Description
Stuffed zucchini boats with creamy chicken are a rich, cheesy, and flavorful main dish that’s low-carb and easy to make. Perfect for a weeknight or meal prep.
Ingredients
2 medium zucchini
1 ½ cup pre-cooked chicken, cubed or shredded
3 tablespoon olive oil, divided
½ medium onion, finely diced
½ teaspoon garlic powder
7 cherry or plum tomatoes, halved
½ cup grated parmesan
1 teaspoon oregano or Italian herbs
Salt and pepper to taste
¾ cup heavy cream
½ cup Colby jack cheese or sharp cheddar
Instructions
1. Preheat oven to 375°F and prepare a baking dish.
2. Cut zucchinis in half lengthwise and scoop out the center. Brush with 1 tbsp olive oil and set aside.
3. Heat 2 tbsp olive oil in a skillet. Sauté diced onion and cherry tomatoes until soft.
4. Add garlic powder, herbs, salt, pepper, and pre-cooked chicken. Stir well.
5. Pour in heavy cream and Colby jack cheese. Stir until the mixture thickens.
6. Spoon the creamy mixture into the zucchini boats. Top with parmesan.
7. Bake for 20–25 minutes until cheese is bubbly and golden.
8. Let cool for 5 minutes. Serve warm.
Notes
You can substitute Colby jack with mozzarella or cheddar.
Make ahead: Prep and stuff zucchinis, then refrigerate to bake later.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 280
- Sugar: 3g
- Sodium: 410mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 75mg