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Cheesy Stuffed Zucchini Boats recipe is a delicious way to prepare fresh zucchini. Filled with a hearty mixture of ground chicken, bell peppers, seasonings, and topped with a layer of melted cheese for a golden finish. Each bite combines the rich, juicy flavors of seasoned chicken with the fresh, tender zucchini, creating a satisfying, tasty meal that is pure comfort food. It’s perfect for a quick dinner recipe or as a flavorful side dish!
Cheese & Chicken Stuffed Zucchini
When zucchini season arrives, you may be lucky enough to receive your own, or some of your neighbor’s bounty (you know how zucchini grow!).
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That is a great time to try this stuffed zucchini boat recipe (called “boats” because you scoop out some of the flesh and they are like little canoes you can stuff!).
What is Great About This Recipe
• They’re delicious!
• Convenience of fresh & canned ingredients.
• Very scalable, make however many you need by simply doubling or tripling the ingredient quantities.
• Easily make these Vegetarian.
• Can be a main dish or a vegetable side dish.
YIELD: As written, this Cheesy Stuffed Zucchini Boats recipe yields 4 servings. This recipe is high in protein and low in carbs and calories. You could eat 2 servings for under 600 calories.
Stuffed Zucchini Ingredients
This stuffed zucchini recipe is made with wholesome ingredients for fresh flavor.
• Zucchini
• Olive Oil
• Onion
• Garlic
• Ground Chicken (93% lean)
• Crushed Tomatoes
• Kosher Salt, Spices, Basil
• Bell Peppers – Red and Yellow
• Mozzarella Cheese (whole milk)
• Parmesan Cheese – shredded
Ingredients Substitutions
Cheesy Stuffed Zucchini Boats are versatile. Switch them up with your preferred ingredients.
Zucchini: Swap with eggplant for a slightly heartier texture and deeper flavor.
Ground Chicken: Substitute with ground beef, sausage, or ground turkey. Or try cooked quinoa or rice.
Seasonings: Italian seasoning is a great alternative for added depth of flavor.
How to Make Zucchini Boats
1) Prepare the zucchini by scooping out the flesh, keeping 1/4 inch thickness.
2) Sauté the onion and garlic in a skillet.
3) Add the ground chicken and cook, breaking up the meat.
4) Add the reserved zucchini flesh and the crushed tomatoes. Cook a couple minutes.
5) Add the spices and stir in.
6) Add the bell peppers and basil and stir in, cooking a few minutes to soften.
7) Stuff the zucchini boats
8) Top with the cheeses.
9) Bake until browned and slightly bubbly, about 20 minutes.
Storing Leftovers
Refrigeration: Store leftovers in an airtight container for up to 2 days.
Freezing: Not recommended for cooked stuffed zucchini boats as they become mushy when thawed. But you can freeze the stuffing to make ahead (see below).
Make Ahead Instructions
To make zucchini boats ahead, prep the meat filling and store it in the fridge for up to 3 days, or in the freezer for up to 1 month (Thaw before stuffing fresh zucchini and baking).
Then prep the zucchini and stuff them, add the cheese, and bake!
Delicious Side Dishes to go with Zucchini Boats
Creamy Cauliflower Soup
Instant Pot Corn on the Cob
Air Fryer Cornbread Muffins
Caprese Orzo Pasta Salad
Yummy Dessert Recipes to Finish
Easy Peach Potluck Cake
Instant Pot Rice Pudding
Air Fryer Peanut Butter Cookies
If you make these Stuffed Zucchini Boats, let me know! Just leave a comment with a star rating below.
Cheesy Stuffed Zucchini Boats
Equipment
- Skillet
- Baking Pan
Ingredients
- 2 medium Zucchini
- 2 Tablespoons Olive Oil
- ⅓ cup Diced Onion
- 2 Tablespoons Minced Garlic
- 4 oz Ground Chicken
- 2 cups Zucchini Flesh from the zucchini finely chopped
- ½ cup Crushed Tomato, canned
- ½ Tablespoon Kosher Salt
- ½ teaspoon Paprika
- ½ teaspoon Dried Oregano
- ½ teaspoon Chile Flakes
- ¼ teaspoon Black Pepper
- ⅓ cup Red Bell Pepper, diced
- ⅓ cup Yellow Bell Pepper, diced
- ⅛ cup Basil Leaves, plus more for garnish
- 1 cup Mozzarella Cheese
- ½ cup Parmesan Cheese
Instructions
Prepare the Zucchini Boats
- Halve the zucchini lengthwise and scoop out the flesh using a spoon, leaving a ¼ inch thickness along the edges.
- Finely chop the flesh, drain it and reserve the flesh for the filling.
Prepare the Filling
- Heat olive oil in a pan over medium heat.
- Add onion and minced garlic and sauté for 2-3 minutes until softened.
- Add ground chicken, stirring frequently until fully cooked. Break up large chunks for even cooking.
- Add zucchini flesh and crushed tomatoes, mixing evenly. Cook for 3-4 minutes to allow the diced zucchini to soften slightly.
- Season with salt, paprika, dried oregano, chile flakes, and black pepper. Stir until well combined.
- Add in diced bell pepper and let the mixture simmer for 5 minutes or until the vegetables are tender and the flavors meld.
- Turn off the heat, add fresh basil, and fold it into the filling.
Stuff the Zucchini Boats
- Preheat an oven to 350℉ (180℃).
- Place hollowed zucchini halves on a baking pan.
- Spoon the filling into each hollowed zucchini boat.
- Sprinkle mozzarella and parmesan cheese on top.
- Bake the stuffed zucchini for 20 minutes in a preheated oven at 350℉ (180℃).
- Garnish with freshly chopped basil and serve warm.
Notes
Storage
Refrigeration: Store leftovers in an airtight container for up to 2 days.Freezing: Not recommended for cooked stuffed zucchini boats as they become mushy when thawed. To make ahead: Prep the meat filling and store it in the freezer for up to 1 month. Thaw before stuffing fresh zucchini and baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good. I used ground turkey because I usually have it on hand. I also think this would be good with some corn added, or even some black beans.