Transform your leftover chicken into a delightful and healthy meal with these Savory Chicken-Stuffed Zucchini Boats. This dish combines tender zucchini filled with a flavorful mixture of seasoned chicken, juicy tomatoes, and creamy cheese. Topped with a generous layer of Colby jack and parmesan, these zucchini boats are baked to perfection, offering a satisfying combination of textures and flavors. Whether you’re looking for a low-carb dinner option or a creative way to use leftovers, this recipe is a delicious and nutritious choice for the whole family.
Ingredients:
- 2 medium zucchinis, halved lengthwise and scooped out
- 1½ cups pre-cooked chicken, cut into cubes or shredded
- 3 tablespoons olive oil, divided
- ½ medium onion, finely diced
- ½ teaspoon garlic powder
- 7 cherry or plum tomatoes, halved
- ½ cup grated parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- ¾ cup heavy cream
- ½ cup grated Colby jack cheese (or sharp cheddar)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the zucchini boats snugly.
- Prepare the Zucchinis: Cut the zucchinis in half lengthwise and use a spoon to scoop out the seeds and some of the flesh to create a hollow cavity. Be careful not to scoop too much, as you want the walls of the zucchini to hold the filling. Drizzle the zucchini halves with 1 tablespoon of olive oil, and season with salt and pepper.
- Prepare the Filling: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Incorporate the chopped onion and sauté until it becomes tender and translucent, roughly 3-4 minutes. Then add the cooked chicken, garlic powder, and oregano, cooking for an additional 2 minutes while stirring occasionally.
- Add the Tomatoes and Cream: Add the halved cherry tomatoes to the skillet and cook for another minute until they begin to soften. Add the heavy cream and mix thoroughly. Allow it to cook for 1-2 minutes until the ingredients are blended and the mixture has thickened slightly. Then, take it off the heat.
- Stuff the Zucchini Boats: Spoon the chicken mixture into the hollowed-out zucchinis, pressing down gently to fill them evenly. Sprinkle the grated parmesan cheese over the top of the stuffed zucchinis.
- Add the Cheese Topping: Sprinkle the grated Colby jack cheese over the stuffed zucchinis, covering the filling generously.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and golden brown on top.
- Garnish and Serve: Remove the zucchini boats from the oven and let them cool for a few minutes. Garnish with fresh herbs like parsley or basil, if desired.
Conclusion:
These Chicken-Stuffed Zucchini Boats are a perfect way to turn simple ingredients into a flavorful and satisfying meal. The tender zucchini pairs beautifully with the creamy, cheesy chicken filling, creating a dish that’s both comforting and light. This recipe is a great way to use up leftover chicken and sneak in some extra veggies. Serve it alongside a fresh salad or some crusty bread for a complete and delicious dinner that the whole family will enjoy!
Savory Chicken-Stuffed Zucchini Boats with Creamy Cheese Topping
Zucchini boats filled with a creamy, cheesy chickenmixture and topped with melted cheese. A delicious way to use leftover chickenfor a healthy and satisfying meal.
- 2 medium zucchinis (halved lengthwise and scooped out)
- 1½ cups pre-cooked chicken (cut into cubes or shredded)
- 3 tablespoons olive oil (divided)
- ½ medium onion (finely diced)
- ½ teaspoon garlic powder
- 7 cherry or plum tomatoes (halved)
- ½ cup grated parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
- ¾ cup heavy cream
- ½ cup grated Colby jack cheese (or sharp cheddar)
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the zucchini boats snugly.
- Prepare the Zucchinis: Cut the zucchinis in half lengthwise and use a spoon to scoop out the seeds and some of the flesh to create a hollow cavity. Be careful not to scoop too much, as you want the walls of the zucchini to hold the filling. Drizzle the zucchini halves with 1 tablespoon of olive oil, and season with salt and pepper.
- Prepare the Filling: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Incorporate the chopped onion and sauté until it becomes tender and translucent, roughly 3-4 minutes. Then add the cooked chicken, garlic powder, and oregano, cooking for an additional 2 minutes while stirring occasionally.
- Add the Tomatoes and Cream: Add the halved cherry tomatoes to the skillet and cook for another minute until they begin to soften. Add the heavy cream and mix thoroughly. Allow it to cook for 1-2 minutes until the ingredients are blended and the mixture has thickened slightly. Then, take it off the heat.
- Stuff the Zucchini Boats: Spoon the chicken mixture into the hollowed-out zucchinis, pressing down gently to fill them evenly. Sprinkle the grated parmesan cheese over the top of the stuffed zucchinis.
- Add the Cheese Topping: Sprinkle the grated Colby jack cheese over the stuffed zucchinis, covering the filling generously.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and golden brown on top.
- Garnish and Serve: Remove the zucchini boats from the oven and let them cool for a few minutes. Garnish with fresh herbs like parsley or basil, if desired.