Chicken Zucchini Boats with Cheese

One Tuesday evening, my neighbor brought over a basket of zucchini from her garden—more than either of us knew what to do with. I'd been craving something hearty but lighter, and as I stood there holding this pile of green vegetables, it hit me: hollow them out, fill them with something delicious, and let the oven do the work. That's how these chicken zucchini boats became my go-to when I need dinner that feels both indulgent and responsible.

I made these for a small gathering last summer, and something unexpected happened: everyone asked for the recipe before dessert was even served. There was this moment where someone took a bite and went quiet for a second, and I realized it wasn't fancy or complicated—it was just honest, well-seasoned food that made people happy. That's when I knew this recipe was staying in my regular rotation.

Ingredients

• 4 medium zucchini: Choose ones that are roughly the same size so they cook evenly; smaller zucchini have fewer seeds and are easier to scoop.
• 1 small onion, finely diced: The base of flavor—don't skip the dicing step, as small pieces melt into the filling.
• 2 garlic cloves, minced: Fresh garlic makes all the difference; jarred just doesn't compare here.
• 1 red bell pepper, diced: Adds sweetness and color; you can swap for yellow or orange if that's what you have.
• 400 g ground chicken: Ground turkey works beautifully too if you want to switch it up.
• 120 g shredded mozzarella cheese: Buy a block and shred it yourself if you can—it melts more smoothly than pre-shredded.
• 30 g grated Parmesan cheese: This is the secret to that golden, crispy top layer.
• 2 tbsp olive oil: Good olive oil makes a real difference in the vegetables' flavor.
• 200 g tomato sauce: Use something you actually like eating straight from a spoon—quality matters here.
• 1 tsp dried Italian herbs: A simple blend of basil, oregano, and thyme; or use whatever you have on hand.
• Salt and black pepper: Taste as you go—the chicken mixture should be flavorful enough to eat on its own.
• Fresh parsley for garnish: A small touch that makes the final dish look intentional and fresh.

Instructions

Get your oven ready and prep the boats:

Heat your oven to 200°C (400°F) and line a baking dish with parchment or a light coating of oil. Slice each zucchini in half lengthwise—you're looking for a nice, stable base. Using a sturdy spoon, gently scoop out the center of each half, leaving about a 1 cm shell; the flesh comes out easier if you run the spoon along the edges first. Chop up all that scooped flesh and set it aside—you'll cook it right into the filling.

Build the filling base:

Heat olive oil in a large skillet over medium heat and add your diced onion, letting it soften for about 2–3 minutes until it turns translucent and fragrant. Stir in the minced garlic and bell pepper, cooking for another 2 minutes so everything starts to meld together.

Cook the chicken and vegetables:

Add the chopped zucchini flesh to the pan and cook for 2 minutes, then add your ground chicken, breaking it up with a spoon as it cooks. You'll want to stir it frequently for about 5–6 minutes until there's no pink left and everything looks evenly browned.

Finish the filling with sauce and seasoning:

Pour in the tomato sauce and stir in the Italian herbs, salt, and pepper, then let it simmer gently for 3–4 minutes until it thickens slightly. The filling should smell incredible at this point—take a moment to taste it and adjust seasoning if needed before you remove it from heat.

Fill and cheese the boats:

Arrange your hollowed zucchini halves in the prepared baking dish cut-side up, then divide the chicken mixture evenly among them, packing it gently so each boat is full. Top each boat with a handful of shredded mozzarella, then finish with a sprinkle of Parmesan—this double-cheese approach is what gives you that golden, bubbly crust.

Bake until tender and golden:

Slide the baking dish into your preheated oven for 20–25 minutes, checking around the 20-minute mark so you don't miss the moment when the zucchini is just fork-tender and the cheese is bubbling at the edges. Finish with fresh parsley if you have it—it adds a bright note that makes the whole plate feel special.

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There's something about watching cheese bubble and turn golden in the oven that feels like watching something good happen—like you're creating something warm that people will actually want to eat. That moment when you pull it out and the parsley hits the hot surface, fresh and green against the golden cheese, is when you know you've done something right.

Why This Becomes a Favorite

Once you make this once, you'll find yourself thinking about it on random Wednesday nights. There's something satisfying about the technique—hollowing the zucchini feels almost meditative, and the filling comes together so quickly that you're not exhausted before dinner even starts. It's the kind of dish that makes you look capable in the kitchen without requiring you to be a chef.

Variations Worth Trying

Ground turkey swaps in beautifully if you want something slightly leaner, and some people add a pinch of chili flakes if they like a little heat running through the filling. I've also mixed in a handful of spinach or mushrooms sautéed with the other vegetables—they disappear into the mixture and add depth without changing the basic structure of the dish. The beauty here is that it's flexible enough to work with what you have on hand, but simple enough that changes don't derail the whole thing.

Serving and Storage

Serve these straight from the oven with something bright alongside—a crisp salad, some quinoa, or even just a slice of good bread to soak up the sauce. They keep beautifully in the refrigerator for three or four days and actually taste even better the next day when the flavors have had time to settle together.

• Leftovers reheat gently in a 180°C oven for about 10 minutes, covered with foil so the cheese doesn't brown too much.
• You can assemble the boats the night before and refrigerate them, then just add an extra 5 minutes to the baking time if they go in cold.
• Freeze them unbaked for up to two months—just add 10 minutes to the baking time and check for doneness before serving.

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These boats are proof that simple, honest food doesn't need to be complicated to be memorable. Make them, feed people, and watch what happens.

Recipe Questions & Answers

→ Can I use ground turkey instead of chicken?

Yes, ground turkey is an excellent substitute for chicken in this dish.

→ How do I prevent the zucchini from getting soggy?

Pre-baking the boats for a few minutes before filling can help keep them firm.

→ Is this suitable for a keto diet?

Yes, these boats are low in carbohydrates, making them great for keto eating.

→ Can I freeze the leftovers?

Yes, they can be frozen in an airtight container for up to a month.

→ What herbs work best here?

Dried Italian seasoning or a mix of basil, oregano, and thyme are ideal.