Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sticky BBQ Chicken Zucchini Boats Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 10 reviews

Sticky BBQ Chicken Zucchini Boats are a delicious, high-protein, low-carb dinner option featuring tender shredded rotisserie chicken mixed with smoky BBQ sauce, nestled in hollowed zucchini halves, and topped with melted sharp cheddar cheese. Ready in under an hour, these American-style stuffed zucchini boats offer a perfect balance of flavors and textures, making for a satisfying and nutritious main course.

  • Total Time: 53 minutes
  • Yield: 4 servings (2 zucchini boats each)

Ingredients

Vegetables

  • 4 medium zucchinis (about 6-8 inches long each)
  • ½ cup diced onions (optional)
  • ½ cup diced bell peppers (optional, any color)
  • 2-3 jalapeños, sliced (optional)
  • 2 tbsp fresh cilantro, chopped (for garnish)

Chicken Filling

  • 2 cups shredded rotisserie chicken (mix of white and dark meat)
  • 1 cup BBQ sauce (thick Kansas City-style preferred) plus extra for drizzling
  • ½ tsp smoked paprika (optional)

Topping

  • 1½ cups shredded sharp cheddar cheese

Instructions

  1. Prepare the Oven and Zucchinis: Preheat your oven to 375°F (190°C) and line a 9×13-inch baking dish with parchment paper. Wash the zucchinis thoroughly, then slice each one in half lengthwise. Using a spoon, carefully scoop out the seeds and some flesh to create hollow channels about ½ inch deep, leaving approximately ¼ inch of zucchini flesh around the edges to form sturdy boats.
  2. Make the Chicken Filling: In a mixing bowl, combine the shredded rotisserie chicken with 1 cup of BBQ sauce. Mix well to ensure every piece is evenly coated. If using, fold in diced onions, bell peppers, and smoked paprika to add extra flavor and texture.
  3. Stuff the Zucchini Boats: Spoon approximately ¼ cup of the BBQ chicken mixture into each hollowed zucchini half, distributing the filling evenly among all eight boats. Drizzle a little extra BBQ sauce over the top of each for added moisture and tang.
  4. Add the Cheese Topping and Bake Covered: Generously sprinkle about 3 tablespoons of shredded sharp cheddar cheese over each stuffed zucchini. Cover the baking dish tightly with aluminum foil to retain moisture and place it in the oven. Bake for 25 minutes.
  5. Uncover and Finish Baking: Remove the foil and continue baking uncovered for an additional 8 minutes until the cheese is bubbly and golden brown. If excess water has released during baking, carefully pour it off before this final baking stage. The zucchini should be tender and pierce easily with a fork while still holding its shape.
  6. Garnish and Serve: Let the zucchini boats cool for 2-3 minutes once out of the oven. Garnish with freshly chopped cilantro before serving for a fresh, herby finish.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F for 10-12 minutes or microwave on HIGH for 2-3 minutes.
  • You can prepare the chicken filling up to 2 days ahead to save time on the day of cooking.
  • This dish freezes well for up to 2 months. To freeze, underbake the zucchini boats slightly (20 minutes covered only), then freeze. When ready to eat, thaw completely and finish baking until cheese is bubbly and golden.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 33 minutes
  • Category: Dinner, Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://cozykitchenbymaya.com/sticky-bbq-chicken-zucchini-boats-recipe/