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Donna R. Luis

Cheesy Chicken Stuffed Zucchini

Tender zucchini halves are filled with garlicky ground chicken simmered in pasta sauce, then topped with Parmesan and melted mozzarella before baking. Fresh basil adds a bright finishing touch to these hearty stuffed zucchini boats.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Entrée, Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchini about 1¾ pounds
  • 1 lb. ground chicken
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 2 garlic cloves minced
  • 1 cup pasta sauce
  • ¼ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • Optional: sliced fresh basil for topping
  • Cooking spray for preparing the baking dish

Equipment

  • 9×13-inch baking dish
  • Large non-stick skillet
  • Cooking spoon or spatula
  • Spoon for scooping zucchini
  • Aluminum foil

Method
 

  1. Prepare the Oven and Baking Dish: Preheat the oven to 400°F and lightly coat a 9×13-inch baking dish with cooking spray.
  2. Cook the Chicken: Place a large non-stick skillet over medium-high heat, add the ground chicken, and break it apart with a spoon.
    Season with the salt and black pepper, then cook for 8–10 minutes, stirring occasionally and breaking the chicken into small chunks, until it is cooked through.
  3. Add the Garlic: Lower the skillet heat to low, add the minced garlic to the cooked chicken, and cook for 1 minute, stirring frequently.
  4. Stir in the Pasta Sauce: Add the pasta sauce to the chicken mixture and cook for 3 minutes, stirring occasionally so the ingredients are evenly combined.
  5. Prepare the Zucchini: While the chicken mixture cooks, slice each zucchini in half lengthwise.
    Use a spoon to scoop out the seeds and center from each half, leaving about ¼ inch of zucchini to form the boat.
  6. Arrange the Zucchini: Place the prepared zucchini halves cut-side up in the greased baking dish.
  7. Fill the Zucchini Boats: Spoon the chicken mixture evenly into the zucchini boats, pressing the filling gently into the zucchini with the back of the spoon.
  8. Add the Cheese: Sprinkle the grated Parmesan evenly over the filled zucchini, followed by the shredded mozzarella.
  9. Bake the Zucchini Boats: Cover the baking dish with foil and bake at 400°F for 35 minutes.
  10. Finish and Serve: Remove the baked zucchini boats from the oven, sprinkle them with sliced fresh basil if using, and serve hot.

Notes

  • Choose medium zucchini of similar size so the boats cook evenly and hold enough chicken filling.
  • Leave about ¼ inch of zucchini around the edges when scooping out the center so each boat remains sturdy.
  • Break the ground chicken into small chunks while cooking to create a filling that is easy to spoon into the zucchini.
  • The fresh basil topping is optional but adds a fresh finish to the tomato sauce, Parmesan, and mozzarella.
  • The recipe makes 4 servings, with each serving consisting of 2 zucchini boats.