Stuffed Zucchini Boats
Updated Feb 23, 2026
Easy Stuffed Zucchini Boats with seasoned chicken and marinara. Easy 30-minute dinner with 31 grams of protein per serving.
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Stuffed zucchini boats are soo filling!
I make these stuffed zucchini boats when I’m trying to keep things lighter but still actually feel full after dinner. They’re high protein, low calorie, and one of those meals where I can eat a double portion and still be under 550 calories with about 62 grams of protein. That’s hard to beat.
It’s just zucchini halves baked, then filled with seasoned chicken and marinara, and topped with a little parmesan and mozzarella. Nothing complicated, these stuffed zucchini boats are simple, filling, and great when I’m in a calorie deficit but don’t want to feel like I’m barely eating.
Happy Cooking!
– Yumna
Stuffed Zucchini Boat Ingredients
- Zucchini: You’ll need four medium-sized zucchini for this recipe. Look for zucchini that’s evenly shaped with smooth, blemish-free skin!
- Chicken: I like to use boneless, skinless chicken breasts for this recipe, since they’re leaner, but thighs will work, too. You can also try shredded rotisserie chicken!
- Marinara sauce: You can use your favorite jarred marinara sauce or homemade marinara.
- Cheese: I like to use a combination of shredded mozzarella and parmesan cheese, but you can also use a shredded Italian cheese blend.
- Seasoning: I just use Italian seasoning, garlic powder, salt, and pepper to flavor these zucchini boats, but feel free to get creative with your favorite spices.
How to Make Stuffed Zucchini Boats with Chicken
Stuffed Zucchini Boat Recipe with Chicken
Video
Ingredients
- 4 zucchinis stems removed
- Cooking spray
- 1 pound boneless skinless chicken breast cut into small cubes
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup marinara sauce
- ¼ cup grated parmesan cheese
- ¼ cup shredded mozzarella cheese
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Cut each zucchini in half lengthwise, then use a spoon or melon baller to scoop the center flesh and seeds from the zucchini. Save for another use.
- Place the zucchini on the prepared baking sheet cut-side up and lightly coat with cooking spray. Bake for 15 minutes, until the zucchini becomes slightly tender.
- Meanwhile, heat the olive oil in a large non-stick skillet over medium-high heat. Add the chicken Italian seasoning, garlic powder, salt and pepper. Cook, stirring occasionally for 8-10 minutes, until chicken is cooked through. Add the marinara sauce and cook, stirring occasionally, for an additional 2 minutes.
- Scoop the chicken mixture into the zucchini boats. Top the chicken with parmesan cheese and mozzarella cheese. Return the zucchini boats to the oven and bake for 5-7 more minutes or until the cheese melts.
- Sprinkle with fresh basil and parmesan cheese, if desired, and serve.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Chop your chicken into small cubes. This will make it easier to scoop them into the zucchini boats without any large chunks falling off in the process.
- Don’t over-scoop your boats. You want to remove enough flesh so that your zucchini boats can hold a good amount of filling, but you don’t want to scoop out so much that they become fragile.
- Don’t overcook the chicken. Keep in mind that the chicken does have some finishing time in the oven, so you don’t want to overcook it when sautéing!
Serving Ideas
- Serve with bread. Try my garlic knots, my olive oil garlic bread, or my homemade rosemary focaccia.
- Add a side salad. A simple Caesar salad, garden salad, or mixed greens salad works well.
FAQs
I like chopping up my extra zucchini and adding it to a stir fry or using it in an omelet. You can also throw it in soup. Definitely don’t discard it, though. It’s full of nutrients!
I don’t recommend removing the skin, because it helps to hold everything together! If you’d like to remove it, just keep in mind that the boats won’t be as sturdy and might actually fall apart after cooking.
Comments
I made this for my family tonight. It was a big hit! My picky husband and my finicky teenager both asked for seconds. It was so easy! I will put this recipe in the regular rotation!!!
Aww, I love that! So happy it was a hit with your family!!
So good! It’s in the dinner rotation now!
What do you do with the leftover zucchini insides?
Yay, so happy you like it!! I like chopping up the leftover zucchini and adding it to stir fry or using it in an omelet. You can also throw it in soup. Hope that helps!
I made this today with just 3 zucchini and 1 lb ground chicken. Unbelievably easy and SO delicious, my daughter and I loved it.
So glad you both enjoyed it!
I made these yesterday and they are delicious! Super easy recipe, I had these done within 30 minutes. I only had 2 zucchinis, so I halved a large orange bell pepper and used that as a sub and it worked great! I would highly recommend this recipe.
I’m so glad to hear that! Thank you so much!
Great recipe! Easy steps! My teenager has been learning to cook, and this is such a great quick filling meal with simple steps!
That’s amazing! I love that!
Absolutely love this, so quick and easy! Is it really only 284kcal for two boats ??
Thank you! Yes, that’s correct!
Thus is a keeper…so easy to make ..so quick..so tasty…so filling and so healthy ..my husband 22 yr old son loved it!! I served with wholewheat pasta which had two spoons of red pesto stirred thru…grated cheese on top and ground black pepper and a glass of red wine 🍷 wonderful like eating in a a restaurant
I’m so happy to hear you all enjoyed it! Thank you so much!!
Loved this new addition to my zucchini recipes! So fast and easy to make, and so, so delicious! Thank you!
So glad to hear it! Thank you for sharing!!
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