Description
These Cheesy BBQ Chicken Stuffed Zucchini Boats are a delicious and healthy dinner option, combining tender zucchini filled with a flavorful mix of shredded chicken, spicy BBQ sauce, sautéed onions and garlic, then topped with melted sharp cheddar cheese. Baked to perfection, they make for a satisfying low-carb meal perfect for busy weeknights.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchini, sliced in half lengthwise
- Olive oil, for greasing pan
- 1 1/2 tablespoons olive oil, divided
Chicken Filling
- 2 garlic cloves, minced
- ½ red onion, finely diced
- 1 pound (about 2 1/2 cups) cooked shredded chicken breast (or rotisserie chicken)
- 1 cup low sugar BBQ sauce (e.g., Stubb’s Spicy BBQ Sauce), divided
- 1 1/4 cup shredded sharp cheddar cheese, divided
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9×13 inch baking pan with olive oil to prevent sticking.
- Prepare Zucchini Boats: Slice each zucchini in half lengthwise. Using a spoon, carefully scoop out the centers, leaving about a 1/4-inch rim all around to form a boat shape. Place the hollowed zucchini halves in the greased baking pan and brush them lightly with olive oil for a nice roast.
- Sauté Onions and Garlic: In a skillet over medium heat, heat some olive oil and sauté the minced garlic and finely diced red onion until softened and fragrant. This brings out their sweetness and flavor.
- Make Chicken Filling: Transfer the sautéed onions and garlic to a bowl. Add the shredded cooked chicken, half of the BBQ sauce, and half of the shredded sharp cheddar cheese. Mix well to combine all the ingredients evenly.
- Fill Zucchini Boats: Spoon the chicken mixture evenly into each prepared zucchini boat. Make sure they are well filled but not overflowing.
- Top with BBQ Sauce and Cheese: Drizzle the remaining BBQ sauce over the filled zucchini boats. Then sprinkle the remaining shredded cheddar cheese on top to create a bubbly, cheesy crust during baking.
- Bake: Cover the baking pan loosely with foil to keep the moisture in. Bake in the preheated oven for 35-45 minutes or until the cheese is melted, golden, and bubbly, and the zucchini is tender when pierced with a fork.
- Serve: Remove from the oven and garnish with fresh cilantro and chopped green onions for a pop of color and fresh flavor. Serve warm and enjoy!
Notes
- You can use rotisserie chicken to save prep time.
- If you like your BBQ sauce spicier, feel free to add more or use a hotter variety.
- Leftover zucchini boats keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
- For a dairy-free version, substitute the cheddar cheese with your favorite dairy-free cheese alternative.
- Make sure not to scoop out too much zucchini flesh to keep the boats sturdy during baking.
