Cheesy BBQ Chicken Stuffed Zucchini Boats

Cheesy BBQ Chicken Stuffed Zucchini Boats: Your New Weeknight Hero!

Hey there, flavor adventurer! Isla here from BiteTide, ready to ride the tastiest wave in your kitchen this week. Ever have one of those nights where you’re craving something cozy and indulgent, but your energy tank is running on empty? That exact moment – standing in my kitchen after a chaotic day, staring at a mountain of zucchini from my neighbor’s garden and leftover BBQ chicken – sparked these Cheesy BBQ Chicken Stuffed Zucchini Boats. Picture this: tender zucchini halves transformed into edible canoes, piled high with smoky-sweet BBQ chicken and bubbling sharp cheddar, roasted until the cheese gets those irresistible golden freckles. It’s comfort food that hugs you back without weighing you down – low-carb magic that tastes like a cheat meal but fuels you like a champ. Perfect for busy weeknights, meal prep warriors, or when you just need a dinner win that’ll have everyone asking for seconds. Trust me, these boats are about to become your new favorite vessel for flavor!

Sunset Dinners & Zucchini Surprises

This recipe takes me straight back to my coastal hometown summers. My dad, a fisherman with salt in his veins and a grill master at heart, would come home with the day’s catch… and inevitably, armfuls of zucchini from our tiny backyard garden (those things grow like sea grass after a storm!). One sweltering August evening, Mom was out, Dad was in charge, and we had a fridge full of leftover grilled chicken from a block party. “Time to get creative, kiddo!” he declared. We hollowed out those giant zucchinis like we were carving treasure chests, mixed the chicken with his fiery homemade BBQ sauce (the secret ingredient was cola, shh!), and topped it with whatever cheese we could find. As we ate them on our porch watching the sunset, the sticky sauce on our fingers and the ocean breeze in our hair, it hit me: the best meals aren’t fussy. They’re born from what you have, shared with who you love. These zucchini boats? They taste like that golden-hour magic every single time.

Cheesy BBQ Chicken Stuffed Zucchini Boats

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• Author: islamerrick
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

Smoky, cheesy, and packed with juicy BBQ chicken—these zucchini boats are a low-carb comfort food dream. Roasted until tender and bubbling with melty cheddar, they’re the kind of easy dinner that feels indulgent but keeps it light and clean.

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Ingredients

Scale 1x2x3x

Olive oil, for greasing pan

4 medium zucchinis, halved lengthwise

1½ tbsp olive oil, divided

2 garlic cloves, minced

½ red onion, finely diced

1 lb (approx. 2½ cups) cooked shredded chicken breast

1 cup low sugar BBQ sauce (divided), plus extra if desired (Stubb’s Spicy recommended)

1¼ cup shredded sharp cheddar cheese, divided

For garnish:

Chopped cilantro

Sliced green onions

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Instructions

Prep oven: Preheat to 375°F (190°C). Lightly grease a large baking dish with olive oil.

Scoop the boats: Use a spoon to hollow out zucchini halves, leaving a bit of edge to hold the filling. Place in the dish.

Sauté base: In a skillet, heat 1 tbsp olive oil. Add garlic and onion, cook until softened. Stir in shredded chicken and ¾ cup BBQ sauce. Heat through.

Stuff & top: Fill zucchini boats with BBQ chicken mix. Drizzle remaining ¼ cup BBQ sauce over the top, then sprinkle with cheddar.

Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 5–10 minutes until cheese is bubbly.

Garnish & serve: Top with fresh cilantro and green onions before serving.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Dinner

Nutrition

• Calories: 370
• Fat: 20g
• Carbohydrates: 12g
• Protein: 35g

What You’ll Need (Flavor Breakdown!)

