Cheesy BBQ zucchini boats with chicken make for an easy sheetpan dinner ready in just 30 minutes. I use rotisserie chicken to make things easy, but you can use leftover grilled chicken or cook up ground chicken.
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This is one of those 'I can't believe this only takes 30 minutes' kinds of meal. Especially because it has minimal clean up.
The key to a successful, and quick, zucchini boat is the proper prep of the zucchini itself. And not over roasting. Zucchini should be soft but still crunchy. We won't be overcooking these!
This recipe is naturally gluten-free, with an easy dairy-free option. So easy that you can make part of the recipe dairy-free and the rest with regular cheese.
For the toppings, you can get creative! Try jalapeno slices, green onions, leftover french fried onions, cilantro, or even a drizzle of avocado crema or ranch dressing.
🧾Ingredient Notes
- Zucchini- Use medium-sized zucchini, even a little underripe, which is perfect. Have lots of giant zucchini to use? Try my sliced roasted zucchini recipe or lemon zucchini noodles instead!
- Shredded Chicken- The chicken must be precooked chicken. You can use leftover, rotisserie, or even canned. When testing I used chicken breast, chicken thigh, and ground chicken. All 3 were wonderful.
- Red Onion- Be sure to dice your onion up small because we don't pre-cook it. To reduce the sharpness of the red onion, rinse in cold water before adding it to the filling.
- BBQ Sauce- You can do homemade or store-bought. My homemade BBQ sauce recipe is naturally gluten-free. And be creative, my apricot BBQ sauce or a spicy Korean BBQ sauce would be great options too!
- Cheese- I typically use shredded mozzarella and cheddar for this recipe because I love how it melts. But a sharp white cheddar or dairy-free almond cheese shreds can be substituted.
⏲️Tips for Making Zucchini Boats
- Start by slicing your zucchini longways. You don't have to eat the stem, but leaving it intact will prevent the delicious filling from oozing out.
- Use a small spoon to hollow out the flesh of the zucchini halves, leaving a ¼-inch thickness around the edges. Some people use a melon baller for this, but I find that unnecessary and more complicated.
- If you don't have parchment or foil, brush the pan with oil to prevent sticking.
- Brushing the zucchini with oil prevents the water from leaking into he filling and making it runny.
- You can make the filling a couple of days in advance.
- This zucchini boat recipe will need to bake at a relatively high temperature, so be sure to properly preheat your oven.
🌡️Make Ahead and Storage
To make the zucchini boats in advance. Prep the zucchini boats and cover the baking sheet with foil. Store in the fridge for up to 2 days. The zucchini boats can go straight from the fridge to the oven.
Leftovers should be stored in an airtight container in the refrigerator for up to 5 days. Reheat on a sheet pan in the oven at 300 degrees until warmed through. Or reheat in the microwave on medium power.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Cheesy BBQ Chicken Zucchini Boats
Ingredients
- 4 zucchini sliced in half lengthwise
- 2 cups cooked shredded chicken
- ½ cup red onion finely diced
- ¾ cup BBQ sauce divided
- 1 cup shredded mozzarella cheese divided (use regular or dairy-free)
- Olive oil for brushing zucchini
- Kosher salt and pepper
- jalapeno slices, green onions, cilantro etc. for garnish
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Use a small spoon to hollow out the flesh of the zucchini, leaving ¼-inch thickness around the edges. Place them cut side-up on the baking sheet. Brush the hollowed-out zucchini with olive oil and sprinkle with salt and pepper.4 zucchini, Olive oil, Kosher salt and pepper
- In a large bowl combine the chicken, red onion, ½ cup BBQ sauce, and ½ cup shredded cheese.2 cups cooked shredded chicken, ½ cup red onion, ¾ cup BBQ sauce, 1 cup shredded mozzarella cheese
- Spoon in the filling and sprinkle with the remaining cheese.1 cup shredded mozzarella cheese
- Bake for 18 to 20 minutes or until the filling is set and the cheese is melted.
- Drizzle with remaining BBQ sauce and garnish with jalapenos, cilantro, and green onions¾ cup BBQ sauce, jalapeno slices, green onions, cilantro etc.
Video
Notes
- Assemble the boats up to 2 days before. Cover with foil and place in the fridge. Zucchini boats can go straight from the fridge to the oven.
Jen says
These were absolutely delicious! I sprinkled a little crispy bacon on top too because, well, bacon. Love that these are a healthier option for dinner.
Abigail Raines says
I love that this comes together so quickly for an easy and tasty dinner option!
Kay says
I love the combination of ingredients in this recipe. So delicious
Julia says
This is such an easy meal! Loved that I can prepare it the night before to save some time.
Beth says
We love an easy dinner. These are great. I had some leftover grilled chicken and it was perfect for them!