Sail into a low-carb weeknight meal that’s quick, easy, and gluten-free with this Italian-inspired dish.
My favorite recipes are those that have the flavor of a traditional dish—but with something deliciously more nutritious. This chicken zucchini boats recipe certainly fits the brief!
I first discovered—and quickly fell in love with—chicken zucchini boats as I transitioned off a strict Whole30 diet. There was a noticeable difference in my energy, I had fewer carb and sugar cravings, and I felt better overall. However, I’m a foodie and was over cooking with so many restrictions. But mostly I missed cheese, especially soft, salty mozzarella. It’s always been my weakness.
These chicken zucchini boats are the perfect combination of healthy and crave-worthy food. You get a hearty dose of veggies alongside juicy and delicious chicken in every deeply savory bite. But the gooey, melty mozzarella is the kicker, melding all the flavors together in rich creaminess. The bright, slightly spicy fresh basil is the proverbial cherry on top of these tasty little boats.
The best part? This dish comes together so easily in one hour flat—then reheats beautifully for a bonus meal the next day.
Are Chicken Zucchini Boats Healthy?
Chicken zucchini boats are a healthy, nutritious, and satisfying meal that’s naturally gluten-free, low in carbs, and high in protein with a moderate overall calorie count. Zucchini is packed with fiber, vitamins A and C, and potassium, making it an excellent stand-in for pasta. Chicken breast is a lean, high-quality protein source that supports muscle growth and repair, making this dish especially good after a workout. The onions and garlic add more than just flavor—they’re rich in antioxidants and compounds that may benefit heart health and reduce inflammation. The olive oil and mozzarella cheese provide heart-healthy monounsaturated fats and calcium, though the cheese also adds saturated fat.
Reduce the saturated fat by opting for part-skim mozzarella. Make a vegetarian-friendly version by swapping the chicken for plant-based protein, like crumbled tempeh or this Roasted Chickpeas Recipe.
How To Perfectly Shred Chicken
Shredded chicken is key to this dish’s flavor and texture. It has lots of surface area to absorb sauces and seasonings, making every bite flavorful. Plus, it’s a great way to use leftover cooked chicken for a quick, delicious meal. You can use any fully cooked chicken—whether it was originally poached, baked, grilled, or cooked in the slow cooker. If you’re cooking it fresh for this recipe, make sure to avoid overcooking it and let it rest before you shred it.
I’ve used three different methods to shred chicken. Using two forks to pull the meat apart in opposite directions is the lowest-tech option. You can also use a hand mixer or stand mixer with a flat beater on low speed. This is the fastest method, and it delivers evenly shredded pieces. Pulsing the chicken in a food processor will work, too—just be careful not to over-process, or you’ll end up with chicken paste. Not ideal!
How Do I Store Leftovers?
Store leftover chicken zucchini boats in an airtight container in the fridge for up to 4 days. You can also freeze them in freezer-safe bags or containers for up to 2 months. Separate layers with parchment paper. Thaw overnight in the fridge. Reheat in an oven-safe dish, covered with foil, in a preheated 350°F oven for 15–20 minutes, or until heated through. If you’re reheating directly from the freezer, add 5-10 minutes to the oven time—and always check that the center reaches a safe temp of 165°F.
Serving Suggestions
Chicken zucchini boats are a satisfying and complete meal on their own. They also pair well with lighter sides, like a bowl of Mushroom Soup Without Cream or a fresh Spring Salad. If you’re not strict about carbs, Garlic Toast leans into the Italian vibes of this dish, especially with a little Bread Dipping Oil. Top it off with a light dessert, like these surprisingly zesty Sugar-Free, Keto, Low-Carb Lemon Bars.
Ingredients
For The Boats:
- 4 medium zucchinis halved lengthwise
For The Filling:
- 1 tablespoon olive oil
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 1 pound cooked chicken breast shredded
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
For Garnish:
- Fresh basil chopped (optional)
Instructions
- Preheat the oven to 375°F.
Prep The Zucchini Boats:
- Prepare the zucchini by scooping out the seeds to create boats. Set aside the scooped flesh for use in other recipes.
Make The Filling:
- Heat the olive oil in a skillet over medium heat. Add the onions and garlic. Sauté until onions are translucent, about 7-10 minutes.
- Add the shredded chicken and marinara sauce. Cook until the mixture is heated through, roughly 3-4 minutes. Season to taste with salt and pepper.
Assemble And Bake The Zucchini Boats:
- Divide the filling evenly among zucchini boats, then place the stuffed zucchinis in a baking dish.
- Top each zucchini boat with shredded mozzarella cheese.
- Bake in the preheated oven until the zucchini is fork-tender and the cheese is bubbly and golden, about 30 minutes.
- Garnish with fresh basil. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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