Skinny BBQ Chicken Stuffed Zucchini (Printable)

Zucchini boats filled with savory BBQ chicken and topped with melted cheddar cheese.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchini
02 - 1 small red onion, finely chopped

→ Protein

03 - 2 cups cooked chicken breast, shredded

→ Sauces

04 - 1/2 cup BBQ sauce, gluten-free

→ Dairy

05 - 1/2 cup reduced-fat shredded cheddar cheese

→ Herbs and Seasonings

06 - 1 teaspoon olive oil
07 - Salt and pepper to taste
08 - 2 tablespoons chopped fresh cilantro, optional

# How To Make It:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with cooking spray.
02 - Wash zucchini and slice each lengthwise in half. Using a spoon, carefully scoop out the center, leaving approximately 1/4 inch shell. Reserve 1/2 cup of scooped flesh, chop finely, and set aside.
03 - Arrange zucchini boats cut-side up in prepared baking dish. Lightly brush with olive oil and season with salt and pepper.
04 - Heat 1 teaspoon olive oil in skillet over medium heat. Sauté chopped red onion for 2-3 minutes until softened. Add reserved chopped zucchini flesh and cook for 1-2 minutes more.
05 - In a mixing bowl, combine shredded chicken, sautéed onion and zucchini mixture, and BBQ sauce. Stir until thoroughly combined.
06 - Evenly distribute chicken mixture into zucchini boats. Sprinkle shredded cheddar cheese over each boat.
07 - Cover baking dish with aluminum foil and bake for 20 minutes.
08 - Remove foil and bake an additional 5 minutes until cheese is melted and bubbly. Remove from oven and cool slightly. Garnish with fresh cilantro if desired and serve warm.

# Expert Suggestions:

01 -
  • It tastes indulgent enough for a satisfying dinner but won't leave you feeling weighed down afterward.
  • You can have everything prepped and in the oven in under twenty minutes, which is a lifesaver on busy weeknights.
  • The zucchini boat presentation makes it feel special without requiring any fancy cooking skills.
02 -
  • Don't scoop the zucchini too aggressively or you'll break through the shell and create leaky boats; take your time and use a gentle twisting motion with the spoon.
  • The zucchini releases water as it cooks, which is why you pre-bake the boats and sauté that scooped flesh separately instead of adding it raw to the filling—it keeps everything from turning soggy.
03 -
  • Line your baking dish with parchment paper before arranging the boats so they release easily and cleanup becomes literally just throwing away paper instead of scrubbing baked-on zucchini.
  • If your zucchini keeps tipping over while you're filling them, level the bottoms slightly with a knife or use a muffin tin to cradle them upright in the oven.
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