Skinny BBQ Chicken Zucchini Boats (Printable)

Zucchini boats filled with BBQ chicken and melted cheddar for a light, satisfying dish.

# What you'll need:

→ Vegetables

01 - 4 medium zucchini
02 - 1 small red onion, finely chopped

→ Protein

03 - 2 cups cooked chicken breast, shredded

→ Sauces

04 - 1/2 cup BBQ sauce, gluten-free certified

→ Dairy

05 - 1/2 cup reduced-fat shredded cheddar cheese

→ Herbs & Seasonings

06 - 1 teaspoon olive oil
07 - Salt and black pepper to taste
08 - 2 tablespoons fresh cilantro, chopped (optional garnish)

# Method:

01 - Preheat oven to 400°F. Line baking dish with parchment paper or lightly grease surface.
02 - Wash zucchini and halve lengthwise. Scoop centers with spoon, maintaining 1/4 inch shell thickness. Chop and reserve 1/2 cup of scooped flesh.
03 - Position zucchini boats cut-side up in prepared dish. Brush lightly with olive oil and season with salt and pepper.
04 - Heat 1 teaspoon olive oil in skillet over medium heat. Sauté onion 2-3 minutes until translucent. Add reserved zucchini flesh and cook 1-2 minutes.
05 - In mixing bowl, combine shredded chicken, sautéed onion mixture, and BBQ sauce. Mix thoroughly until evenly distributed.
06 - Distribute chicken mixture evenly among zucchini boats. Top each with shredded cheddar cheese.
07 - Cover dish with aluminum foil and bake 20 minutes. Remove foil and bake additional 5 minutes until cheese melts and bubbles.
08 - Remove from oven and cool slightly. Garnish with fresh cilantro if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • The zucchini gets tender and slightly caramelized while staying sturdy enough to hold a generous filling without falling apart.
  • You're eating a complete protein-packed meal that tastes indulgent but fits perfectly into any eating style you're following.
  • There's something satisfying about a dish you can build with your hands and watch transform in the oven.
02 -
  • If you scoop the zucchini flesh too thin, the boats will collapse or leak filling all over the dish; leave that quarter-inch shell intact and you'll be fine.
  • Don't skip the step of sautéing the reserved zucchini flesh and onion—cooking them first adds depth and prevents watery, bland filling.
03 -
  • Buy rotisserie chicken from your grocery store to cut prep time in half—no shame in that shortcut, and it tastes just as good as chicken you poached yourself.
  • If your zucchini are on the smaller side, you might only need three boats to serve four people, so adjust your filling amounts accordingly to avoid waste.
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