Baked Zucchini Boats with Chicken and Cheese

When zucchini are in peak season, this simple baked zucchini boat recipe is a great way to turn a few basic ingredients into a full meal. Tender zucchini halves are filled with finely chopped chicken breast, juicy tomatoes and a handful of semi-hard yellow cheese, then baked until the vegetables soften and the topping melts. The result is a light but satisfying dish that works for lunch or dinner and feels perfect for a casual family meal.

• Cut the zucchini in half lengthwise and scoop out the inside with a spoon to make boats.
• Finely chop the zucchini flesh you scooped out.
• Finely chop the chicken breast and the tomatoes.
• In a bowl, mix the chopped zucchini flesh, chicken breast and tomatoes. Add a little salt, sweet paprika and Herbes de Provence, then stir to combine.
• Spoon the prepared filling into the zucchini boats.
• Grate the cheese and sprinkle it over the stuffed zucchini boats.
• Bake in a preheated oven at 350°F (180°C) for about 30 minutes.

Why you will love these zucchini boats

These zucchini boats are hearty enough to serve as a main dish but still feel light and fresh. The combination of chicken, tomatoes and melted cheese gives you protein, vegetables and comfort in every bite without needing many side dishes.

Ingredients you need for this recipe

You only need everyday ingredients: zucchini, chicken breast, tomatoes, semi-hard yellow cheese and a few pantry spices. Using Herbes de Provence and sweet paprika adds flavor without making the recipe complicated, so it stays accessible even for beginner cooks.

What cheese works best

Semi-hard yellow cheese, so a mild cheddar, gouda or Monterey Jack will work well in this recipe. Choose a cheese that melts easily and has a gentle flavor, so it complements the vegetables and chicken without overpowering them.

How to prepare the zucchini boats

To turn zucchini into “boats,” simply cut them in half lengthwise and scoop out the center with a spoon. Leave a border of flesh so the skin holds its shape in the oven, and save the scooped-out flesh for the filling so nothing goes to waste.

Tips for juicy chicken and tender zucchini

Finely chopping the chicken and mixing it with tomatoes and zucchini flesh keeps the filling moist while it bakes. Avoid overbaking; once the zucchini are tender and the cheese is melted and lightly golden, the dish is ready to come out of the oven.

Serving ideas for a family meal

Serve these zucchini boats warm, straight from the oven, with a simple green salad or some crusty bread on the side. They also pair nicely with rice, quinoa or mashed potatoes if you want a more filling plate for bigger appetites.

How to store and reheat leftovers

Store leftover stuffed zucchini in an airtight container in the refrigerator for up to two days. Reheat in the oven or air fryer until hot through and the cheese is melty again, which helps keep the texture better than microwaving.

Variations and ingredient swaps

You can swap chicken breast for ground chicken or turkey if that is what you have on hand. For a different flavor, try using a mix of cheeses or adding a small handful of chopped fresh herbs like parsley or basil to the filling after baking.

FAQ

Can I use ground chicken instead of chopped chicken breast?

Yes, you can replace the finely chopped chicken breast with ground chicken; just mix it raw with the zucchini flesh and tomatoes, then bake until fully cooked.

Do I need to peel the zucchini before baking?

No, you do not need to peel the zucchini; the skin helps the boats keep their shape in the oven and becomes tender after baking.

5. How do I know when the zucchini are done baking?

The zucchini are done when they are tender when pierced with a fork and the cheese on top is fully melted and lightly golden.