Skinny BBQ Chicken Stuffed Zucchini (Printable Version)

Zucchini boats filled with BBQ chicken and melted cheddar, offering a light, flavorful, and protein-packed dish.

# Needed Ingredients:

→ 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 barbecue sauce, gluten-free

→ Dairy

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

→ Herbs & Seasonings

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

# Steps:

01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly grease with cooking spray.
02 - Wash zucchini thoroughly. Slice each lengthwise in half. Using a spoon, carefully scoop out the center flesh, leaving approximately 1/4 inch shell intact. Chop and reserve 1/2 cup of scooped flesh for filling.
03 - Arrange zucchini boats cut-side up in prepared baking dish. Lightly brush with olive oil and season generously with salt and pepper.
04 - Heat 1 teaspoon olive oil in skillet over medium heat. Sauté chopped onion for 2-3 minutes until translucent. Add reserved zucchini flesh and cook for 1-2 minutes until tender.
05 - In mixing bowl, combine shredded chicken, sautéed onion and zucchini mixture, and barbecue sauce. Stir until well incorporated.
06 - Distribute chicken mixture evenly among zucchini boats. Top each boat with shredded cheddar cheese.
07 - Cover baking dish with aluminum foil. Bake for 20 minutes.
08 - Remove foil and bake for additional 5 minutes until cheese is melted and bubbly.
09 - Remove from oven and allow to cool for 2-3 minutes. Garnish with fresh cilantro if desired. Serve warm.

# Expert Advice:

01 -
  • You get to feel virtuous eating vegetables while satisfying that craving for hearty, smoky BBQ chicken.
  • The whole thing comes together in under an hour, making weeknight dinners feel less like a chore and more like a win.
  • One dish, minimal cleanup, and everyone at the table gets something they actually want to eat.
02 -
  • Don't scoop the zucchini boats too aggressively or you'll puncture the bottom and end up with a soggy, leaking mess—a light hand with the spoon is your friend here.
  • If your zucchini are particularly large, they might need an extra 5 minutes of baking time, so test the flesh with a fork before you call them done.
03 -
  • Scoop your zucchini boats the day before and store them in the fridge—it saves you time on cooking day and lets the zucchini relax slightly so they're easier to work with.
  • Use a sturdy grill or cast iron to finish these under the broiler for a minute if you want the cheese to get darker and crispier without overbaking the zucchini.
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