chicken + broccoli + cheddar zucchini boats

another version of the stuffed zucchini boat! this one is really, really good. it is filled with shredded chicken, broccoli, garlic, onions, cream cheese and shredded cheddar [+ more]. you can always alter the ingredients to make it a bit more healthy - reduce the amount of butter used, swap the sour cream for plain Greek yogurt and use reduced-fat cream cheese [there is no difference in flavor, I actually always buy the reduced-fat.]

DISCLAIMER -- my photo taking skills were not up to par on this one, guys! BUT if I'm being honest, it's because I wanted to eat these up instead of trying for a better shot because they are that good.

this here is how I would have liked for them to look for you - photo cred: Ruled.Me

chicken + broccoli + cheddar zucchini boats

yields: 3 servings prep time:20 minutes cook time: 10-15 minutes


4 large zucchinis

3 Tbsp. butter, melted

1 Tbsp. butter

½ yellow onion, diced

2 tsp. minced garlic

2 [4.5 oz.] cans shredded chicken

½ cup sour cream

4 oz. cream cheese, softened

½ cup broccoli, chopped into bite-sized pieces [uncooked]

1 cup shredded cheddar cheese, divided

3 Tbsp. freshly chopped parsley

1 tsp. Kosher salt, divided

freshly cracked black pepper


Preheat the oven to 400°.

Cut your zucchinis in half lengthwise and, using a spoon, scoop out most of the insides leaving them like little boats to fill.

Place the zucchini skin-side down into a lightly-greased 9x13 glass baking dish.

Brush the melted butter all over the exposed sides of the zucchini and season with salt & pepper.

Bake the zucchini for 20 minutes.

While the zucchini is in the oven, heat the remaining 2 Tbsp. of butter in a large skillet over medium heat.

Add the diced onion and sauté for about 5 minutes, adding the garlic in for the last 2.

In a large bowl, mix together the shredded chicken, sour cream, cream cheese, broccoli, cooked onion and garlic, ½ cup of the shredded cheddar, parsley salt and pepper until fully incorporated.

Spoon the chicken/cheese/broccoli mixture evenly into the baked zucchini halves.

Sprinkle the remaining shredded cheddar over the tops [1 Tbsp. per halve].

Bake the zucchini for another 10 minutes and broil for 3-5.

*the cheese should be melted and starting to brown!

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