Cheesy Stuffed Zucchini Boats are a delicious way to showcase fresh summer zucchini. Hollowed zucchini halves are filled with a savory mixture of ground chicken, sautéed onion and garlic, diced bell peppers, reserved zucchini flesh and crushed tomatoes, then seasoned with salt, paprika, oregano, chile flakes and black pepper. A generous topping of mozzarella and Parmesan melts to form a golden, bubbly crust. These zucchini boats work well as a light main course or a flavorful side and are easy to scale for more servings.
Cheese & Chicken Stuffed Zucchini
Zucchini season is the perfect time to make these stuffed “boats.” Scoop out the flesh to create little canoes you can fill with a hearty, flavorful mixture. The combination of tender zucchini, juicy seasoned chicken and melty cheese makes for a satisfying, comforting dish.
Why This Recipe Works
• Rich, comforting flavors with fresh ingredients.
• Uses simple pantry staples alongside fresh produce.
• Easily doubled or tripled to feed a crowd.
• Simple swaps let you make it vegetarian or use different proteins.
• Serves as either a main course or a side dish.
Yield: 4 servings. This dish is relatively low in carbs and calories while providing a good amount of protein — two boats make a satisfying portion under 600 calories.
Ingredients
This recipe uses wholesome ingredients for bright, fresh flavor:
• Zucchini (medium)
• Olive oil
• Diced onion
• Minced garlic
• Ground chicken (or preferred ground protein)
• Reserved zucchini flesh, finely chopped
• Crushed tomatoes (canned)
• Kosher salt, paprika, dried oregano, chile flakes, black pepper
• Diced red and yellow bell peppers
• Fresh basil leaves (plus extra for garnish)
• Mozzarella cheese (whole milk for best melt)
• Shredded Parmesan cheese
Substitutions and Variations
Cheesy Stuffed Zucchini Boats are adaptable:
Zucchini: Swap with eggplant for a firmer texture and deeper flavor.
Ground chicken: Use ground turkey, ground beef, Italian sausage, or a plant-based crumble. For a vegetarian version, try cooked quinoa, lentils, or rice.
Seasonings: Italian seasoning or a pinch of thyme and rosemary can add depth.
How to Make Zucchini Boats
1) Halve zucchini lengthwise and scoop out the flesh, leaving about a 1/4 inch rim.
2) Finely chop the reserved zucchini flesh and set aside.
3) Heat olive oil in a skillet over medium heat. Sauté diced onion and minced garlic until softened, about 2–3 minutes.
4) Add ground chicken and cook, breaking it up until fully cooked through.
5) Stir in the chopped zucchini flesh and crushed tomatoes; cook for a few minutes to soften the mixture.
6) Add salt, paprika, dried oregano, chile flakes and black pepper; mix well.
7) Stir in diced red and yellow bell peppers and simmer a few minutes until the peppers are tender. Remove from heat and fold in fresh basil.
8) Preheat oven to 350°F (180°C). Place the hollowed zucchini halves on a baking pan and spoon the filling evenly into each boat.
9) Top with shredded mozzarella and Parmesan. Bake for about 20 minutes, until the cheese is melted and slightly browned. Garnish with chopped basil and serve warm.
Storage and Make-Ahead Tips
Refrigeration: Store leftovers in an airtight container for up to 2 days.
Freezing: Cooked stuffed zucchini boats tend to become mushy after freezing and thawing, so freezing is not recommended. Instead, you can freeze the prepared filling for up to 1 month; thaw before stuffing fresh zucchini and baking.
Suggested Sides and Desserts
These zucchini boats pair well with light soups, salads or simple grains. For dessert, fresh fruit-based cakes or a simple rice pudding make a nice finish.
Recipe Summary
Cheesy Stuffed Zucchini Boats
Prep: 15 mins • Cook: 35 mins • Total: 50 mins • Servings: 4 • Calories: approx. 280 kcal per serving
This easy, flavorful recipe is perfect for summer produce and can be tailored to suit different dietary preferences. Enjoy the fresh combination of seasoned protein, tender zucchini and melted cheese.
Equipment
- Skillet
- Baking pan
Ingredients
- 2 medium zucchini
- 2 tablespoons olive oil
- 1/3 cup diced onion
- 2 tablespoons minced garlic
- 4 oz ground chicken (per portion as listed)
- 2 cups chopped zucchini flesh (from the scooped zucchini)
- 1/2 cup crushed tomatoes (canned)
- 1/2 tablespoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chile flakes
- 1/4 teaspoon black pepper
- 1/3 cup diced red bell pepper
- 1/3 cup diced yellow bell pepper
- 1/8 cup basil leaves, plus more for garnish
- 1 cup shredded mozzarella
- 1/2 cup shredded Parmesan
Instructions
Prepare the Zucchini Boats
- Halve zucchini lengthwise and scoop out the flesh, leaving a 1/4 inch rim. Finely chop the flesh, drain if needed, and reserve for the filling.
Prepare the Filling
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, 2–3 minutes.
- Add ground chicken and cook until no longer pink, breaking up any large pieces.
- Stir in chopped zucchini flesh and crushed tomatoes; cook 3–4 minutes to soften.
- Season with salt, paprika, oregano, chile flakes and black pepper. Add diced bell peppers and simmer about 5 minutes until tender.
- Remove from heat and fold in fresh basil.
Stuff and Bake
- Preheat oven to 350°F (180°C). Place hollowed zucchini halves on a baking pan.
- Spoon filling into each zucchini boat and top with mozzarella and Parmesan.
- Bake for about 20 minutes, until cheese is melted and golden. Garnish with chopped basil and serve warm.
Notes
Storage: Refrigerate leftovers up to 2 days. Freezing cooked boats is not recommended due to texture changes. Freeze filling separately for up to 1 month.
Nutrition
Calories: 280 kcal (approximate)
Nutrition information is an estimate and should be used as a guideline only.
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