Cheesy BBQ Chicken Stuffed Zucchini Boats

Looking for the perfect low-carb dinner that doesn’t skimp on flavor?

These BBQ chicken stuffed zucchini boats are about to rock your weeknight dinner game! Tender zucchini cradles a mouthwatering mixture of shredded chicken smothered in tangy BBQ sauce, then gets topped with melty cheddar cheese that creates the most satisfying golden crust.

What makes these zucchini boats truly special is how they transform simple ingredients into something extraordinary. The natural sweetness of the zucchini pairs perfectly with the smoky-sweet BBQ chicken, while the sharp cheddar adds that irresistible cheesy pull that makes everyone reach for seconds.

Plus, they’re ready in just an hour, making them perfect for busy weeknights when you want something that feels special without hours of work.

Ingredients

For the zucchini boats:

• Olive oil, for greasing pan
• 4 medium zucchini, sliced in half lengthwise (look for zucchini that is similar in size)
• 1 1/2 tablespoons olive oil, divided

For the filling:

• 2 garlic cloves, minced
• 1/2 red onion, finely diced
• 1 pound (about 2 1/2 cups) cooked shredded chicken breast (can also be from a rotisserie chicken)
• 1 cup low sugar BBQ sauce, divided (I like Stubb’s Spicy BBQ Sauce), plus more if you like it extra saucy
• 1 1/4 cup shredded sharp cheddar cheese, divided

To garnish:

• Fresh cilantro, chopped
• Green onions, thinly sliced

Steps

1. Preheat oven to 400°F (205°C). Grease a 9×13 inch baking pan with olive oil. This temperature ensures the zucchini cooks through while still maintaining some structure.
2. Using a spoon, carefully scoop centers from zucchini while leaving a 1/4-inch rim to create boats. (Save the zucchini pulp for smoothies, fritters, or to add to soups!) Place hollowed zucchini in the greased pan; they should fit snugly together. If all 8 halves won’t fit in one pan, use two pans to avoid overcrowding.
3. Brush zucchini with about 1 tablespoon olive oil, making sure to coat all exposed surfaces. This prevents the zucchini from drying out during baking. Alternatively, you can spray them with an all-natural oil-only cooking spray for more even coverage.
4. Heat the remaining 1/2 tablespoon olive oil in a medium skillet over medium heat. Add onions and garlic, and sauté for 3-4 minutes until softened and fragrant but not browned. Watch carefully as garlic can burn quickly.
5. Transfer the sautéed mixture to a large bowl then stir in shredded chicken, 1/2 cup BBQ sauce and 1/2 cup shredded cheddar cheese. Mix until thoroughly combined and all chicken is coated with sauce. The mixture should be moist but not soggy.
6. Spoon the BBQ chicken mixture evenly into the zucchini boats, mounding slightly but pressing gently to ensure it stays in place. Top each with 1 tablespoon BBQ sauce (or a little extra for more sauciness) and 1 1/2 tablespoons cheese per boat.
7. Cover the pan with foil (this traps steam to help cook the zucchini) and bake for 35-45 minutes or until cheese has melted and zucchini is tender when pierced with a fork. The exact time will depend on the size of your zucchini – larger boats may need the full 45 minutes.
8. Once done, remove from oven and let rest for 5 minutes before serving. This allows the filling to set slightly. Sprinkle the tops with fresh cilantro and green onion before serving. Serves 4; 2 boats per person.

Smart Swaps

• Use ground turkey instead of chicken (cook 1 pound with the onions and garlic until no longer pink)
• Swap BBQ sauce for buffalo sauce and blue cheese for a spicy twist
• Make it vegetarian by replacing chicken with 2 cups cooked quinoa or 2 cans black beans (drained and rinsed)
• Try pepper jack cheese instead of cheddar for a spicy kick

Make It Diabetes-Friendly

• Use sugar-free BBQ sauce to reduce carbs by approximately 8g per serving
• Add 1/4 cup chopped bell peppers to the filling for extra fiber and nutrients
• Reduce cheese to 3/4 cup total (saves about 5g fat per serving)
• Pair with a side salad dressed with 1 tablespoon olive oil and vinegar to slow carbohydrate absorption

Pro Tips

• For meal prep, prepare the boats through step 6, then refrigerate for up to 24 hours before baking
• Save the scooped zucchini pulp! Mix it with an egg and 1/4 cup almond flour for quick zucchini fritters
• For extra flavor, add 1 teaspoon smoked paprika to the chicken mixture
• To test if zucchini is done, insert a fork into the thickest part – it should slide in easily but the zucchini shouldn’t be mushy