Chicken Parmesan Stuffed Zucchini Boats

Why This Is My Favorite Stuffed Zucchini Recipe

Every summer, these stuffed zucchini boats go on my must-make list. Here’s why I love them so much!

• Simple swaps lighten up a classic. Instead of breading and frying the chicken, I sauté it to give the chicken some light browning, then simmer it in marinara sauce with Parmesan. And then instead of serving this over pasta, I scoop it into zucchini boats and top them with cheese. 
• Kid-friendly. Maddie and Cason both devour this recipe! I mean what’s not to love? Tender chicken covered in sauce and cheese? Yes please! All the deliciousness tucked inside will get your picky eaters to eat the zucchini! 
• Healthy weeknight meal. These stuffed zucchini boats are a great low carb, high protein dinner that’s fast and easy to make too. 

What You’ll Need

The ingredient list for these chicken Parmesan stuffed zucchini boats is surprisingly short! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Zucchini – Use medium zucchini, which have a good amount of room for stuffing without being too huge to fit in a baking pan.
• Shredded mozzarella cheese – Or you can use an Italian blend if you’d like.
• Fresh basil – For garnish.
• Avocado oil – Or another oil you like to use for cooking.
• Red onion – For extra flavor in the filling.
• Boneless skinless chicken breast – You can use chicken thighs if you prefer, but make sure they’re still boneless and skinless. They take a little longer to cook, too.
• Tomato basil pasta sauce – Look for one without any added sugar to keep this recipe low carb.
• Parmesan cheese – I recommend grating your own because it will have better flavor and melt more smoothly.

How to Prep Zucchini for Stuffing

To make the stuffed zucchini boats, first you need to start with the boats. Slice the stem off the zucchini and then slice zucchini in half lengthwise. Using a spoon, scoop about 1/2″-1″ of the flesh out of each zucchini half, creating what looks like a boat. Place the scooped out zucchini halves in a baking dish, flesh side up.

How to Make Stuffed Zucchini Boats

Once you’ve got the zucchini prepped, the rest is a breeze!

• Cook the onion. Heat a skillet over medium-high heat. Add the avocado oil and red onion and cook until the onion is translucent, about 2 minutes.
• Add the chicken. Stir in the chicken breast and cook for about 4 minutes, or until the chicken is cooked through.
• Finish the filling. Pour the sauce into the pan and stir in the Parmesan cheese. Bring to a slow simmer, then remove from the heat.
• Assemble. Divide the filling into the zucchini boats and sprinkle with mozzarella.
• Bake. Place the pan in a 350ºF oven and bake uncovered for 20 minutes.
• Serve. Garnish with fresh basil and serve.

Tips and Variations

This recipe is easy, but I have a few more tips to help you make sure it turns out perfect.

• Swap in another summer squash. Yellow squash works or you can use round zucchini and stuff it standing up, like a pepper. There’s also yellow zucchini, white zucchini, and so many other varieties!
• Make them softer if you’d like. Prefer a more tender zucchini boat? You can cover the pan with foil and the zucchini “shells” will steam as they bake, making them softer.
• Serve with extra sauce if desired. If you like things saucy, spoon some of the tomato basil pasta sauce on top of the stuffed zucchini boats once you plate them.

What to Serve With Zucchini Boats

I think a salad is the perfect pairing with this recipe! You can keep it simple and just buy a bag of greens and toss it with Balsamic Vinaigrette and some shaved Parmesan. Or make something with Italian-inspired flavors like my Italian Grinder Salad or Burrata Caprese.

How to Store and Reheat Leftovers

• Refrigerator: Transfer leftover stuffed zucchini boats to an airtight container and refrigerate for 3 to 4 days.
• Freezer: You can freeze these zucchini boats in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator before reheating.
• To reheat: Warm in the microwave or in a 350ºF oven until heated through.

More Zucchini Recipes

• Ground Beef and Zucchini Skillet
• Zucchini Roll Ups
• 30 Minute Zucchini Chicken Enchilada Skillet
• Crispy Healthy Air Fryer Zucchini Fries