Description
Sticky BBQ Chicken Zucchini Boats are a flavorful, low-carb twist on classic barbecue. Fresh zucchini halves are hollowed out and filled with shredded chicken coated in a tangy, sweet, and smoky BBQ sauce, then baked until tender and melty with gooey cheese on top. They’re light yet hearty, perfect for a healthier dinner option that doesn’t sacrifice flavor.
Ingredients
4 medium zucchinis
2 cups cooked shredded chicken
¾ cup barbecue sauce, plus more for drizzling
1 cup shredded cheddar or Monterey Jack cheese
½ teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper to taste
Chopped fresh parsley or scallions for garnish (optional)
Instructions
1
Preheat the oven to 375°F. Slice each zucchini in half lengthwise and use a spoon to carefully scoop out the centers, leaving a sturdy shell about ¼ inch thick. Place the zucchini halves in a greased baking dish cut side up.
2
In a mixing bowl, combine the shredded chicken with barbecue sauce, smoked paprika, garlic powder, salt, and pepper. Mix until the chicken is evenly coated and sticky.
3
Spoon the BBQ chicken mixture into each zucchini boat, pressing it down gently to fill. Sprinkle the tops evenly with shredded cheese.
4
Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake for another 5 to 10 minutes, or until the cheese is melted and bubbly and the zucchini is fork-tender.
5
Drizzle with a little extra BBQ sauce and garnish with chopped parsley or scallions before serving.
Notes
Use your favorite BBQ sauce to control the sweetness or spice level. This recipe works well with rotisserie chicken or leftover grilled chicken for quick prep. You can also add sautéed onions or chopped cooked bacon to the filling for extra flavor. These zucchini boats are filling enough to be a main dish but also make a great side for grilled corn or a fresh salad.