Chicken Zucchini Boats (Printable)
Zucchini halves filled with chicken, tomatoes, and cheese, baked to a golden finish for an easy weeknight dish.
# 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
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Wash zucchinis and slice them in half lengthwise. Scoop out the centers to create boats, leaving about 1/4-inch shell. Finely chop the reserved zucchini flesh.
03 - Heat olive oil in a large skillet over medium heat. Cook onion until translucent, about 3 minutes. Add garlic and cook for 1 more minute.
04 - Add chopped zucchini flesh and cherry tomatoes to the skillet. Sauté for 3 to 4 minutes until softened.
05 - Stir in cooked chicken, dried Italian herbs, salt, and black pepper. Cook for 2 minutes, then remove from heat and let cool slightly.
06 - Mix half of the mozzarella and all Parmesan cheese into the filling mixture.
07 - Arrange zucchini boats in a baking dish and fill each with the chicken mixture. Sprinkle remaining mozzarella on top.
08 - Bake for 20 to 25 minutes until zucchinis are tender and cheese is melted and golden.
09 - Sprinkle with fresh parsley before serving.
# Expert Advice:
01 -
- It transforms humble zucchini into something elegant enough to set in front of guests, yet simple enough for a Tuesday night.
- You can make the filling while the oven preheats and have dinner on the table in under an hour.
- Somehow manages to feel indulgent despite being genuinely light and good for you.
02 -
- Don't be shy about scooping out the zucchini centers; you want a sturdy shell, but hollow enough to hold a generous amount of filling.
- If your zucchini boats are particularly large or oddly shaped, cover the baking dish loosely with foil for the first fifteen minutes so they steam gently before the cheese gets a chance to brown.
03 -
- Choose zucchinis that are similar in size so they finish cooking at the same time; one oversized boat will either be raw or overcooked next to its smaller neighbors.
- The filling can be made several hours ahead and stored in the fridge, which means you're really just assembling and baking when dinner time comes.