Go Back

Chicken Mozzarella Stuffed Zucchini Boats

Tender zucchini halves filled with a creamy shredded chicken mixture and topped with melted mozzarella cheese.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American, Italian-American
Servings 4 servings
Calories 320 kcal

Equipment

  • 1 oven
  • 1 baking dish large enough for 8 zucchini halves
  • 1 Skillet for cooking the filling
  • 1 mixing bowl
  • 1 spoon for scooping zucchini
  • 1 knife for halving and chopping

Ingredients
  

For the zucchini boats

  • 4 medium zucchini halved lengthwise
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon black pepper

For the chicken filling

  • 2 cups cooked shredded chicken
  • 1/2 cup onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup zucchini flesh chopped, from the scooped centers
  • 1/3 cup cream cheese softened
  • 1/4 cup Parmesan cheese grated
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes plus more for serving if desired
  • 2 tablespoons parsley or basil chopped

For topping

  • 1 1/2 cups mozzarella cheese shredded
  • 2 tablespoons fresh herbs for garnish

Instructions
 

  • Preheat the oven to 400°F. Lightly grease a baking dish or sheet pan large enough to hold the zucchini halves in a single layer.
  • Cut the zucchini in half lengthwise. Scoop out the centers with a spoon, leaving shells about 1/4 inch thick. Finely chop about 1/2 cup of the scooped zucchini flesh.
  • Brush the zucchini shells with olive oil and season with half of the salt and the black pepper. Arrange cut-side up in the baking dish.
  • Heat a skillet over medium heat. Cook the onion in a small drizzle of oil for 3 to 4 minutes until softened. Add the garlic and chopped zucchini flesh and cook for 2 more minutes until fragrant and some moisture has cooked off.
  • Remove the skillet from the heat. Stir in the shredded chicken, cream cheese, Parmesan, Italian seasoning, red pepper flakes, chopped herbs, and remaining salt until evenly combined.
  • Spoon the chicken mixture into the zucchini halves, pressing it in gently so each boat is well filled.
  • Top each stuffed zucchini boat with shredded mozzarella cheese.
  • Bake for 20 to 25 minutes, until the zucchini is tender, the filling is hot throughout, and the mozzarella is melted with light golden spots.
  • Let rest for 5 minutes before serving. Garnish with extra herbs and red pepper flakes if desired.

Notes

Use medium zucchini for the best shape and texture. Cook moisture out of the onion and chopped zucchini before mixing the filling to prevent watery boats. Rotisserie chicken works well in this recipe.