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Savory Stuffed Zucchini Boats With Chicken

Savory Stuffed Zucchini Boats With Chicken for Quick Comfort

These Savory Stuffed Zucchini Boats with Chicken offer a quick, gluten-free meal that's wholesome and satisfying.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 boats
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Zucchini Boats
  • 2 medium Zucchini Fresh zucchini creates a sturdy base for stuffing.
  • 2 tablespoons Olive oil Drizzle for enhanced flavor and moisture during baking.
For the Filling
  • 2 cups Pre-cooked chicken Shredded or cubed for a protein-packed filling.
  • 1 medium Onion Finely diced to add sweet and aromatic depth.
  • 1 cup Cherry/plum tomatoes Burst of juicy freshness makes every bite delicious.
  • 1 teaspoon Garlic powder A subtle hint of garlic to enhance savory notes.
  • 1 teaspoon Oregano Adds a delightful Italian herb aroma.
  • 1 teaspoon Salt Essential for seasoning to taste.
  • 0.5 teaspoon Pepper Essential for seasoning to taste.
  • 0.5 cup Heavy cream Binds the filling together, providing creaminess.
  • 0.25 cup Parmesan cheese Grated for a salty, nutty flavor.
  • 1 cup Colby jack cheese Melted on top for an irresistible finish.

Equipment

  • Oven
  • baking dish
  • Skillet
  • Spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9 x 13 baking dish lightly with olive oil.
  2. Trim the ends of the zucchinis and slice them in half lengthwise. Scoop out the flesh and reserve it.
  3. Place the zucchini halves cut-side up on a baking sheet, drizzle with olive oil, season with salt and pepper, and bake for about 15 minutes.
  4. In a skillet over medium heat, sauté the diced onion in olive oil for about 3 minutes until translucent. Add tomatoes, chicken, reserved zucchini flesh, oregano, and garlic powder, stirring for 2 additional minutes.
  5. Pour in the heavy cream and simmer for 2-3 minutes until slightly thickened. Adjust seasoning with salt and pepper.
  6. Spoon the filling into each zucchini half, sprinkle with Parmesan cheese, and return to the oven to bake for 10 minutes.
  7. Sprinkle with Colby jack cheese and bake until the cheese is melted and bubbly.

Nutrition

Serving: 1boatCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 2mg

Notes

Choose firm zucchinis for even cooking. Squeeze moisture from zucchini flesh to prevent sogginess. Use fresh herbs for better flavor.

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