Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe
If you’re looking for the perfect blend of smoky, cheesy, and veggie-packed goodness, this Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe should be at the top of your must-try list. Imagine tender zucchini boats brimming with juicy, barbecue-sauced chicken, topped with a melty duo of cheddar and mozzarella, and finished with a sprinkle of fresh herbs for color and zing. It’s a meal that feels both comforting and light, deliciously satisfying whether you’re serving a weeknight dinner or impressing guests. Once you try these zucchini boats, you’ll want to make them again and again!
Ingredients You’ll Need
One of the joys of this recipe is how straightforward the ingredient list is. Each item brings something special to the table, from savory depth to melty texture, making every bite of the Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe an absolute delight.
- Zucchini: These versatile veggies act as the perfect low-carb vessel, staying tender without falling apart.
- Cooked and shredded chicken breast: Whether you use leftovers or rotisserie chicken, it soaks up the barbecue flavor beautifully.
- Barbecue sauce: Go with your favorite brand or homemade for that tangy, smoky punch.
- Shredded cheddar cheese: Adds sharpness and that classic golden, bubbly top.
- Shredded mozzarella cheese: Brings a creamy melt and stretchy texture every cheesy dish dreams of.
- Red onion: A little bit goes a long way in adding sweetness and crunch.
- Olive oil: Just a light brush keeps the zucchini moist and flavorful as it bakes.
- Garlic powder: For a subtle background flavor that amplifies everything else.
- Salt and pepper: Essential for seasoning and bringing out the best in every component.
- Chopped fresh parsley or green onions (optional): A fresh garnish adds color and a pop of herby brightness to finish.
How to Make Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe
Step 1: Prep Your Zucchini
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for easy cleanup. Slice each zucchini in half lengthwise and use a spoon to gently scoop out the centers, creating boat shapes that are deep enough to hold the filling. Don’t worry if they’re not perfect—rustic is charming!
Step 2: Season and Oil
Lightly brush the inside of each zucchini boat with olive oil, then sprinkle with salt, pepper, and garlic powder. This not only flavors the zucchini but also helps it roast up tender and delicious in the oven.
Step 3: Mix the BBQ Chicken Filling
In a medium bowl, combine the cooked, shredded chicken with barbecue sauce and finely chopped red onion. Toss everything together so the chicken is evenly coated. This mixture is packed with smoky-sweet flavor and a little crunch from the onion—so good!
Step 4: Stuff the Zucchini Boats
Spoon the BBQ chicken mixture into each prepared zucchini boat, dividing it evenly. Don’t be afraid to pile it up a bit—the more filling, the better! This is where the Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe really starts coming together.
Step 5: Add the Cheese
Mix the shredded cheddar and mozzarella together, then sprinkle a generous layer over each stuffed zucchini. The blend of cheeses gives you the perfect balance of gooey melt and savory flavor.
Step 6: Bake to Perfection
Arrange your stuffed zucchini boats on the prepared baking sheet and pop them in the oven. Bake for 20 to 25 minutes, until the zucchini is tender and the cheese is melted, golden, and bubbly. The kitchen will smell incredible!
Step 7: Garnish and Serve
When the boats are done, let them cool for a few minutes. Finish with a sprinkle of fresh parsley or green onions for a burst of color and freshness, then serve warm. Your Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe is ready to wow!
How to Serve Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe
Garnishes
A handful of chopped fresh parsley or green onions goes a long way toward brightening up the finished dish. If you want even more personality, try a drizzle of extra barbecue sauce or a few thinly sliced jalapeños for a little kick. The garnishes not only add visual appeal but also enhance the flavor with a fresh, herby note.
Side Dishes
This Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe is hearty enough to stand on its own, but it’s also fantastic with simple sides. I love serving it alongside a crisp green salad, roasted sweet potatoes, or a scoop of fluffy rice. For a summer cookout vibe, pair it with corn on the cob and a tangy slaw.
Creative Ways to Present
Turn this dish into a party appetizer by making “mini boats” with smaller zucchini, or serve on a big platter for a buffet-style family meal. For added flair, nestle the boats on a bed of baby greens or arrange them in a spiral for a showstopping presentation. However you serve them, these zucchini boats are guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Any leftover Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe can be stored in an airtight container in the fridge for up to 3 days. They reheat beautifully and make a delicious lunch the next day. Just be sure to let them cool to room temperature before storing so they don’t get soggy.
