Nothing beats the combination of melted cheese, tender chicken, and fresh zucchini baked to perfection. Cheesy Stuffed Zucchini with Chicken is the ultimate healthy comfort food—packed with flavor, protein, and wholesome vegetables. Whether you’re looking for a low-carb dinner, a family-friendly meal, or a creative way to use zucchini, this recipe is a must-try!
This dish is easy to prepare, with a delicious stuffing made from seasoned chicken, sautéed vegetables, and gooey cheese. Baked until golden and bubbly, these stuffed zucchini boats will quickly become a household favorite!
Why You’ll Love This Recipe
✔ Rich & Cheesy – A satisfying mix of shredded cheese, juicy chicken, and flavorful veggies.
✔ Healthy & Nutritious – Low in carbs, high in protein and fiber.
✔ Easy & Quick – Simple ingredients and ready in under an hour.
✔ Great for Meal Prep – Stores well and reheats beautifully.
✔ Customizable – Swap ingredients based on your taste and dietary needs.
Ingredients for Cheesy Stuffed Zucchini with Chicken
Before you start cooking, gather these fresh, simple ingredients:
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Large zucchini | 1 |
| Onion (finely chopped) | 1 |
| Carrot (grated) | 1 |
| Garlic (minced) | 2 cloves |
| Tomato (chopped) | 1 |
| Shredded cheese (cheddar, mozzarella, or a mix) | 200g (7 oz) |
| Chicken breast (finely chopped) | 300g (10.5 oz) |
| Eggs (beaten) | 2 |
| Salt & black pepper | To taste |
| Olive oil | For cooking |
| Fresh herbs (parsley, basil, or thyme) | For garnish |
Step-by-Step Instructions for Perfect Stuffed Zucchini
1. Prepare the Zucchini
- Preheat the oven to 375°F (190°C).
- Cut the zucchini in half lengthwise.
- Scoop out the center, leaving about ¼ inch of flesh to create a shell.
- Reserve the scooped-out zucchini flesh for the filling.
2. Cook the Filling
Sauté the Chicken
- Heat olive oil in a skillet over medium heat.
- Add the finely chopped chicken breast and cook until browned and fully cooked.
- Season with salt and black pepper and set aside.
Cook the Vegetables
- In the same skillet, add chopped onions and cook until softened.
- Stir in the grated carrot, minced garlic, and chopped tomato.
- Cook for 5 minutes until the vegetables are tender.
- Add the reserved zucchini flesh and cook for another 3 minutes.
Combine Everything
- Return the cooked chicken to the skillet.
- Mix everything together until well combined.
3. Assemble the Stuffed Zucchini
Mix the Filling with Cheese & Eggs
- In a large bowl, combine:
- Sautéed chicken & vegetable mixture
- Shredded cheese
- Beaten eggs
- Stir until evenly mixed.
Stuff the Zucchini Boats
- Spoon the filling into the hollowed-out zucchini halves.
- Press down gently to pack the filling.
4. Bake the Zucchini
- Place the stuffed zucchini boats on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes, until the zucchini is tender and the top is golden brown.
5. Serve & Enjoy
- Let the stuffed zucchini cool for a few minutes before serving.
- Garnish with fresh herbs like parsley, basil, or thyme.
- Serve warm and enjoy!
Best Ways to Serve Cheesy Stuffed Zucchini with Chicken
✔ As a Main Course
Enjoy these stuffed zucchini boats as a low-carb, high-protein meal on their own.
✔ With a Side Salad
Pair with a fresh green salad for a light and balanced meal.
✔ With Whole Grains
Serve with quinoa, brown rice, or couscous for extra fiber.
✔ As a Party Appetizer
Cut into smaller pieces and serve at gatherings!
How to Store & Reheat Leftovers
Storing:
- Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
- Oven: Bake at 350°F (175°C) for 10 minutes until heated through.
- Microwave: Heat on medium power for 1-2 minutes.
Freezing Option:
- Freeze unbaked stuffed zucchini boats in a sealed container for up to 2 months.
- Bake directly from frozen, adding 5-10 extra minutes to the cooking time.
