BBQ Chicken Stuffed Zucchini Boats (Print Version)

Tender zucchini boats loaded with BBQ chicken and melted cheddar for a protein-packed, low-carb meal.

# What You’ll Need:

→ Vegetables

01 - 4 medium zucchini
02 - 1 small red onion, finely chopped

→ Protein

03 - 2 cups cooked chicken breast, shredded

→ Sauces

04 - ½ cup barbecue sauce, gluten-free variety

→ Dairy

05 - ½ cup reduced-fat shredded cheddar cheese

→ Herbs and Seasonings

06 - 1 teaspoon olive oil
07 - Salt and black pepper to taste
08 - 2 tablespoons fresh cilantro, chopped, optional for garnish

# How to Make It:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with cooking spray.
02 - Rinse zucchini thoroughly. Slice each zucchini lengthwise in half. Using a spoon, carefully scoop out the center flesh, leaving approximately ¼ inch shell intact. Reserve ½ cup of scooped flesh, chop finely, and set aside.
03 - Arrange zucchini halves cut-side up in prepared baking dish. Lightly brush with olive oil and season with salt and pepper.
04 - Heat 1 teaspoon olive oil in skillet over medium heat. Add chopped red onion and sauté 2 to 3 minutes until translucent. Add reserved chopped zucchini flesh and cook 1 to 2 minutes longer until tender.
05 - In a mixing bowl, combine shredded chicken, sautéed onion and zucchini mixture, and barbecue sauce. Stir thoroughly until evenly combined.
06 - Divide chicken mixture evenly among zucchini boats, spooning filling into each cavity. Top each boat with shredded cheddar cheese.
07 - Cover baking dish with aluminum foil and bake 20 minutes. Remove foil and bake additional 5 minutes until cheese melts and becomes bubbly.
08 - Remove from oven and allow to cool slightly. Garnish with fresh cilantro if desired. Serve warm.

# Additional Tips::

01 -
  • It tastes indulgent and smoky, but keeps you feeling energized rather than weighed down.
  • One dish, minimal cleanup, and it comes together faster than ordering takeout.
  • Those melted cheese pockets at the edges? They're the reason people ask for seconds.
02 -
  • Don't skip scooping out enough flesh—a flimsy boat collapses during baking, but too thick and your zucchini stays tough and watery inside.
  • The foil-first, uncovered-second approach matters: it steams the zucchini tender, then the uncovered finish lets the cheese brown and the edges get slightly caramelized.
03 -
  • Buy a rotisserie chicken on the way home—it shreds instantly and tastes infinitely better than boiling chicken at home, plus it saves you 15 minutes of prep.
  • If your zucchini seem extra watery, salt the scooped boats lightly and let them sit for 10 minutes before filling—it draws out excess moisture and prevents a soggy final dish.
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