Freezing
If you want to make these ahead or save extras for later, you can freeze the assembled, unbaked zucchini boats. Place them on a tray to freeze until solid, then wrap individually and store in a freezer bag for up to 2 months. When ready to enjoy, bake straight from frozen, adding a few extra minutes to the cook time.
Reheating
To reheat, simply pop the zucchini boats in a 350°F oven for about 10–15 minutes or until heated through. You can also microwave them in a pinch, though the oven helps keep the cheese bubbly and the zucchini from going too soft.
FAQs
Can I use a different type Main Course
Absolutely! While the Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe shines with chicken, you can swap in pulled pork, turkey, or even ground beef for a tasty twist. Just be sure the meat is cooked before stuffing the zucchini.
Is this recipe suitable for meal prep?
Definitely. These zucchini boats hold up well in the fridge and can be portioned out for easy lunches or dinners throughout the week. Just reheat and enjoy a fresh, cheesy meal anytime!
Can I make this recipe vegetarian?
Yes! For a vegetarian version of the Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe, try substituting the chicken with black beans, lentils, or a plant-based meat alternative. The barbecue sauce and cheese will still deliver big flavor.
What kind of barbecue sauce should I use?
Use your favorite! Sweet, smoky, spicy, or tangy—any barbecue sauce you love will work here. Homemade or store-bought both do the trick. You can even change up the flavor profile every time you make it.
Can I grill the zucchini boats instead of baking?
Yes, grilling is a fantastic option for extra smoky flavor. Just place the assembled boats on a grill over medium heat, close the lid, and cook until the zucchini is tender and the cheese is melted. Keep an eye on them to prevent burning.
Final Thoughts
If you’re craving something that’s equal parts comforting and wholesome, this Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe is your answer. It’s a crowd-pleaser that hits all the right notes—melty cheese, smoky barbecue, and a fresh veggie base. Give it a try and watch it become a new favorite in your kitchen!
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Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Cheesy BBQ Chicken Stuffed Zucchini Boats are a delicious and healthy meal that combines tender zucchini with savory shredded chicken, smoky barbecue sauce, and melted cheese. Perfect for a low-carb dinner, this recipe is easy to prepare and bakes to bubbly, golden perfection. A flavorful, gluten-free dish that satisfies cravings without the extra carbs.
Ingredients
Vegetables
- 4 medium zucchini, halved lengthwise and scooped out
- 1/4 cup red onion, finely chopped
- Chopped fresh parsley or green onions for garnish (optional)
Chicken Mixture
- 2 cups cooked and shredded chicken breast
- 1/2 cup barbecue sauce
Cheese
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Seasonings and Oil
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Zucchini Boats: Slice the zucchini in half lengthwise and carefully scoop out the centers using a spoon to create hollow ‘boats.’ Lightly brush each zucchini half with olive oil, then season with salt, pepper, and garlic powder evenly on both the inside and outside.
- Mix Chicken Filling: In a bowl, combine the cooked, shredded chicken breast with barbecue sauce and finely chopped red onion, stirring well until the mixture is evenly coated and flavorful.
- Stuff the Zucchini: Spoon the BBQ chicken mixture into each prepared zucchini boat, dividing it evenly among all halves to ensure each boat is generously filled.
- Add Cheese Topping: Sprinkle a combination of shredded cheddar and mozzarella cheeses over the stuffed zucchini to create a cheesy, melty topping.
- Bake: Place the stuffed zucchini boats on the lined baking sheet and bake in the preheated oven for 20 to 25 minutes, or until the zucchini is tender and the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from the oven, garnish with chopped fresh parsley or green onions if desired, and serve warm for a satisfying meal.
Notes
- Use rotisserie chicken for a quick and convenient shortcut to prepare the filling.
- For extra smoky flavor, try grilling the zucchini boats instead of baking them.
- You can adjust the amount of cheese or barbecue sauce based on personal preference.
- This recipe is naturally gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 zucchini halves
- Calories: 290
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 75 mg
