Your New Favorite 30-Minute Lunch!
Tired of the same old boring lunch? Say hello to your new midday obsession: Cheesy Chicken Stuffed Zucchini Boats! This recipe transforms humble zucchini into a savory, protein-packed vessel of deliciousness. Using pre-cooked rotisserie chicken makes it incredibly fast, so you can have a satisfying, low-carb meal on the table in about 30 minutes. It’s the perfect way to use up summer squash and stay on track with your health goals without sacrificing an ounce of flavor.
Ingredients
• Serves 1
• 2 large zucchini (about 1 lb / 450g total)
• 2 tbsp butter, melted / 28g
• 6 oz shredded rotisserie chicken / 170g
• 1 cup broccoli florets, finely chopped / 90g
• 3 oz shredded cheddar cheese / 85g
• 2 tbsp sour cream / 30g
• 1 green onion, thinly sliced
• Salt and black pepper, to taste
Instructions
1. Directions
2. Preheat your oven to 400°F (200°C). Slice the zucchini in half lengthwise. Use a spoon to gently scoop out the flesh, leaving a ¼-inch (½ cm) border to create sturdy ‘boats’.
3. Brush the inside of the zucchini boats with the melted butter and season generously with salt and pepper. Place them cut-side up on a baking sheet and bake for 15-18 minutes, or until just tender.
4. While the zucchini bakes, prepare the filling. In a medium bowl, combine the shredded rotisserie chicken, finely chopped broccoli, sliced green onion, and sour cream. Mix well and season with salt and pepper to taste.
5. Carefully remove the zucchini boats from the oven. Spoon the chicken and broccoli mixture evenly into each boat, mounding it slightly.
6. Sprinkle the shredded cheddar cheese over the top of the filling. Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the filling is heated through and the cheese is melted and bubbly.
Nutritional Information
• Nutritional Info
• Per Serving
• Calories: 480
• Fat: 35g
• Net Carbs: 5g
• Protein: 28g
Pro Tips
• Don’t over-bake the zucchini initially. You want it tender-crisp, not mushy, as it will continue to cook once filled.
• Finely chop the broccoli. This ensures it cooks through in the short baking time and creates a more uniform texture in the filling.
• Add a kick! Mix a pinch of red pepper flakes or a dash of hot sauce into the chicken mixture for a little extra heat.
• Meal prep friendly. Assemble the boats completely but hold off on the final bake. Store covered in the fridge for up to 2 days. When ready to eat, bake as directed until hot and bubbly.
FAQ
Q: Can I use a different kind of chicken
A: Absolutely! While rotisserie chicken is used for speed, any pre-cooked chicken works well. Feel free to use leftover baked, grilled, or poached chicken. Just shred or dice about 6 ounces for the filling.
Q: How do I prevent my zucchini boats from getting watery
A: The key is the initial baking step. Baking the hollowed-out zucchini boats for 15-18 minutes before adding the filling helps cook off some of the natural moisture, ensuring they are tender and not mushy.
Q: Can I make these zucchini boats ahead of time
A: Yes, this recipe is perfect for meal prep. You can fully assemble the boats with the filling and cheese, then cover and refrigerate them for up to 2 days. When ready, bake as directed in the final step until hot and bubbly.
Q: What are some good substitutions for the broccoli
A: You can easily swap the broccoli for other finely chopped vegetables. Sautéed mushrooms, diced bell peppers, or spinach (be sure to squeeze out all excess water) are all excellent and delicious alternatives.
