September 29, 2023
Review RecipeZucchini Boats
A flavorsome filling inside hollowed-out zucchini and topped with parmesan cheese make these zucchini boats a delicious main dish delivered in a fun way.
Jump to Recipe
Table of Contents
These low-carb zucchini boats are filled with tender pieces of chicken, smothered in tomato sauce and mozzarella cheese, and topped with tangy parmesan. Baked until golden brown, they are a great way to serve this delicate and slightly sweet vegetable that the whole family will love.
Zucchini Boats Ingredients
You’ll need:
- 1 tablespoon butter
- ½ red onion, diced
- 2 cloves garlic, minced
- 1 pound of chicken breasts, chopped into small pieces
- 1½ cups pasta sauce
- 1 cup mozzarella, shredded
- 3 large zucchini, sliced in half lengthways
- 1 cup parmesan cheese
- 1 tablespoon parsley, chopped
- salt and pepper to taste
PRO TIP:
You could add panko bread crumbs on top of the parmesan cheese for a bit of added crunch.
SUBSTITUTIONS AND ADDITIONS
CHICKEN: Ground chicken in place of the chicken breasts would make the filling more uniform. You could also use lean ground turkey.
MEAT: You could change up the type of meat in this recipe. You could use mild or hot Italian sausage, pork, turkey sausage, or even ground beef for this recipe.
CHEESE: Instead of the mozzarella cheese, you can use shredded cheddar cheese on top of the zucchini boats.
PASTA SAUCE: Try changing up the pasta sauce. There are so many different kinds with various vegetables in them. You could also use our homemade marinara sauce instead of store-bought.
ZUCCHINI: You could also make this zucchini recipe with yellow squash or even small hollowed-out eggplants. Bell peppers would also be an interesting spin on this zucchini boats recipe.
How To Make This Zucchini Boats Recipe
STEP ONE: Preheat the oven to 350°F. Melt the butter in a large skillet and add the chopped onion. Cook until translucent.
STEP TWO: Add the garlic and cook for a further 2 minutes.
STEP THREE: Add the chicken and brown it on all sides. Mix in the pasta sauce and simmer for 5 minutes.
STEP FOUR: Add the mozzarella cheese, stir into the sauce and remove from the heat.
STEP FIVE: Cut the zucchini down the middle lengthways and use a spoon to remove the inside to create little boats.
OUR RECIPE DEVELOPER SAYS
A teaspoon is about the right size to scoop out the zucchini flesh. Or you could use a melon baller instead.
STEP SIX: Place face up in a baking dish and sprinkle with salt and black pepper.
STEP SEVEN: Spoon the chicken mixture into each boat.
STEP EIGHT: Top each zucchini boat with parmesan cheese.
STEP NINE: Bake in the preheated oven for 30 minutes.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your zucchini boats as the suggested baking time approaches.
If you prefer your zucchini with more of a crunch, take 5 minutes off the cooking time. Also, if you like it softer, add 5 minutes.
STEP TEN: Remove and serve immediately.
How To Serve
Serve these Italian stuffed zucchini boats as the main course with corn on the cob or salad and garlic bread. You can eat the zucchini’s skins, so go ahead and gobble up the whole thing.
If your garden is overflowing with zucchini, we can help you with other recipes to use your surplus of zucchini. Try our zucchini noodles and zucchini bread. For another cheesy zucchini dish, try our zucchini gratin.
MORE ZUCCHINI RECIPES
Storage
IN THE FRIDGE: Store the zucchini boats covered in the refrigerator for 3 days.
IN THE FREEZER: The zucchini filling could be made in advance and frozen for up to 3 months. The zucchini itself does not freeze well; once you try to thaw it, it will become mushy.
These easy stuffed zucchini boats are filled with a hearty meat mixture and baked to perfection. They are a classic dish to make any time of the year, especially during the summer months when fresh zucchini is abundant.
FREQUENTLY ASKED QUESTIONS
Can you freeze zucchini?
We don’t recommend freezing the zucchini boats as they will become mushy.
How do you store zucchini boats?
You can store the leftover zucchini boats in the refrigerator in an airtight container for 3 days.
Can you eat the skin of the zucchini?
You can eat the skin of the zucchini. It holds the most nutritional value for the vegetable.
Do zucchini boats reheat well?
The zucchini boats will reheat well the next day in the microwave.
More Recipes You’ll Love
- Corn Pudding
- Creamed Peas
- Bacon-Wrapped Corn on the Cob
- Baked Beans
- Creamed Corn
- Mexican Corn on the Cob
- Air Fryer Zucchini
- Beef Stroganoff Recipe
- Pizza Zucchini Boats
- Easy Grilled Chicken with Beer Marinade
- Fried Zucchini
- Roasted Vegetables
- Creamy Garlic Pasta
- Garlic Bread
Zucchini Boats
A flavorsome filling inside hollowed-out zucchini and topped with parmesan cheese make these zucchini boats a delicious main dish delivered in a fun way.
Prep Time 5 minutes
Cook Time 38 minutes
Total Time 43 minutes
Servings 3
Ingredients
- 1 tablespoon butter
- ½ red onion, diced
- 2 cloves garlic, minced
- 1 pound chicken breasts, chopped into small pieces
- 1½ cups pasta sauce
- 1 cup mozzarella, shredded
- 3 zucchini, sliced in half lengthways
- 1 cup parmesan cheese
- 1 tablespoon parsley, chopped
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F.
- Melt the butter in a skillet and add the chopped onion. Cook until translucent.
- Add garlic and cook for a further 2 minutes.
- Add the chicken and brown on all sides. Add the pasta sauce and simmer for 5 minutes.
- Add the mozzarella cheese, stir into sauce and remove from heat.
- Cut zucchini down the middle lengthways.
- Use a spoon (or melon ball tool) to remove the inside. Scoop out to create little boats.
- Place face up in a baking dish and sprinkle with salt and pepper.
- Spoon the chicken mixture into each boat and top with parmesan cheese.
- Bake in the oven for 30 minutes.
- Remove and serve immediately.
Video
Notes
- You could add panko bread crumbs on top of the parmesan cheese for a bit of added crunch.
- A teaspoon is about the right size to scoop out the zucchini flesh. Or you could use a melon baller instead.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your zucchini boats as the suggested baking time approaches.
- If you prefer your zucchini with more of a crunch, take 5 minutes off the cooking time. Also, if you like it softer, add 5 minutes.
Nutrition
Calories: 522kcal | Carbohydrates: 17g | Protein: 57g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1572mg | Potassium: 1537mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1710IU | Vitamin C: 49mg | Calcium: 650mg | Iron: 3mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Popular Dinner Recipes
- Shepherd’s Pie Recipe
- Mississippi Pot Roast
- Steak Marinade
- Crack Chicken
- Chicken and Rice Casserole
- Egg Roll in a Bowl
- Tuna Casserole
- Sloppy Joes
Comments
Ben Blankenship says
Great dish for low carb diets. Thanks for sharing.