, but cheddar can be used as a tasty alternative.

→ How do I prepare zucchinis for stuffing?

Slice zucchinis lengthwise and scoop out the centers carefully, leaving about a 1/4-inch shell to hold the filling securely.

→ Can I add spice to this meal?

Yes, adding red pepper flakes to the filling mixture provides a gentle heat that complements the savory ingredients well.

→ What serving suggestions pair well with this dish?

This dish pairs nicely with a fresh side salad or crusty bread, enhancing its hearty and light textures.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are gluten-free, but be sure to check cheese labels if highly sensitive to gluten.