Nutritional Information (Per Serving – 1 Stuffed Zucchini Half)
| Nutrient | Amount |
|---|---|
| Calories | ~250 |
| Protein | 25g |
| Carbohydrates | 10g |
| Fat | 12g |
| Fiber | 3g |
| Calcium | 180mg |
Note: Nutritional values are approximate and may vary based on ingredient brands.
Frequently Asked Questions (FAQ)
1. Can I make this recipe vegetarian?
Yes! Replace the chicken with mushrooms, lentils, or tofu for a meat-free version.
2. What other cheeses work well in this recipe?
Try using cheddar, feta, gouda, or Monterey Jack for a unique flavor.
3. How do I prevent the zucchini from getting soggy?
Sprinkle a little salt inside the zucchini and let it sit for 10 minutes before stuffing. This helps draw out moisture.
4. Can I add extra vegetables to the filling?
Absolutely! Spinach, mushrooms, bell peppers, or corn are great additions.
5. Can I grill the stuffed zucchini instead of baking?
Yes! Grill over medium heat for about 15-20 minutes, using foil for even cooking.
6. How do I make this dish spicier?
Add red pepper flakes, chopped jalapeños, or a dash of hot sauce to the filling.
Final Thoughts: A Must-Try Cheesy & Healthy Dish
If you’re looking for a delicious, cheesy, and protein-packed meal, Cheesy Stuffed Zucchini with Chicken is the perfect choice. It’s easy to prepare, customizable, and perfect for meal prep.
Try this savory, baked zucchini dish today, and enjoy a wholesome, homemade meal that’s both nutritious and satisfying!
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Cheesy Stuffed Zucchini with Chicken: A Delicious and Nutritious Meal
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Cheesy Stuffed Zucchini with Chicken is a delicious and healthy dish perfect for a quick dinner or meal prep. Fresh zucchini is hollowed out and filled with a flavorful mixture of seasoned chicken, sautéed vegetables, eggs, and gooey melted cheese. Baked until golden and bubbly, this dish is a low-carb, high-protein meal that’s packed with flavor!
Ingredients
- 1 large zucchini
- 1 onion, finely chopped
- 1 carrot, grated
- 2 cloves of garlic, minced
- 1 tomato, chopped
- 200g (7 oz) shredded cheese (cheddar, mozzarella, or a mix)
- 300g (10.5 oz) chicken breast, finely chopped
- 2 eggs, beaten
- Salt and black pepper to taste
- Olive oil for cooking
- Fresh herbs (parsley, basil, or thyme) for garnish
Instructions
-
Preheat the Oven
- Preheat your oven to 375°F (190°C).
-
Prepare the Zucchini
- Cut the zucchini in half lengthwise and scoop out the center, leaving about ¼ inch of flesh to create a shell.
- Set aside the scooped-out zucchini flesh for the filling.
-
Cook the Chicken
- Heat a drizzle of olive oil in a skillet over medium heat.
- Add the chopped chicken breast and cook until browned and fully cooked.
- Season with salt and black pepper and set aside.
-
Sauté the Vegetables
- In the same skillet, add chopped onion and cook until softened.
- Stir in the grated carrot, minced garlic, and chopped tomato.
- Cook for 5 minutes until the vegetables are tender.
- Add the reserved zucchini flesh and cook for another 3 minutes.
-
Mix the Filling
- In a large bowl, combine the sautéed chicken, vegetables, shredded cheese, and beaten eggs.
- Mix until everything is well combined.
-
Stuff the Zucchini
- Spoon the filling into the hollowed-out zucchini halves.
- Press down gently to pack the filling.
-
Bake the Zucchini
- Place the stuffed zucchini halves on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 25-30 minutes, or until golden brown.
-
Serve & Enjoy
- Let the zucchini cool for a few minutes before serving.
- Garnish with fresh herbs and serve warm.
Notes
- You can substitute ground turkey or beef for chicken.
- To prevent sogginess, sprinkle salt inside the zucchini and let it sit for 10 minutes before stuffing.
- This dish can be grilled instead of baked for a smoky flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean