Cheesy BBQ Chicken Stuffed Zucchini Boats Recipe

Get ready to fall head-over-heels for these Cheesy BBQ Chicken Stuffed Zucchini Boats! Tender zucchini loaded with saucy, smoky shredded chicken and bubbling sharp cheddar, all finished with fresh herbs—this recipe captures the essence of comfort food with a wholesome twist you can’t resist.

Ingredients You’ll Need

You’ll love how straightforward this list is—every ingredient brings its own magic, from tender zucchini to bold BBQ sauce, and, of course, plenty of melty cheddar. You probably have most of these on hand already, which means these Cheesy BBQ Chicken Stuffed Zucchini Boats are never far out of reach!

• Olive oil: For greasing your pan and brushing the zucchini—helps the veggies roast up golden and keeps everything from sticking.
• 4 medium zucchini: Look for similar-sized zucchini for even cooking; these become your “boats” and soak up all the delicious filling.
• 2 garlic cloves, minced: Fresh garlic brings savory depth to the filling and enhances every bite.
• ½ red onion, finely diced: Adds a pop of color and a gentle sweetness to balance the smokiness of the BBQ sauce.
• 1 pound cooked shredded chicken breast: Rotisserie chicken makes this extra easy and flavorful, but any cooked chicken breast will work perfectly.
• 1 cup low sugar BBQ sauce: I love Stubb’s Spicy BBQ Sauce here—it brings just the right heat, and using low sugar keeps the dish from being too sweet.
• 1 1/4 cup shredded sharp cheddar cheese: The sharper the better for real cheesy punch, but feel free to mix in your favorites.
• Cilantro & green onions: Fresh, vibrant garnishes that add a pop of color and a bright finish right before serving.

Variations

One of the best things about these Cheesy BBQ Chicken Stuffed Zucchini Boats is how easy they are to riff on—use what you have, tweak to your family’s tastes, or make them suit any dietary needs. Let your creative side shine!

• Swap the Protein: Use shredded rotisserie turkey or even pulled pork for a different (but equally irresistible) take.
• Dairy-Free Option: Choose your favorite dairy-free cheese blend for that melty finish without the lactose.
• Go Vegetarian: Replace chicken with sautéed mushrooms, spinach, or black beans for a filling, meatless twist.
• Spice Levels: Use a smoky chipotle BBQ sauce or add a dash of hot sauce for an extra kick, or go milder for sensitive palates.

How to Make Cheesy BBQ Chicken Stuffed Zucchini Boats

Step 1: Hollow and Prep Your Zucchini

Preheat your oven to 400°F and get your baking pan ready with a slick of olive oil. Slice each zucchini in half lengthwise and, using a spoon, scoop out the centers to create those perfect “boats,” leaving about a 1/4-inch rim for structure. It might get a bit messy, but don’t worry—just channel your inner sculptor! Arrange the boats snugly in your pan and brush them with a bit more olive oil.

Step 2: Sauté Aromatics

Heat ½ tablespoon olive oil in a skillet over medium heat, then add your red onion and minced garlic. Sauté for 3-4 minutes until nicely softened and fragrant—this is the flavor-building foundation that makes the filling taste so savory and satisfying.

Step 3: Mix Up That BBQ Chicken Filling

Transfer the sautéed mixture to a large bowl, then stir in your shredded chicken, 1/2 cup BBQ sauce, and ½ cup of the sharp cheddar cheese. Give everything a good toss to ensure every bit of chicken is coated and cheesy.

Step 4: Stuff and Top Your Zucchini Boats

Spoon the chicken mixture evenly into each zucchini boat, packing it in for maximum filling. Drizzle the remaining BBQ sauce over the top, then sprinkle on the rest of your cheddar cheese for that golden, oozy finish we all love.

Step 5: Bake and Garnish

Cover the pan with foil and bake for 35-45 minutes, or until the cheese is melted and the zucchini is tender when pierced with a fork. Uncover, then shower with fresh cilantro and green onion before serving—your kitchen will smell incredible!

How to Serve Cheesy BBQ Chicken Stuffed Zucchini Boats

Garnishes

Finish your Cheesy BBQ Chicken Stuffed Zucchini Boats with a flourish of chopped cilantro and green onions—they’re not just for looks! They add a burst of freshness and color to every bite, rounding out the richer, smoky flavors beautifully. A final crack of black pepper or some pickled jalapeños can take things up a notch if you love a little heat.

Side Dishes

These boats are pretty filling on their own, but if you want to make a meal of it, pair them with a crisp green salad tossed with lemon vinaigrette, summer corn on the cob, or roasted potatoes. For a lighter touch, serve alongside watermelon slices or a tangy slaw to complement the smokiness of the BBQ sauce.

Creative Ways to Present

Line up these Cheesy BBQ Chicken Stuffed Zucchini Boats family-style in a big baking dish and sprinkle with extra herbs just before bringing to the table—talk about a showstopper! Or, for a fun appetizer, slice them into smaller “boat bites” and thread a decorative pick through each for easy, party-ready finger food.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Simply pop them into an airtight container in the fridge—they’ll keep beautifully for up to 3 days. The flavors meld even more as they sit, making your next meal just as tasty as the first.

Freezing

If you want to freeze your Cheesy BBQ Chicken Stuffed Zucchini Boats, assemble and bake them first, then let them cool completely. Wrap each boat individually, place in a freezer-safe bag or container, and freeze for up to 2 months. Just be aware, the zucchini may soften a touch upon thawing, but all the flavors will still shine!

Reheating

To reheat, place your zucchini boats in a baking dish, cover with foil, and warm in a 350°F oven for about 15 minutes (longer if reheating from frozen). For a quick option, microwave in 30-second bursts—just watch for overflowing cheese! Add a touch of fresh cilantro for a just-made look and taste.

FAQs

Final Thoughts

I can’t wait for you to enjoy the zesty BBQ flavors, gooey cheese, and satisfying crunch of these Cheesy BBQ Chicken Stuffed Zucchini Boats. They’re a weeknight win or crowd-pleasing party dish—so go ahead, make a batch, and let the compliments roll in!

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