• Olive oil, for greasing pan – Your non-stick BFF! Avocado oil works great too if you prefer a higher smoke point.
• 4 medium zucchinis, halved lengthwise – Chef’s Pick: Look for firm, glossy ones about 7-8 inches long. Too big = watery, too small = hard to stuff! Run your fingernail along the skin – it should leave a mark but not puncture easily.
• 1½ tbsp olive oil, divided – We’ll use some for sautéing aromatics and reserve a touch for drizzling magic later.
• 2 garlic cloves, minced – Fresh is best! Hack: Use a microplane for super-fine mincing that melts into the filling. Jarred minced garlic works in a pinch (about 1 tsp).
• ½ red onion, finely diced – Adds sweet sharpness! Yellow onion works, but red gives vibrant color and milder bite. Soak diced onion in cold water for 5 mins if you want to tame the raw edge.
• 1 lb (approx. 2½ cups) cooked shredded chicken breast – Time-Saver Alert: Rotisserie chicken is your MVP here! Leftover grilled or baked chicken works beautifully. Thighs add extra juiciness if you prefer.
• 1 cup low sugar BBQ sauce (divided), plus extra if desired (Stubb’s Spicy recommended) – Flavor Secret: Low-sugar sauces (like Stubb’s) keep the carbs in check and let the smoky notes shine! Sweet Baby Ray’s or homemade work too – adjust to your sweetness preference. Reserve some for drizzling!
• 1¼ cup shredded sharp cheddar cheese, divided – Cheesy Pro Tip: Buy a block and shred it yourself! Pre-shredded cheese has anti-caking agents that can make it melt less smoothly. Sharp cheddar gives that tangy punch – mix in smoked gouda or pepper jack for fun twists!
• For garnish: Chopped cilantro & Sliced green onions – The FRESH factor! Cilantro adds brightness, green onions give mild crunch. Parsley or chives are fab swaps if cilantro’s not your thing.

Let’s Set Sail: Building Your Flavor Boats

Step 1: Prep Your Harbor (Oven & Pan)
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish (9×13 inch works great!) with olive oil – use your fingers or a pastry brush to get into the corners. This prevents sticking and helps the zucchini caramelize slightly. Chef’s Hack: Line the dish with foil first for easier cleanup if you’re drowning in dishes already!

Step 2: Carve Your Canoes (Zucchini Scooping)
Halve the zucchinis lengthwise. Now, grab a spoon – a sturdy teaspoon or small tablespoon works best. Scoop out the center seeds and flesh, leaving a sturdy ¼-inch thick “boat” shell to hold your filling. DO NOT TOSS THE SCOOPED GOODNESS! Finely chop about ½ cup of it and add it to your filling mix later for extra veggie power and zero waste. Place the hollowed boats cut-side up in your greased dish. Pro Tip: Rub the insides lightly with a tiny bit of the reserved olive oil and a pinch of salt – this boosts flavor and helps prevent sogginess!

Step 3: Build Your Flavor Base (Sauté Time)
Heat 1 tbsp of olive oil in a skillet over medium heat. Add the minced garlic and diced onion. Sauté for 3-4 minutes until the onion turns translucent and the garlic smells AMAZING (don’t let it brown!). Stir in the shredded chicken and ¾ cup of that glorious BBQ sauce. Got that chopped zucchini flesh? Toss it in now! Heat everything through for 2-3 minutes until it’s warm, saucy, and smelling like a backyard BBQ. Chef’s Note: If the mix looks dry, add another splash of BBQ sauce or even a tbsp of chicken broth. It should be moist but not runny!

Step 4: Load ‘Em Up! (Stuffing & Cheesing)
Generously spoon the BBQ chicken mixture into your zucchini boats, packing it down gently. You want them heaping! Drizzle the remaining ¼ cup BBQ sauce over the top of the filling – this creates a sticky, caramelized glaze. Now, shower them with 1 cup of the shredded cheddar cheese (reserve ¼ cup for later). Floodgate Tip: Press the cheese lightly into the filling so it adheres and melts evenly.

