Skinny BBQ Chicken Zucchini Boats

My sister called mid-afternoon last summer asking what I was making for dinner, and I found myself staring at four massive zucchini from the farmer's market and a container of rotisserie chicken. Something clicked when I realized I could hollow those zucchini out like little boats and fill them with something warm and tangy. The kitchen smelled incredible within minutes, and she showed up exactly when the cheese was bubbling. That's when these became my go-to when I want something that feels indulgent but leaves me actually feeling good afterward.

I made this for my coworker's potluck once, hesitantly, because zucchini boats seemed maybe too homey for sharing. She came back for seconds and asked for the recipe before she even finished eating, which told me everything I needed to know about whether this dish works.

Ingredients

• Medium zucchini (4): Look for ones that are firm and relatively uniform in size so they cook evenly, and don't pick the giant ones or they'll be watery.
• Red onion, finely chopped (1 small): The sharpness mellows as it cooks and adds a sweetness that balances the BBQ sauce perfectly.
• Cooked chicken breast, shredded (2 cups): Rotisserie chicken from the store is your secret weapon here because it saves time and honestly tastes better than when I poach my own.
• BBQ sauce (½ cup): This is where your personality goes into the dish, so pick one you actually like, and grab a gluten-free version if that matters to you.
• Reduced-fat cheddar cheese, shredded (½ cup): It melts beautifully and won't overpower the chicken, though Monterey Jack works just as well.
• Olive oil (1 teaspoon): Just enough to brush the boats and sauté the aromatics without making the dish feel heavy.
• Salt, pepper, and fresh cilantro (optional): Season to your taste as you go, and the cilantro is optional but adds a fresh brightness if you have it on hand.

Instructions

Get your oven ready and set the stage:

Preheat to 400°F and line your baking dish with parchment paper so cleanup is painless later. This small step always feels worth it.

Prepare the zucchini boats:

Wash and slice each zucchini lengthwise, then use a spoon to gently scoop out the centers, leaving about a quarter inch of flesh as your boat shell. Chop up the scooped flesh and set aside about half a cup because you'll sauté it in a moment.

Season and oil the boats:

Arrange your hollowed zucchini halves cut-side up in the baking dish, brush lightly with olive oil, and sprinkle with salt and pepper. This is when you start to see what they'll become.

Cook the aromatic base:

Heat a skillet over medium heat, add olive oil, and sauté the chopped onion until it softens and turns translucent, about two to three minutes. Add your reserved zucchini flesh and let it cook down for another minute or two until it's tender.

Combine the filling:

In a bowl, mix together your shredded chicken, the sautéed onion and zucchini, and the BBQ sauce, stirring until everything is evenly coated. Taste it here and adjust the seasoning because this is your chance.

Stuff and top:

Spoon the chicken mixture generously into each zucchini boat, then sprinkle the shredded cheese over the top of each one. Don't be shy with the filling.

Bake covered, then uncover:

Cover the baking dish with foil and bake for twenty minutes so the zucchini stays moist. Remove the foil and bake another five minutes until the cheese is melted and just starting to bubble at the edges.

Finish and serve:

Let the boats cool for a minute or two, garnish with fresh cilantro if you're using it, and serve while everything is still warm. The flavors are best when they're fresh from the oven.

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My roommate surprised me once by making these without asking, because she'd apparently been watching me cook them and decided to take over dinner. Walking into the kitchen and smelling that warm, slightly smoky aroma made me realize this dish had crossed over from being something I made to something that belonged to both of us.

The Magic of Using What You Have

This recipe thrives on flexibility, which is honestly why I keep coming back to it. Rotisserie chicken saves your sanity on nights when you don't have time to cook protein from scratch, and honestly, it tastes incredible here because the BBQ sauce does most of the heavy lifting. If you don't have cilantro, fresh parsley works, and if you only have mozzarella in your fridge, that melts beautifully too. The skeleton of this dish is strong enough that it welcomes your substitutions.

Why This Works as a Light Meal

Zucchini is mostly water and fiber, which means you can stuff it generously and still end up with something that feels lighter than it has any right to be. The protein from the chicken keeps you satisfied for hours, and because there's no rice or pasta hiding underneath, you're actually tasting the real flavors instead of feeling weighed down. I've served this to friends who are actively trying to eat better, and they're always shocked by how satisfying it is.

Making It Your Own

Once you understand the basic structure, this dish becomes your playground. Some nights I add a pinch of smoked paprika to the filling for depth, and other times I'll stir in a tablespoon of hot sauce if I'm in that kind of mood. The beauty is that the zucchini and chicken are neutral enough to play well with whatever direction you want to take it. These little tweaks keep the recipe from ever feeling boring, even when you make it constantly.

• A tiny sprinkle of smoked paprika transforms the flavor profile and makes everything taste more complex.
• If you want to sneak in extra veggies, finely diced bell peppers or corn kernels work beautifully mixed into the filling.
• Leftover boats reheat perfectly in a 350°F oven for about ten minutes, covered with foil so they don't dry out.

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This is the kind of dish that quietly becomes part of your regular rotation because it asks very little of you while delivering actual satisfaction. Make it once and you'll understand why I keep coming back.

Recipe FAQs

→ Can I use a different cheese?

Yes, try Monterey Jack or mozzarella for a milder, creamy topping that melts well.

→ How do I make the dish gluten-free?

Use a certified gluten-free BBQ sauce and check all ingredients to ensure no gluten contamination.

→ What’s the best way to prepare the zucchini boats?

Slice each zucchini in half lengthwise, scoop out the center leaving a sturdy shell to hold the filling.

→ Can I prepare this meal ahead of time?

Assemble zucchini boats in advance and store covered in the refrigerator until ready to bake.

→ Is there a recommended cooking temperature?

Bake the boats at 400°F (200°C) to ensure even cooking and melted cheese topping.