If there’s one thing I’ve learned from countless weeknight dinners, it’s that the best meals don’t have to be complicated. And these Sticky BBQ Chicken Zucchini Boats are proof of that. They’re quick to prep, super satisfying, and bring all those bold, smoky barbecue flavors to the table — without the heaviness of traditional BBQ dishes. Plus, they’re low-carb, cheesy, and completely customizable to your taste buds. What’s not to love?

So if you’re staring at those zucchinis in the fridge wondering what to do with them — or maybe just looking for a fresh twist on dinner — you’re in for a treat.

I first made these during a particularly hot summer week when the thought of turning on the stove made me want to run and hide. But with a few leftovers in the fridge (hello, rotisserie chicken), a bottle of BBQ sauce, and some zucchini that needed to be used up — this dish came together fast and totally hit the spot. Since then, it’s become a regular on our dinner rotation.

These zucchini boats are hearty enough to be the main event, but still feel light and fresh. That’s the sweet spot if you ask me. And did I mention how easy they are to make? Seriously — just a handful of ingredients, minimal prep, and dinner is on the table in about 40 minutes.

Let’s jump into how to make them!

Ingredients You’ll Need

• 4 medium zucchinis – Look for firm ones with shiny skin.

• 2 cups cooked shredded chicken – Rotisserie chicken is a great time-saver here.

• ¾ cup barbecue sauce – Use your favorite brand, sweet or smoky!

• 1 cup shredded cheddar or Monterey Jack cheese – Or go crazy and use both.

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• Salt and pepper to taste

• Chopped fresh parsley or scallions for garnish (optional)

STEP 1: PREP THE ZUCCHINI

Preheat your oven to 375°F. Grab your zucchinis and give them a quick rinse. Slice each one in half lengthwise. Now, using a spoon, carefully scoop out the center of each zucchini — seeds and all — to create that classic “boat” shape.

You’ll want to leave about ¼ inch thickness around the sides so they’re sturdy enough to hold the filling without collapsing. Don’t worry about being perfect — as long as you’ve got a hollow to fill, you’re good. Place the hollowed zucchini halves in a greased baking dish, cut side up.

Pro Tip: If the zucchini halves don’t sit flat, you can slice a thin layer off the bottom to keep them steady in the pan.

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STEP 2: MAKE THE STICKY BBQ CHICKEN FILLING

Now for the best part — that sticky, smoky chicken filling.

In a large mixing bowl, combine your shredded chicken, BBQ sauce, smoked paprika, garlic powder, and a bit of salt and pepper. Give it all a good stir until the chicken is fully coated and everything smells amazing.

If your BBQ sauce is on the sweeter side, the smoked paprika really helps balance things out with that touch of heat and depth. Want it a little spicier? Toss in a pinch of cayenne or a few red pepper flakes.

STEP 3: ASSEMBLE THE ZUCCHINI BOATS

Using a spoon, fill each zucchini shell with a generous scoop of the BBQ chicken mixture. Don’t be afraid to pack it in a bit — you want each bite to be loaded with flavor.

Once they’re all filled, top each one with a nice handful of shredded cheese. I usually go for cheddar for that classic sharp bite, but Monterey Jack melts like a dream and adds a little creaminess too. You really can’t go wrong either way.

At this point, your kitchen probably already smells like something wonderful is about to happen — and trust me, it is.

Alright, now that your kitchen smells like a full-blown BBQ cookout and your zucchini boats are bubbling away in the oven, let’s talk about how to take this recipe up a notch. In this part, we’ll cover extra tips, creative add-ins, and some quick troubleshooting to make sure your Sticky BBQ Chicken Zucchini Boats turn out perfect every time.

This dish is already a star on its own, but like most great recipes, there’s plenty of room to customize depending on what you’ve got in your fridge or pantry. Whether you’re looking to pack in a few extra veggies or give the filling a little smoky heat, I’ve got you covered.

Let’s start by finishing off the baking process and then dive into all the fun ways you can make these your own.

STEP 4: FINISH & GARNISH

After your zucchini boats have baked for a total of about 25–30 minutes (20 minutes covered, 5–10 minutes uncovered), they should be ready to go. You’ll know they’re done when the cheese is melted and golden, and the zucchini is tender when pierced with a fork — but not mushy. The goal is a slightly soft but still structured zucchini that holds everything together.

Now, before serving, go ahead and drizzle a little more BBQ sauce over the top for extra flavor. This step is optional but recommended — it gives the dish that glossy, sticky finish that makes every bite pop with smoky sweetness.

Finally, sprinkle some chopped fresh parsley or scallions over the top. It adds a little color and a nice contrast to the rich filling. If you’re feeling fancy, a tiny pinch of flaky sea salt at the end can really make those flavors sing.

Add-Ins to Boost the Flavor

These zucchini boats are already packed with flavor, but here are a few add-ins that can really take them to the next level:

• Sautéed Onions or Bell Peppers: Cooked onions (especially red or sweet) or diced peppers add a savory depth and a little crunch. You can stir them into the chicken mixture before stuffing the boats.

• Cooked Bacon: Crumble up a few slices of crispy bacon and mix them into the BBQ chicken. Smoky, salty, and completely irresistible.

• Hot Sauce or Jalapeños: Want to bring the heat? Add a few dashes of your favorite hot sauce or finely chopped jalapeños for a spicy twist.

• Pineapple Chunks: This might sound unexpected, but tiny bits of pineapple mixed in with the chicken give a sweet-and-savory combo that works beautifully with BBQ flavors.

• Different Cheeses: Cheddar and Monterey Jack are classics, but feel free to experiment with smoked gouda, pepper jack, or even a sprinkle of parmesan for extra flavor.

Helpful Tips for Perfect Zucchini Boats

Here are a few quick tips that’ll help make sure your zucchini boats are always a hit:

• Don’t Overbake the Zucchini: You want them tender but still holding their shape. Overbaking will lead to soggy boats, and no one wants that.

• Scoop Carefully: When hollowing out the zucchini, try to leave an even border all around. Too thin and they’ll collapse; too thick and they’ll stay too firm after baking.

• Use Pre-Cooked Chicken: This recipe is designed for using up leftover chicken or rotisserie chicken. That makes prep super quick, and the BBQ sauce keeps the filling juicy and flavorful.

• Adjust Seasoning to Taste: Depending on how salty or sweet your BBQ sauce is, you might want to taste the chicken filling before adding extra salt.

• Bake on the Middle Rack: This helps everything cook evenly — the cheese melts just right without burning, and the zucchini gets tender without getting watery.

Serving Suggestions

These zucchini boats are satisfying on their own, but if you’re serving a bigger crowd or just want to round out the meal, here are a few simple sides that pair well:

• Grilled Corn on the Cob – Classic BBQ side that always wins.

• Crispy Roasted Potatoes – If you’re not strictly low-carb.

• Fresh Garden Salad – A light contrast to the rich, cheesy filling.

• Coleslaw – Especially if it has a little tang to balance out the sweet BBQ.

You can even cut the zucchini boats in halves or thirds and serve them as a fun appetizer at a backyard BBQ. They’re super versatile that way.

Make-Ahead & Storage

If you’re thinking about meal prep, you’re in luck. These zucchini boats reheat really well and can be made in advance:

• Make-Ahead: You can stuff the zucchini boats and store them (uncooked) in the fridge, tightly covered, for up to 1 day before baking. Just pop them in the oven when you’re ready.

• Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until heated through.

• Freezing: Technically, you can freeze them, but the texture of the zucchini may become a bit watery after thawing. If you do freeze, wrap each boat tightly and store for up to 2 months. Reheat from frozen at 350°F until hot.