Step 5: Anchor Down & Bake (Oven Magic)
Cover the baking dish tightly with foil. Bake for 25 minutes – this steams the zucchini to tender perfection. Carefully remove the foil (hello, burst of steam!). Sprinkle the reserved ¼ cup cheese over the boats. Bake uncovered for another 5-10 minutes, just until the cheese is gloriously melted, bubbly, and maybe even lightly golden at the edges. Watch Closely: Ovens vary! Don’t let the cheese go from golden to Gremlin.

Docking Your Delicious Boats

Pull those beauties out of the oven – they’ll be bubbling and begging to be devoured! Let them rest for just 5 minutes (this helps them set so the filling doesn’t tumble out). Then, shower them with the chopped cilantro and sliced green onions. That pop of green makes them look restaurant-worthy! Serve immediately while hot and cheesy. These stand tall on their own for a light meal, or pair them with a simple arugula salad with lemon vinaigrette, or some roasted sweet potato wedges if you want extra comfort vibes. Grab a fork (and maybe extra napkins – it’s BBQ, after all!), and dive in!

Ride Your Own Flavor Wave (Variations!)

This recipe is your oyster (or should I say, zucchini boat?). Make it your own!

• Spicy Kick: Add 1 diced jalapeño (seeds removed for mild, kept for heat!) to the onion/garlic sauté. Use Pepper Jack cheese instead of cheddar! Swap Stubb’s Spicy for an even hotter BBQ sauce.
• Tex-Mex Fiesta: Stir ½ cup black beans (drained/rinsed) and ½ cup corn kernels (fresh, frozen, or roasted) into the chicken mix. Swap BBQ sauce for ¾ cup salsa + 2 tbsp chipotle in adobo sauce. Top with Monterey Jack cheese and avocado slices after baking.
• Pulled Pork Paradise: Got leftover pulled pork? Swap it for the chicken! Use a slightly sweeter BBQ sauce. Top with coleslaw after baking for incredible crunch.
• Mediterranean Cruise: Swap BBQ sauce for ¾ cup marinara + 1 tsp dried oregano. Use cooked ground turkey or lamb. Top with feta cheese crumbles and fresh mint instead of cheddar/cilantro.
• Keto/Low-Carb Focus: Ensure your BBQ sauce is truly low-sugar/no-sugar added. Increase the cheese topping and add a sprinkle of crispy bacon bits before baking.

Isla’s Kitchen Confessions

These zucchini boats have sailed quite the journey in my kitchen! The very first batch? Let’s just say I got overzealous with the scooping and one boat capsized spectacularly mid-bake (RIP, dinner). Lesson learned: leave sturdy walls! I also used to drown them in BBQ sauce, resulting in a slightly soupy situation. Now, I’m all about that balance – saucy filling, light drizzle on top. The biggest evolution? Embracing the zucchini guts! Chopping and adding the scooped flesh back into the filling was a game-changer for texture and reducing waste. My kids now call them “BBQ Treasure Boats,” and hearing them argue over the cheesiest one is my favorite kitchen soundtrack. It’s proof that sometimes the messiest experiments lead to the most beloved recipes. Don’t stress perfection – just embrace the cheesy, BBQ-scented joy!

Your Burning Questions, Answered!

Q: Can I make these ahead of time?
A: Absolutely! Prep is your friend. You can hollow the zucchini boats 1 day ahead, wrap them in damp paper towels, and store in an airtight container in the fridge. Make the BBQ chicken filling (sans cheese) up to 2 days ahead. Assemble (stuff, sauce, cheese) just before baking. Add 5 minutes to the covered bake time if starting from cold.

Q: Help! My zucchini boats turned out watery. How do I prevent that?
A: Wateriness is enemy #1! Here’s the battle plan: 1) Choose Wisely: Medium zucchinis are best – giant ones hold more water. 2) Salt & Sweat (Optional but Helpful): After scooping, sprinkle the insides lightly with salt. Let sit 10 mins. Blot thoroughly with paper towels. 3) Don’t Overbake: Stick to the recommended time.