Cheesy BBQ Chicken Zucchini Boats
These chicken zucchini boats are loaded with shredded chicken tossed in barbecue sauce, topped with plenty of melted cheese, and baked until bubbly. This sheetpan dinner is ready in 30 minutes and the zucchini stays crunchy. No mush here.
Servings: 4
Calories: 334kcal
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.
- In a large bowl combine the chicken, red onion, ½ cup BBQ sauce, and ½ 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
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.
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