Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe

Cheesy BBQ Chicken Stuffed Zucchini Boats are the ultimate combination of smoky, tangy flavors and creamy, cheesy goodness. This low-carb yet satisfying dish transforms simple zucchini into delicious vessels loaded with tender shredded chicken, tangy BBQ sauce, and melted cheese. It’s a versatile recipe that works equally well for weeknight dinners, meal prep, or entertaining guests.

Packed with protein and nutrients, these zucchini boats are a healthy yet indulgent way to enjoy your favorite BBQ flavors without the heaviness of traditional carb-heavy dishes. With endless customization options, you can adapt the recipe to suit your preferences, making it a go-to meal for any occasion.

Step-by-Step Instructions

Step 1: Prepare the Zucchini

1. Wash and Trim:
   Wash the zucchinis thoroughly under cold water. Trim the ends and cut each zucchini lengthwise into halves.
2. Hollow Out the Centers:
   Using a spoon or melon baller, carefully scoop out the center of each zucchini half, leaving about ¼-inch thick shell. Reserve the scooped-out zucchini flesh for later use or another recipe.
3. Season and Oil:
   Place the zucchini halves in a large baking dish. Drizzle with olive oil and season lightly with salt, pepper, and garlic powder.

Step 2: Preheat the Oven

• Preheat your oven to 375°F (190°C).

Step 3: Prepare the Filling

1. Mix the Chicken:
   In a mixing bowl, combine the shredded chicken and BBQ sauce. Mix well to coat the chicken evenly.
2. Add Vegetables:
   Stir in the diced red onion, bell pepper, and smoked paprika. Mix until all ingredients are well incorporated.
3. Taste and Adjust:
   Taste the filling and adjust the seasoning with additional salt or pepper if needed.

Step 4: Stuff the Zucchini

1. Fill the Zucchini Boats:
   Spoon the BBQ chicken mixture evenly into the hollowed-out zucchini halves. Press the filling down gently to ensure each zucchini is fully loaded.
2. Top with Cheese:
   Sprinkle a generous layer of mozzarella cheese over the stuffed zucchini. Follow with a smaller layer of shredded cheddar for added flavor and color.

Step 5: Bake the Zucchini Boats

1. Cover with Foil:
   Cover the baking dish loosely with aluminum foil to prevent the cheese from burning.
2. Bake:
   Place the dish in the preheated oven and bake for 25–30 minutes, or until the zucchinis are tender but still hold their shape.
3. Uncover and Broil:
   Remove the foil and switch your oven to broil. Broil for 2–3 minutes, or until the cheese is bubbly and golden brown.

Step 6: Garnish and Serve

1. Add Fresh Garnishes:
   Sprinkle chopped parsley and sliced green onions over the baked zucchini boats for a fresh pop of color and flavor.
2. Optional Drizzle:
   For added creaminess, drizzle ranch dressing or sour cream over the top before serving.
3. Serve Hot:
   Serve immediately while the cheese is melted and gooey.

Serving Suggestions

1. As a Main Dish:
   Serve with a simple side salad or roasted vegetables for a complete meal.
2. With Low-Carb Sides:
   Pair with cauliflower rice or mashed cauliflower to keep the meal low-carb.
3. For a Crowd:
   Double the recipe and prepare it in a larger baking dish for family gatherings or potlucks.
4. As an Appetizer:
   Slice the zucchini boats into smaller portions and serve as bite-sized appetizers at parties.

Tips for Success

1. Choose Medium Zucchinis:
   Opt for medium-sized zucchinis for the perfect balance of size and flavor. Large zucchinis may take longer to cook and have a milder taste.
2. Pre-Cook the Zucchinis (Optional):
   If you prefer softer zucchini, microwave or steam them for 2–3 minutes before stuffing.
3. Use Rotisserie Chicken:
   Save time by using store-bought rotisserie chicken for the filling. Simply shred it and mix with BBQ sauce.
4. Prevent Soggy Zucchini:
   Pat the hollowed zucchinis dry with a paper towel to remove excess moisture before stuffing.
5. Customize the Filling:
   Add your favorite vegetables, cheeses, or spices to the filling for a unique twist.

Variations

1. Vegetarian Version:
   Replace the chicken with a mix of black beans, corn, and diced tomatoes for a vegetarian BBQ-inspired dish.
2. Mexican Twist:
   Use a smoky chipotle BBQ sauce, and top with jalapeños, avocado slices, and a dollop of sour cream.
3. Mediterranean Flavor:
   Swap BBQ sauce for marinara, and add feta cheese, olives, and oregano for a Mediterranean take.
4. Extra Spicy:
   Mix hot sauce or cayenne pepper into the BBQ chicken filling for a fiery kick.

Conclusion

Cheesy BBQ Chicken Stuffed Zucchini Boats are a delicious and nutritious way to enjoy the flavors of BBQ chicken in a creative, low-carb format. This dish offers a perfect blend of smoky, tangy, and creamy flavors, with just the right amount of crunch from the baked zucchini. It’s an easy-to-make, crowd-pleasing recipe that’s versatile enough for any occasion.

Whether you’re cooking for your family or hosting a dinner party, these zucchini boats are sure to impress. Try this recipe today and enjoy a wholesome, flavorful meal that’s both comforting and exciting!

Yield: 4

Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe

Print

Cheesy BBQ Chicken Stuffed Zucchini Boats are the ultimate combination of smoky, tangy flavors and creamy, cheesy goodness. This low-carb yet satisfying dish transforms simple zucchini into delicious vessels loaded with tender shredded chicken, tangy BBQ sauce, and melted cheese. It’s a versatile recipe that works equally well for weeknight dinners, meal prep, or entertaining guests.

Prep Time 15 minutes

Cook Time 25 minutes

Ingredients

• 4 medium zucchini, halved lengthwise and seeds scooped out
• 2 cups cooked, shredded chicken
• ½ cup BBQ sauce (use your favorite)
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• 1 small red onion, finely diced
• 1 clove garlic, minced
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp chili powder (optional, for heat)
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish)

Instructions

1. Prepare the Zucchini:
   Preheat your oven to 375°F (190°C).
   Place the zucchini halves on a baking sheet, cut side up. Drizzle with olive oil and season with salt, pepper, and smoked paprika. Roast for 10 minutes to soften slightly.
   
2. Prepare the Filling:
   In a large bowl, combine the shredded chicken, BBQ sauce, red onion, garlic, and chili powder (if using). Mix well to coat the chicken evenly.
   
3. Stuff the Zucchini:
   Remove the zucchini from the oven. Fill each zucchini boat generously with the BBQ chicken mixture.
   
4. Add Cheese:
   Sprinkle a mix of mozzarella and cheddar cheese over the stuffed zucchini boats.
   
5. Bake:
   Return the zucchini boats to the oven and bake for 15 minutes, or until the cheese is melted and bubbly.
   
6. Garnish and Serve:
   Remove from the oven and sprinkle with fresh cilantro or parsley. Serve warm as a main dish or a side.

Notes

• Zucchini Alternative: Use halved bell peppers for a different flavor and texture.
• BBQ Sauce Choice: Opt for a smoky, sweet, or spicy BBQ sauce based on your preference.
• Extra Toppings: Add a dollop of sour cream or sprinkle with crispy bacon bits for extra indulgence.
• Make It Low Carb: This recipe is naturally low-carb and perfect for keto diets.