Go Back

BBQ Pulled Chicken Stuffed Zucchini Boats - Easy, Flavor-Packed Comfort Food

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium zucchini, about 8–9 inches long
  • 2 cups cooked, shredded chicken (rotisserie works great)
  • 3/4 cup BBQ sauce, plus more for drizzling
  • 1/2 small red onion, finely diced
  • 1 garlic clove, minced
  • 1 teaspoon smoked paprika (optional, for extra smokiness)
  • 1/2 teaspoon chili powder (optional, for heat)
  • 1 tablespoon olive oil
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • Salt and pepper, to taste
  • Fresh cilantro or parsley, chopped, for garnish
  • Optional toppings: sliced green onions, pickled jalapeños, a squeeze of lime

Method
 

  1. Preheat and prep your pan. Heat the oven to 400°F (200°C). Line a baking sheet or a large baking dish with parchment or lightly oil it.
  2. Prepare the zucchini. Trim the ends, slice each zucchini in half lengthwise, and use a spoon to scoop out the center to form a “boat.” Leave about 1/4 inch of flesh all around. Reserve about 1/2 cup of the scooped zucchini, finely chopped.
  3. Season the boats. Brush the cut sides with olive oil and sprinkle with salt and pepper. Arrange them cut side up on the prepared pan.
  4. Sauté the aromatics. In a skillet over medium heat, add a drizzle of olive oil. Cook the red onion for 2–3 minutes until softened. Stir in the garlic and the chopped zucchini flesh. Cook another 1–2 minutes until fragrant.
  5. Build the filling. Add the shredded chicken, BBQ sauce, smoked paprika, and chili powder to the skillet. Stir to combine. Taste and season with salt and pepper. The mixture should be saucy but not runny. If it’s dry, add a bit more BBQ sauce or a splash of water.
  6. Stuff the boats. Spoon the chicken mixture evenly into the zucchini. Press down gently so the filling settles. Top with shredded cheese.
  7. Bake. Place the pan in the oven and bake for 18–22 minutes, until the zucchini is tender and the cheese is melted and lightly browned. If the cheese needs more color, broil for 1–2 minutes, watching closely.
  8. Finish and serve. Let the boats rest for 5 minutes. Drizzle with a little extra BBQ sauce if you like. Top with cilantro or parsley, and add green onions or pickled jalapeños for a pop of brightness. Serve warm with a simple salad or corn on the side.