chicken + broccoli + cheddar zucchini boats

June 14, 2018

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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