Okay, so the first time I made these Zucchini Boats Stuffed with Cheese & Chicken, I was actually trying to get rid of a bumper crop of zucchini that my neighbor (cheers, Maureen!) kept leaving on my porch. You know those giant zucchinis that could double as doorstops? Yep, those. My kids weren’t thrilled at first, but as soon as I threw in cheese and chicken, well, suddenly I was the dinner hero. And yes, I still have a bit of a soft spot for meals that can be eaten with your hands—less washing up, you know what I mean?

Why I Keep Coming Back to This Recipe (and You Might, Too)

I make this when I need to trick myself (or others) into eating more veggies—seriously, you can hide a surprising amount of zucchini under a blanket of melty cheese. My family goes absolutely bonkers for it, especially because it's like pizza in vegetable form. Sometimes I make it on a random Tuesday just because the fridge is looking sad and I need something easy. Also, it’s a great way to use up leftover chicken (and I’m not above using rotisserie when I’m pressed for time—who isn’t?). There was one time when I forgot the salt entirely and, well, let’s just say nobody was clamoring for seconds... but mostly it’s been a hit!

What You'll Need (Plus My Lazy Substitutions)

4 medium zucchini (or, honestly, whatever size you’ve got; I’ve even used those giant ones and just cut them smaller)
2 cups cooked chicken, shredded (rotisserie is a lifesaver if you ask me)
1 cup shredded mozzarella cheese (sometimes I swap in cheddar if that’s lurking in the fridge—no complaints yet)
½ cup ricotta or cottage cheese (my grandmother swore by Polly-O ricotta, but any brand is fine, really)
½ cup marinara sauce (store-bought or homemade if you’ve got a batch handy—I won’t judge either way)
1 clove garlic, minced (or a small spoonful from that jarred stuff—don’t @ me)
½ teaspoon dried Italian seasoning
Salt and pepper (I just go by feel, but if you need a number, maybe ¼ teaspoon of each?)
Olive oil (a glug, or about a tablespoon)
Optional: a sprinkle of red pepper flakes, or fresh basil if you’re feeling fancy

How I Throw This Together (Step by Step, Ish)

Preheat your oven. Aim for 400°F (200°C)—or thereabouts. I’ve accidentally set it to 425 before and they survived, though maybe a little more... rustic.
Prep your zucchini. Slice each one in half lengthwise. Use a spoon (or, if you’re like me and always lose your melon baller, just a teaspoon) to scoop out the seeds and flesh, leaving about a quarter inch border. Don’t fuss if you gouge a hole in one—they’ll still taste good.
Drizzle and season. Arrange the boats on a baking sheet (parchment makes cleanup easier, but I’ve skipped it plenty). Give them a light brush with olive oil, sprinkle with a bit of salt and pepper.
Mix up the stuffing. In a bowl, mix the chicken, mozzarella, ricotta (or cottage cheese), marinara, garlic, and Italian seasoning. Give it a stir. This is where I usually sneak a bite, just to check if it needs more salt (it often does). Don’t worry if it looks a bit gloopy.
Fill 'em up. Spoon the cheesy chicken mix into each zucchini boat. Really pile it on; some will spill over the sides, but that’s half the fun.
Bake. Pop the tray in the oven for about 20–25 minutes, until the cheese is bubbly and the zucchini are tender but not mushy. If I remember, I’ll broil them for an extra minute or two to brown the tops. Sometimes I forget. Still good.
Finish and serve. Let them sit for a few minutes before digging in (I always burn my mouth, sigh). Sprinkle with fresh basil or chili flakes if you fancy.

What I've Learned Along the Way (AKA Notes)

If you overbake the boats, they get a bit watery—though some bread on the side for soaking helps solve that problem.
Using cottage cheese instead of ricotta makes it lighter, but be prepared for a bit more liquid in the pan.
I used to salt the scooped zucchini and let them sit to draw out moisture, but honestly, I don’t notice a huge difference so I skip that now unless I’m feeling patient (rarely).

Wild Experiments (Some Worked, Some Didn't)

Tried swapping in ground turkey once—good, but a little bland. Needed more herbs.
Added chopped olives and sun-dried tomatoes another time—actually, that was pretty tasty!
Don’t try canned tuna. Trust me. It sounded like a clever shortcut, but… nope.
If you’re dairy-free, I’ve used vegan cheese blends and they melt okay, just don’t expect a perfect cheese pull.

What You'll Need in the Kitchen (and What to Do If You Don't Have It)

Baking tray (though I once used a roasting pan—it worked fine, just took longer to clean)
Spoon or melon baller (but a regular teaspoon does the digging just as well in my experience)
Mixing bowl
Knife and chopping board

Honestly, if you're missing something, improvise. That’s half the fun of home cooking, right?

Zucchini Boats Stuffed with Cheese & Chicken

How to Store (Assuming You Don't Eat 'Em All)

Technically, these keep in the fridge for about 2 days in a sealed container. They reheat surprisingly well in the microwave, though the boats get a bit softer. I think they actually taste better the next day, but truthfully, in my house, leftovers are usually just a rumor.

How We Like to Serve These Boats (Your Mileage May Vary!)

I love tossing a quick green salad on the side—sometimes just arugula with lemon juice and olive oil. My eldest likes his with a pile of garlic bread, which is not exactly low-carb, but hey, whatever floats your boat. Sometimes we’ll just eat them straight off the baking tray while hovering in the kitchen. No shame.

Things I Wish I'd Known (Pro Tips, Learned the Hard Way)

I once tried rushing the baking and pulled them out too soon; the zucchini was still crunchy—not in a good way. Be patient.
Don’t skip preheating the oven. Seriously, I always think it’ll be fine but it really does matter for that bubbly cheese finish.
If you have extra filling, just bake it in a ramekin on the side. Little chef’s treat.

FAQ: Real Questions, Real Answers

Can I make these ahead of time?
Yep, you can assemble and stuff the boats a few hours (or even a day) ahead, then bake when you’re ready. I wouldn’t freeze them—they get a bit soggy—though I suppose you could try if you’re desperate?
Do I have to peel the zucchini?
Nope! The skin keeps things together. Plus, it’s more nutrients. Unless you really don’t like the texture, in which case, you do you.
Can I use a different meat?
For sure. Pork or turkey both work—just season them well. (See above re: tuna… just, no.)
What’s the best way to reheat?
The microwave is quickest, but if you want to crisp up the cheese again, use the oven for about 10 minutes at 350°F. Or eat them cold—I’ve done it, not bad!

Before I forget (see, I told you I get distracted), if you’re looking for a homemade marinara, Serious Eats has a solid one. Or, if you’re new to the whole zucchini boat thing, Inspired Taste has some good step-by-steps. And if you’re ever stuck for what to do with leftover chicken, I keep this list from Bon Appetit bookmarked. Anyway, hope you love these as much as my family (and Maureen) do. Let me know how it goes! And if you burn your tongue, at least you’re not alone.

Zucchini Boats Stuffed with Cheese & Chicken

Why I Keep Coming Back to This Recipe (and You Might, Too)

What You'll Need (Plus My Lazy Substitutions)

How I Throw This Together (Step by Step, Ish)

What I've Learned Along the Way (AKA Notes)

Wild Experiments (Some Worked, Some Didn't)

What You'll Need in the Kitchen (and What to Do If You Don't Have It)

How to Store (Assuming You Don't Eat 'Em All)

How We Like to Serve These Boats (Your Mileage May Vary!)

Things I Wish I'd Known (Pro Tips, Learned the Hard Way)

FAQ: Real Questions, Real Answers

Zucchini Boats Stuffed with Cheese & Chicken

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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