Creamy Chicken Stuffed Zucchini Boats
A delightful and easy-to-make dish where zucchini boats are filled with creamy chicken parmesan, perfect for a family meal.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 boats
Full Ingredient List
- 2 medium zucchini
- 1 ½ cup pre-cooked chicken, cut into cubes or shredded
- 3 tablespoon olive oil, divided
- ½ medium onion, finely diced
- 7 cherry/plum tomatoes, cut in half
- ¾ cup heavy cream
- ½ cup Parmesan cheese, grated
- ½ cup Colby Jack cheese (or sharp Cheddar), grated
- 1 teaspoon oregano or a mix of Italian herbs
- ½ teaspoon garlic powder
- Salt and pepper to taste
Stuffed Zucchini Boats
Tools and Equipment
- Oven
- Skillet
- 9x13 baking dish
- Small spoon or fruit baller/fruit scoop
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 medium | Zucchini | Trim, halve lengthwise, scoop out the flesh and seeds; reserve half the flesh | |
| 1 ½ cup | Chicken | Pre-cooked, cut into cubes or shredded | Rotisserie chicken, Leftover chicken, Cooked ground beef, Ground chicken, Taco meat, Italian sausage, Turkey |
| 3 tablespoon, divided | Olive Oil | Avocado Oil | |
| ½ medium | Onion | Finely diced | |
| 7 cherry/plum, cut in half | Tomatoes | ||
| ¾ cup | Heavy Cream | Plant based cooking cream, 2% milk | |
| ½ cup, grated | Parmesan Cheese | Other melty cheeses like freshly grated mozzarella | |
| ½ cup, grated | Colby Jack Cheese | Sharp Cheddar | |
| 1 teaspoon | Oregano | Mix of Italian Herbs | |
| ½ teaspoon | Garlic Powder | ||
| To taste | Salt and Pepper |
Instructions
- Step 1: Preheat oven to 400°F (200°C) and grease a 9 x 13 baking dish with some olive oil.
- Step 2: Trim the zucchini, halve them lengthwise, and scoop out the flesh and seeds. Reserve half of the zucchini flesh for filling, chop it finely, and squeeze out any excess water. (Tips: Ensure the zucchini sides are not too thin to maintain sturdy 'boat' shapes.)
- Step 3: Place the zucchini halves cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and bake for 15 minutes until slightly softened. (Tips: Adjust bake time based on zucchini size to avoid them turning mushy.)
- Step 4: In a skillet, sauté the onions over medium heat until softened. Add the tomatoes, chicken, reserved zucchini flesh, herbs, and garlic powder. Sauté for an additional 2 minutes then stir in the cream. (Tips: Don't boil the cream; just bring it to a simmer until slightly thickened.)
- Step 5: Add Parmesan to the skillet mixture, simmer for 2-3 more minutes, then adjust seasoning with salt and pepper if necessary.
- Step 6: Distribute the chicken mixture evenly among the pre-baked zucchini halves. Top with grated Colby Jack cheese and bake for another 10 minutes until the cheese is melted. (Tips: You may substitute with any melty cheese of your choice.)
Additional Information
Notes: For variations, consider adding cooked crispy bacon or using grilled zucchini as an alternative preparation method.