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Chicken Mozzarella Stuffed Zucchini Boats

Tender baked zucchini boats filled with savory shredded chicken, marinara, and melty mozzarella for an easy, satisfying dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

For the zucchini boats
  • 4 medium zucchini
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the chicken filling
  • 1 tablespoon olive oil
  • 1/2 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 cup zucchini flesh chopped from the centers
  • 2 cups cooked shredded chicken
  • 1/2 cup marinara sauce
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
For topping
  • 1 1/2 cups shredded mozzarella cheese
  • 1 tablespoon fresh parsley or basil chopped
  • red pepper flakes to taste

Equipment

  • 1 oven
  • 1 baking dish large enough to hold zucchini in one layer
  • 1 skillet medium
  • 1 spoon for scooping zucchini
  • 1 Knife
  • 1 Cutting board

Method
 

  1. Preheat the oven to 400°F and lightly grease a baking dish or sheet pan large enough to hold the zucchini boats in a single layer.
  2. Trim the ends from the zucchini and slice each one lengthwise. Scoop out the centers with a spoon, leaving a sturdy border around the edges. Chop about 1 cup of the scooped zucchini flesh and set it aside.
  3. Arrange the zucchini halves cut-side up in the baking dish. Drizzle or brush with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  4. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened.
  5. Add the garlic and chopped zucchini flesh and cook for 2 to 3 minutes until some of the moisture cooks off.
  6. Stir in the shredded chicken, marinara sauce, Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for about 2 minutes until warmed through and evenly combined.
  7. Spoon the chicken mixture evenly into the zucchini shells, pressing lightly so each boat is well filled.
  8. Top each boat with shredded mozzarella cheese.
  9. Bake for 20 to 25 minutes, until the zucchini is tender and the cheese is melted and lightly golden. Broil for 1 to 2 minutes at the end if you want more browning, watching closely.
  10. Let rest for 5 minutes before serving. Garnish with chopped parsley or basil and red pepper flakes if desired.

Notes

Do not scoop the zucchini too thin or the boats may collapse. If the filling seems watery, cook it a minute longer before stuffing. Rotisserie chicken works well in this recipe.