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Chicken Zucchini Boats

Stuffed zucchini halves filled with a savory chicken and marinara mixture, topped with melted mozzarella.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 4 medium zucchini halved lengthwise
  • 1 tablespoon olive oil
  • 1/2 cup onion finely chopped
  • 2 cloves garlic minced
  • 1 pound cooked chicken breasts shredded
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese shredded
  • salt and pepper to taste
  • fresh basil chopped, optional

Instructions

  • Preheat the oven to 375°F (190°C).
  • Trim the ends of the zucchini and halve each lengthwise. Use a spoon to scoop out the seeds and some flesh to create boats, and set the scooped flesh aside or discard.
  • Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 7–10 minutes.
  • Add the shredded cooked chicken and marinara sauce to the skillet. Stir and cook until heated through, about 3–4 minutes. Season with salt and pepper to taste.
  • Place the zucchini halves cut-side up in a baking dish. Divide the chicken and marinara filling evenly among the zucchini boats.
  • Sprinkle the shredded mozzarella evenly over each stuffed zucchini.
  • Bake in the preheated oven until the zucchini is tender and the cheese is bubbly and golden, about 30 minutes.
  • Garnish with chopped fresh basil if using, and serve immediately.

Equipment

  • Baking Dish
  • Skillet
  • Mixing Bowl
  • Spoon or Spatula
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons

Notes

  • Use day-old or rotisserie chicken to save time.
  • Scoop out enough zucchini flesh so the filling sits neatly in the boats.
  • Adjust salt and pepper to your taste.
  • Optional: add red pepper flakes for heat.