Okay, so here’s another fun, easy weeknight dinner that uses store-bought rotisserie chicken. It’s quick, straightforward to prepare, and far from boring: Easy Chicken Parmesan‑Stuffed Zucchini Boats.
This recipe transforms zucchini into a satisfying, lower‑carb version of classic chicken parmesan. Instead of breading and frying chicken cutlets, shredded rotisserie chicken is mixed with marinara and Parmesan, then spooned into hollowed zucchini halves. A blanket of melty mozzarella and a crunchy gluten‑free panko topping finish the boats, giving you that familiar contrast of creamy cheese and crisp exterior without the extra fuss. It’s high in protein, flavor-forward, and ideal for busy evenings when you want something comforting without spending a lot of time in the kitchen.
My whole family loved these Chicken Parmesan‑Stuffed Zucchini Boats. With zucchini season on the way, this recipe is a great way to showcase fresh summer produce while keeping dinner simple and satisfying. Try it for a weeknight meal, and feel free to adapt the herbs and heat level to match your tastes.
Easy Chicken Parmesan‑Stuffed Zucchini Boats
Servings: 4 people
Ingredients
- 3 medium to large zucchini, halved lengthwise (or 4 medium)
- 1 (24-ounce) jar marinara sauce (use your favorite brand)
- 2 tbsp extra virgin olive oil + 1 tbsp extra for the breadcrumb topping
- ½ tsp kosher salt
- 3 cups shredded cooked chicken (rotisserie chicken works perfectly)
- ½ cup grated Parmesan cheese
- 2 tbsp finely chopped fresh parsley leaves
- 1 tsp garlic powder
- ½ tsp crushed red pepper, optional
- ½ cup shredded mozzarella
- ¼ cup gluten‑free panko breadcrumbs (or regular panko if you don’t need gluten‑free)
- 2 tbsp freshly chopped basil leaves, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Pour about one-quarter of the jar of marinara into the bottom of a 9×13 baking dish and spread to evenly coat the base.
- Scoop the seeds and soft flesh from each zucchini half with a spoon to create a “boat.” Place the hollowed zucchini skin-side down over the marinara in the baking dish. Drizzle with 2 tablespoons of olive oil and sprinkle each with about ½ teaspoon kosher salt.
- Bake the zucchinis for 15 minutes, until slightly tender but still holding their shape.
- While the zucchini bakes, combine the shredded chicken, Parmesan, parsley, garlic powder, crushed red pepper (if using), and the remaining marinara sauce in a large bowl. Toss until well combined.
- Remove the zucchini from the oven and fill each boat with the chicken mixture. Evenly sprinkle the shredded mozzarella over the filled boats.
- In a small bowl, mix the gluten‑free panko breadcrumbs with the remaining 1 tablespoon of olive oil until the crumbs are moistened and clump slightly. Sprinkle the breadcrumb mixture over the mozzarella layer to add a crunchy finish.
- Return the dish to the oven and bake until the cheese is melted and the panko topping is golden brown, about 8–12 minutes. Let rest a few minutes before serving and garnish with freshly chopped basil.
Nutrition (per serving)
Serving: 1 serving • Calories: 401 kcal • Carbohydrates: 15 g • Protein: 35 g • Fat: 22 g • Saturated Fat: 7 g • Sodium: 735 mg • Fiber: 2 g • Sugar: 4 g
Nutrition information is automatically calculated and should be used as an approximation.
Tips, Variations & Serving Suggestions
- Make it vegetarian: Swap the shredded chicken for cooked lentils or hearty mushrooms and increase the Parmesan and mozzarella for more depth.
- Extra veggies: Mix diced roasted red peppers or sautéed spinach into the chicken mixture for more color and nutrients.
- Spice it up: Add a pinch of red pepper flakes or a few dashes of hot sauce to the chicken mixture for extra heat.
- Cheese options: Try a blend of fontina or provolone with the mozzarella for a richer, creamier melt.
- Serving ideas: Serve with a crisp green salad, roasted potatoes, or a side of whole grain pasta if you want a heartier meal.
- Make‑ahead: Prepare the filling and hollow the zucchinis ahead of time, then assemble and bake when ready. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Author
Alex Snodgrass
If you make these zucchini boats, leave a comment sharing any changes you tried or which variation was your favorite. They’re a simple, flavorful dinner that’s easy to customize and perfect for warm-weather produce.