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Tender zucchini halves stuffed with a savory mixture of shredded chicken, sautéed bell pepper and onion, marinara sauce, fresh garlic, and Italian seasoning; topped with melted mozzarella and Parmesan cheese for a comforting, veggie-friendly baked dish.

Ingredients

Scale
  • 4 medium zucchinis
  • 1 lb (450 g) cooked shredded chicken (rotisserie chicken works great)
  • 1 cup (100 g) shredded mozzarella cheese, divided
  • 1/2 cup (120 ml) marinara sauce (plus extra if serving alongside)
  • 1/4 cup (30 g) grated Parmesan cheese
  • 1/2 cup (75 g) diced bell pepper (any color)
  • 1/2 cup (75 g) finely chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Wash zucchinis and cut them in half lengthwise; scoop out seeds and some flesh leaving about a 1/4-inch border.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat.
  4. Add diced bell pepper and chopped onion; cook about 5 minutes until softened, stirring often.
  5. Stir in minced garlic and cook 1–2 minutes until fragrant.
  6. In a large bowl, combine sautéed veggies with shredded cooked chicken, half of the mozzarella, marinara sauce, Italian seasoning, salt, and pepper; mix until evenly coated.
  7. Place zucchini halves on a parchment-lined baking sheet and fill the cavities tightly with the chicken mixture.
  8. Sprinkle remaining mozzarella and grated Parmesan evenly over the tops.
  9. Bake for 20–25 minutes, until the zucchini is tender and cheese is bubbly and golden.
  10. Remove from oven; allow to cool a few minutes, then garnish with fresh basil if desired.

Notes

To avoid soggy zucchini boats, scoop out enough flesh and seeds to reduce moisture., A cast-iron skillet is ideal for caramelizing veggies, enhancing flavor., Adding lemon juice or balsamic vinegar to the filling brightens the dish., Spread cheese evenly for perfect melting and golden crust., Do not overcook zucchini; aim for tender but firm texture., The recipe is flexible: swap marinara for pesto, add cooked grains like quinoa or rice, or add spicy ingredients like jalapeños or red pepper flakes., Leftovers keep in the fridge for up to 3 days or freeze up to 2 months; reheat in oven at 350°F for 15-20 minutes., Can assemble boats a day ahead and refrigerate before baking.

Nutrition

Find it online: https://margorecipes.com/chicken-mozzarella-stuffed-zucchini-boats-dishentia-com/