Quick and easy BBQ chicken stuffed zucchini boats is a light low carb dinner. One pan and ready in less than 30 minutes.
This is one of those 'I can't believe this only takes 30 minutes' kind of meals. Minimal clean up means you can skip the take out and stay home for a healthy meal everyone will love!
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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- Zucchini- Fresh, maybe even a little underripe is perfect. Small to medium-sized and all the same sized. Have lots of giant zucchini to use? Try our sliced roasted zucchini recipe instead!
- Shredded Chicken- Precooked chicken, you can use leftover, rotisserie, or even canned.
- Red Onion- I like a red onion in this recipe, be sure to dice it up small because we don't pre-cook it. You can also substitute white onion or sweet onion, depending on your taste.
- BBQ Sauce- You can do homemade or store-bought. I like Tessemaes and Stubbs, both are gluten-free.
- Cheese- In our house we typically stay dairy-free so I use an almond mozzarella style cheese from Trader Joes. You can use any style mozzarella you like. Or even substitute in a good sharp cheddar!
- Toppings- Be creative! Try jalapeno slice, green onions, cilantro, or even a drizzle of ranch dressing.
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!
Slice your zucchini longways. Don't trim the ends! You don't have to eat the stem but leaving it intact will prevent the yummy filling from oozing out. These are zucchini boats, and boats don't have one side totally open!
Use a small spoon to hollow out the flesh of the zucchini, leaving ¼-inch thickness around the edges.
Line your baking sheet with parchment paper. If you don't have parchment spray or brush the pan with oil to prevent sticking. Place the zucchini cut side-up on the baking sheet.
In a bowl combine the chicken, red onion, BBQ sauce, and shredded cheese. Spoon in the filling and sprinkle with the remaining cheese. Bake uncovered at 425 F for 18 to 20 minutes or until the filling is set and the cheese is melted.
When baking with almond cheese I make a tent foil and very loosely cover. This will help the cheese melt and prevent it from over browning. Take it off the last 3 to 5 minutes of baking.
Drizzle with remaining BBQ sauce and garnish with jalapenos, cilantro, and green onions.
🥘Tips and Tricks
- To make it vegan substitute shredded jackfruit for the chicken.
- For a variation substitute our paleo Thai peanut sauce or a buffalo style hot sauce for the BBQ sauce.
- Don't trim the ends off, you don't have to eat them but we need all that filling in the boat.
- 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.
Looking for more quick and easy 30 minute dinner recipes? Here are some of our favorites!
Barbecue Chicken Zucchini Boats
- Sheet pan
- 4 medium zucchini sliced in half lengthwise
- 2 cups cooked shredded chicken
- ½ cup red onion finely diced
- 3/4 cup BBQ sauce divided
- 1 cup shredded mozzarella cheese divided (use regular or almond)
- Olive oil for brushing zucchini
- Kosher salt and pepper
- jalapeno slices green onions, cilantro (for garnish)
- 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.
- In a large bowl combine the chicken, red onion, 1/2 cup BBQ sauce, and 1/2 cup shredded cheese.
- Spoon in the filling and sprinkle with the remaining 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 onions
- Assemble the boats the night before, placing on a sheet pan, and cover with foil and place in the fridge. Zucchini boats can go straight from the fridge to the oven.