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Chicken Mozzarella Stuffed Zucchini Boats

Tender baked zucchini halves filled with savory shredded chicken, marinara, herbs, and topped with melty mozzarella.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 312
Ingredients Equipment Method Notes

Ingredients
  

For the zucchini boats
  • 4 medium zucchini
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the chicken filling
  • 2 cups cooked shredded chicken
  • 1 cup marinara sauce
  • 2 cloves garlic minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 teaspoon salt
  • 2 tablespoons fresh parsley or basil chopped, plus more for garnish
For topping
  • 1 1/2 cups mozzarella cheese shredded
  • 2 tablespoons Parmesan cheese grated, optional
  • red pepper flakes for garnish, optional

Equipment

  • 1 oven
  • 1 baking dish large enough to hold 8 zucchini halves
  • 1 mixing bowl
  • 1 spoon for scooping zucchini and filling
  • 1 knife
  • 1 Cutting board

Method
 

  1. Preheat the oven to 400°F. Lightly grease a baking dish or line a sheet pan with parchment.
  2. Trim the ends from the zucchini and slice each one in half lengthwise. Scoop out the centers with a spoon, leaving a sturdy border to form boats. Finely chop a little of the scooped zucchini flesh if desired.
  3. Arrange the zucchini halves cut side up in the prepared baking dish. Brush with olive oil and season with 1/2 teaspoon salt and the black pepper.
  4. In a mixing bowl, combine the shredded chicken, marinara sauce, garlic, Italian seasoning, red pepper flakes if using, 1/4 teaspoon salt, chopped herbs, and any reserved chopped zucchini flesh. Stir until evenly mixed.
  5. Spoon the chicken mixture into each zucchini boat, pressing gently so the filling is packed in and slightly mounded on top.
  6. Sprinkle the mozzarella over the filled boats and add Parmesan if using.
  7. Bake for 20 to 25 minutes, until the zucchini is tender and the cheese is melted and lightly browned in spots.
  8. Rest for 5 minutes before serving. Garnish with extra herbs and red pepper flakes if desired.

Notes

Do not over-scoop the zucchini or the boats may collapse. Use a thicker marinara if possible to keep the filling from becoming watery. Rotisserie chicken works very well in this recipe.