Stuffed Zucchini Boats

Stuffed Zucchini Boats Recipe

We love recipes that make vegetables the star of the show.  Stuffed Zucchini Boats are one of our favorite ways to do just that. The mix of juicy chicken, colorful bell peppers, and melted cheese turns simple zucchini into a complete, filling meal. We often make these when we want something balanced and satisfying without spending hours in the kitchen. The best part is how vibrant and fresh they look when they come out of the oven.

Why You’ll Love This Recipe

Stuffed Zucchini Boats are a great way to bring more vegetables into our weeknight rotation, and they never feel like a compromise.

• Hearty and wholesome. The combination of chicken, cheese, and vegetables keeps everyone full and happy.
• Great for meal prep. They reheat beautifully and make perfect lunches the next day.
• Naturally low in carbs. A lighter option that still feels indulgent.
• Colorful and appealing. Each serving looks bright and fresh.  Think:  melted cheese and tender zucchini.

Let’s Talk Ingredients

Zucchini forms the perfect base for this dish because it’s sturdy enough to hold the filling while staying tender in the oven. We prefer medium zucchinis.  They bake evenly and leave enough space for the stuffing without getting mushy. Chicken gives the dish lean protein, while bell peppers and tomatoes add sweetness and a touch of acidity. The combination helps balance the flavors and gives the filling great texture. Melted mozzarella and Parmesan tie everything together and make the boats golden and flavorful. A little olive oil keeps the zucchini moist while roasting, and fresh parsley adds a pop of color at the end.

Step-by-Step Cooking Tips

We like to start by pre-baking the zucchini for a few minutes. This short step ensures they come out tender – not watery. While they roast, the filling comes together quickly in a skillet. Cooking the onions and garlic first brings out their aroma before adding the chicken.  Make sure to break up the chicken as it cooks so the filling stays even. Adding the diced vegetables toward the end keeps them colorful and slightly crisp. Once everything is combined, we fold in some cheese for creaminess before filling the zucchini halves. A final bake melts the cheese on top and creates that golden layer everyone loves. You’ll know they’re done when the cheese bubbles gently and the zucchini edges start to brown.

Equipment

• Baking sheet, used to roast the zucchini evenly.
• Large skillet, used to brown the chicken and sauté the vegetables.
• Mixing bowl, used to mix the filling ingredients.
• Spoon, used to hollow out and fill the zucchini boats.
• Chef’s knife, used to chop vegetables quickly and cleanly.

Other Recipes to Try

• Zucchini Noodle Stir Fry – A quick vegetable stir-fry that makes an easy and flavorful weeknight meal.
• Zucchini Turkey Burgers – Juicy, lean burgers that get a moisture boost from shredded zucchini.
• Healthy Zucchini and Summer Squash Soup – A light and nourishing soup that highlights summer produce.
• Keto Tomato and Zucchini Recipe – A flavorful low-carb side dish that pairs beautifully with these zucchini boats.

We love how stuffed zucchini boats turn simple ingredients into something satisfying and full of flavor. They fit easily into our weekly meal planning and always feel fresh. Whether you’re using summer squash or zucchini from the grocery store in winter, this recipe is one that brings color and life to any dinner table. Give it a try and let us know how yours turn out.

Stuffed Zucchini Boats

Tender zucchini halves filled with a flavorful mixture of chicken, tomatoes, bell peppers, and melted cheese for a satisfying meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 4 Servings

Equipment

• Baking sheet used to roast the zucchini boats evenly.
• Large Skillet used to cook the chicken and vegetables.
• Mixing bowl used to combine the filling ingredients.
• Chef's knife used to chop the vegetables.

Ingredients

  

1x2x3x

• 4 medium zucchinis 900 g
• 1 tablespoon olive oil 15 g
• 1 pound ground chicken 450 g
• 1 cup diced red bell pepper 150 g
• 1 cup diced tomato 180 g
• 1 small onion finely chopped (100 g)
• 2 cloves garlic minced (6 g)
• 1 teaspoon Italian seasoning 3 g
• ½ teaspoon salt 3 g
• ¼ teaspoon black pepper 1 g
• 1 cup shredded mozzarella cheese 120 g
• ¼ cup grated Parmesan cheese 25 g
• 2 tablespoons chopped fresh parsley 6 g

Instructions

 

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Slice each zucchini in half lengthwise. Use a spoon to scoop out the center, leaving a small border around the edges. Set aside the scooped flesh.
• Place the hollowed zucchini halves on the baking sheet, brush with olive oil, and bake for 10 minutes to soften slightly.
• While the zucchini bakes, heat a skillet over medium heat. Add a drizzle of olive oil, then sauté onion and garlic for 2 minutes until fragrant.
• Add the ground chicken and cook until browned, breaking it apart as it cooks.
• Stir in the diced bell pepper, tomatoes, and chopped zucchini flesh. Cook for 5–7 minutes until the vegetables soften.
• Add Italian seasoning, salt, and pepper, then remove from heat. Stir in half the mozzarella and half the Parmesan.
• Spoon the chicken mixture into the pre-baked zucchini halves. Top with the remaining cheeses.
• Return to the oven and bake for 12–15 minutes, until the cheese is melted and lightly golden.
• Sprinkle with chopped parsley before serving.

Notes

• Substitute ground turkey for chicken if preferred.
• Add a sprinkle of red pepper flakes for heat.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven instead of the microwave to keep the texture crisp.

Keyword zucchini

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