BBQ Chicken Pizza Stuffed Zucchini Boats
Easy BBQ chicken–pizza stuffed zucchini boats make a low-carb, family-friendly dinner in under 40 minutes.
Servings: 4 servings
Ingredients
- 1 large chicken breast
- 4 large zucchini halved
- 1/2 cup parmesan cheese
- 1/2 cup mozzarella cheese plus more to sprinkle on top
- 1/3 cup barbeque sauce
- 1 tablespoon garlic powder
- 2 teaspoons cilantro finely chopped, plus more for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Flatten the chicken breast to about 1/2 inch thick, season with salt and pepper, and place on a baking sheet.
- Bake the chicken at 375°F for 10 minutes, then remove and let cool until it can be handled.
- Meanwhile, use a melon baller or spoon to scoop out the centers of the halved zucchini, leaving a thin wall around each boat; reserve the scooped zucchini flesh and roughly chop it into 1/2-inch pieces.
- Roughly chop or shred the cooled chicken and add it to a large bowl with the chopped zucchini flesh, parmesan, 1/2 cup mozzarella, 1/3 cup barbeque sauce, garlic powder, and 2 teaspoons chopped cilantro; toss until evenly combined.
- Spoon the mixture into each zucchini half, mounding slightly, and sprinkle additional mozzarella on top as desired.
- Bake the filled zucchini boats at 375°F for 10–14 minutes, until the cheese is melted and the zucchini is tender.
- Remove from the oven and let cool on a wire rack for 10 minutes, then garnish with extra chopped cilantro and serve.
Equipment
- Baking Sheet
- Oven
- Mixing Bowl
- Melon baller or spoon
- Knife
- Cutting Board
- Wire Rack
Notes
- Use a melon baller or spoon to hollow the zucchini.
- Flattening the chicken helps it cook quickly and evenly.
- Let the baked chicken cool before mixing to avoid wilting the cheese.
- Adjust barbeque sauce to taste for sweetness or spiciness.