Easy Chicken Zucchini Boats

A cozy, cheesy, and low-carb dinner option that combines tender zucchini with flavorful chicken filling, perfect for comfort food lovers looking to cut carbs.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

4 medium zucchini Slice lengthwise and scoop out the center.
2-3 cups cooked shredded chicken Rotisserie chicken works well.
6 slices cooked bacon, crumbled Adjust according to preference.
1/3 cup ranch dressing Alternatively, use ranch seasoning with sour cream.
1-1.5 cups shredded cheddar cheese
to taste green onions For topping.
to taste salt and pepper

Filling Ingredients

1 medium onion, chopped Optional.
1 jar marinara sauce Use thicker sauce to avoid watery filling.
1 tablespoon Italian seasoning
1 teaspoon garlic powder Optional, sprinkle under cheese for extra flavor.

Method

Preparation

Slice zucchini lengthwise and scoop out the centers to create a trench for the filling. Chop the scooped zucchini bits.
Pre-bake the zucchini halves on a baking sheet, sprinkle with salt, and bake at 400°F for about 10 minutes.

Making the Filling

In a skillet, cook chopped onion (if using) and chopped zucchini centers in olive oil.
Stir in the cooked shredded chicken, marinara sauce, Italian seasoning, salt, and pepper.

Assembly

Spoon the mixture into each zucchini boat.
Top with shredded cheddar and sprinkle generously with cooked bacon and green onions.

Baking

Bake again for 12 to 18 minutes, until cheese is melted and bubbling. Broil for 1 to 2 minutes for a browned top, if desired.
Let rest for 5 minutes before serving.

Notes

For best results, pre-bake zucchini to eliminate excess moisture. Adjust the amount of sauce to prevent a watery filling. These can be prepared ahead of time and stored until needed.