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    Home » Recipes » Gluten-Free Chicken & Turkey

    Published: Jun 11, 2020 · Modified: Sep 27, 2021 by Jen Wooster

    Barbecue Chicken Zucchini Boats

    3.2K shares
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    chicken zucchini boats on a sheet pan
    chicken zucchini boats on a sheet pan
    chicken zucchini boats on a sheet pan

    This recipe for quick and easy BBQ chicken zucchini boats is a light low carb dinner that is full of flavor and will leave you satisfied. Even better it is a one-pan dinner and ready in less than 30 minutes.

    close up of chicken zucchini boats on parchment paper
    BBQ Chicken Zucchini Boats

    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!

    This post may include affiliate links. Please read my disclosure policy.

    This is one of those 'I can't believe this only takes 30 minutes' kinds of meal. Minimal clean-up means you can skip the take-out and stay home for a healthy meal everyone will love!

    Jump to:
    • 📖Why This Recipe Works
    • 🧾Ingredient Notes
    • ⏲️How to Make Chicken Zucchini Boats
    • 🥘Expert Tips
    • 🌡️Make Ahead and Storage
    • 🥗More 30 Minute Dinner Recipes
    • 📖 Recipe
    • ⭐Reviews

    📖Why This Recipe Works

    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. Making chicken stuff zucchini boats a perfect recipe for families.

    This zucchini and chicken recipe is great for summer. Not only can you use up all the fresh zucchini from the garden but it is easy to make with minimal effort so you can be out enjoying the great weather. Plus it is a great way to use up leftover chicken.

    🧾Ingredient Notes

    Zucchini is obviously the star of this dish. You want to use small to medium-sized zucchini and all the zucchinis should be in the same size range. Fresh, maybe even a little underripe is perfect. Have lots of giant zucchini to use? Try our sliced roasted zucchini recipe or lemon zucchini noodles instead!

    For this recipe you will also need:

    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.

    But my favorite is poached chicken. If you haven't made it, follow this simple tutorial on how to boil chicken.

    Red Onion- Be sure to dice your onion 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. My homemade BBQ sauce recipe is naturally gluten-free.

    Cheese- I typically use shredded mozzarella for this recipe because I love how it melts. But a sharp white cheddar or dairy-free almond cheese shreds can be substituted.

    For the toppings, you can be creative! Try jalapeno slices, green onions, leftover french fried onions, cilantro, or even a drizzle of avocado crema or ranch dressing.

    This zucchini boat recipe can be made keto when you use keto BBQ sauce. Or you can make it extra spicy with spicy BBQ sauce and jalapenos or siracha.

    recipe ingredients in a collage

    ⏲️How to Make Chicken Zucchini Boats

    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!

    Step 1- Prep

    Line your baking sheet with parchment paper. If you don't have parchment spray or brush the pan with oil to prevent sticking. The nice part about using parchment or aluminum foil is that it makes serving and cleaning up a breeze. Simply slide the parchment onto a serving platter.

    Step 2- Cut the Zucchini

    Start by slicing your zucchini longways. Do not trim the ends! You don't have to eat the stem but leaving it intact will prevent the delicious 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 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.

    Place the zucchini cut side-up on the baking sheet. Brush lightly with olive oil and sprinkle with salt and pepper. You can discard the zucchini flesh.

    scrapping out the seeds of zucchini with a spoon

    Step 3- Make the Filling

    In a bowl combine the chicken, red onion, a ½ cup of the BBQ sauce, and a ½ cup of the shredded cheese. Spoon the chicken filling into the zucchini and sprinkle with the remaining cheese.

    making the chicken filling and filling the zucchini in 4 pictures

    Step 4- Bake and Serve

    This zucchini boat recipe will need to bake at a relatively high temperature so be sure to properly preheat your oven. Bake uncovered at 425 F for 18 to 20 minutes or until the filling is set and the cheese is melted.

    When baking with dairy-free 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 the baked zucchini boats with the remaining BBQ sauce and garnish with jalapenos, cilantro, and green onions. Or your favorite toppings.

    Serving and eating zucchini boats

    🥘Expert Tips

    • To make it vegan substitute shredded jackfruit for the chicken and use almond mozzarella.
    • For a flavor, variation substitutes our gluten-free peanut sauce or a buffalo-style hot sauce for the BBQ sauce.
    • Add crumbled bacon for an extra layer of flavor.
    • To reduce the sharpness of the red onion, rinse in cold water before adding to the filling.
    • Don't trim the ends off, you don't have to eat them but we need all that filling in the boat.
    chicken zucchini boats on a serving platter

    🌡️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.

    🥗More 30 Minute Dinner Recipes

    Looking for more quick and easy 30 minute weeknight dinner recipes? Here are some of our favorites! Plus they are all gluten-free!

    • Vegetarian thai green curry in a pan.
      Vegetarian Thai Green Curry
    • pork chops with spinach in a pan
      Pork Chop Skillet Dinner with Spinach and White Beans
    • Chicken piccata in a saute pan with lemon slices.
      Gluten-Free Chicken Piccata
    • piece of roasted salmon with pineapple salsa
      Salmon with Pineapple Salsa

    Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    chicken zucchini boats on a platter

    Barbecue Chicken Zucchini Boats

    Quick and easy BBQ chicken stuffed zucchini boats is a delicious light low carb dinner. One pan and ready in less than 30 minutes.
    Servings: 4
    Prep: 10 minutes mins
    Cook: 20 minutes mins
    Total: 30 minutes mins
    5 from 16 votes
    PRINT PIN SAVE

    Equipment

    • Sheet pan
    • Large mixing bowl

    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
    Prevent your screen from going dark

    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 onions
      ¾ cup BBQ sauce, jalapeno slices, green onions, cilantro etc.
    Rate this Recipe

    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.

    Nutrition

    Calories: 334kcal | Carbs: 30g | Protein: 27g | Fat: 12g | Fiber: 3g
    Author: Jen Wooster
    Course:: Dinner, Lunch, Main Course
    Cuisine: American
    Keyword chicken zucchini boat recipes, low carb zucchini boats, zucchini boats, zucchini boats recipe
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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      Recipe Rating




    1. Beth says

      June 13, 2020 at 11:03 am

      5 stars
      We love an easy dinner. These are great. I had some leftover grilled chicken and it was perfect for them!

      Reply
    2. Abigail Raines says

      June 13, 2020 at 9:49 am

      5 stars
      I love that this comes together so quickly for an easy and tasty dinner option!

      Reply
    3. Julia says

      June 13, 2020 at 9:43 am

      5 stars
      This is such an easy meal! Love that I can prepare it the night before to save some time.

      Reply
    4. Jen says

      June 13, 2020 at 9:09 am

      5 stars
      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.

      Reply
      • Jen says

        June 13, 2020 at 10:32 am

        Bacon for days!!! Great idea.

        Reply
    5. Kushigalu says

      June 13, 2020 at 8:51 am

      5 stars
      I love the combination of ingredients in this recipe. So delicious

      Reply

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    Greetings!

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

    More About Me...

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