BBQ Chicken Zucchini Boats – Easy, Flavor-Packed Weeknight Dinner

These BBQ Chicken Zucchini Boats are the kind of dinner that makes weeknights feel easy and satisfying. They’re hearty without being heavy, and they serve up classic barbecue flavors in a lighter way. Tender zucchini halves get stuffed with smoky BBQ chicken, melty cheese, and a touch of sweetness.

It’s a quick, family-friendly dish that works for meal prep, parties, or whenever you want something fun and wholesome. You’ll love how customizable it is—and how little cleanup it leaves behind.

What Makes This Recipe So Good

• Balanced and satisfying: You get protein, veggies, and bold flavor in one tidy package.
• Simple ingredients: Everything is easy to find, and you may already have most of it on hand.
• Quick to make: About 30–35 minutes from start to finish, especially if you use rotisserie chicken.
• Customizable: Adjust the BBQ sauce, cheese, and toppings to match your taste or diet.
• Great for meal prep: They reheat well and pack neatly for lunches.

Shopping List

• Zucchini: 4 medium, firm and evenly sized
• Cooked chicken: 3 cups, shredded (rotisserie works great)
• BBQ sauce: 3/4 to 1 cup, your favorite style (sweet, smoky, or tangy)
• Shredded cheese: 1 1/2 cups (cheddar, Monterey Jack, or a blend)
• Red onion: 1/3 cup, finely diced
• Garlic: 2 cloves, minced (optional but tasty)
• Olive oil: 1–2 tablespoons
• Smoked paprika: 1/2 teaspoon (optional for extra smoky flavor)
• Kosher salt and black pepper
• Fresh cilantro or parsley: for garnish
• Green onions: thinly sliced, for garnish (optional)
• Pickled jalapeños: optional for heat

How to Make It

1. Preheat the oven: Set it to 400°F (200°C). Line a baking sheet with parchment or lightly oil a baking dish.
2. Prep the zucchini: Trim the ends and slice each zucchini lengthwise.

   Using a spoon, scoop out the centers to create “boats,” leaving about 1/4 inch border. Reserve about half of the scooped flesh and finely chop it.

3. Season the boats: Brush the cut sides with olive oil and sprinkle with salt and pepper. Place them cut-side up on the baking sheet.
4. Soften the zucchini: Bake the empty zucchini boats for 8–10 minutes to start them cooking.

   This helps prevent soggy boats once filled.

5. Make the filling: In a skillet over medium heat, warm a drizzle of olive oil. Add the chopped zucchini flesh, red onion, and garlic. Sauté 3–4 minutes until just tender.

   Stir in the shredded chicken, smoked paprika, a pinch of salt and pepper, and 3/4 cup BBQ sauce. Warm through and taste; add more sauce if you want it saucier.

6. Fill and top: Spoon the BBQ chicken mixture into the par-baked zucchini boats. Pack it in so each boat is generously filled.

   Top with shredded cheese.

7. Bake: Return to the oven for 10–12 minutes, or until the cheese is melted and bubbly and the zucchini is fork-tender but not mushy.
8. Garnish: Let rest 2–3 minutes. Sprinkle with chopped cilantro or parsley, green onions, and pickled jalapeños if you like heat. Drizzle with a little extra BBQ sauce for shine.
9. Serve: Pair with a simple side salad, grilled corn, or roasted potatoes.

   One to two boats per person is usually perfect.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F (175°C) oven for 10–12 minutes, or microwave in 30-second bursts until hot. Add a small splash of water and cover when microwaving to keep them moist.
• Freeze: Not ideal, as zucchini can become watery after thawing. If you must, wrap tightly and freeze up to 1 month, then reheat in the oven from frozen.

Benefits of This Recipe

• Lighter comfort food: All the backyard BBQ vibes without the heavy buns or extra carbs.
• Protein-packed: Shredded chicken keeps you full and energized.
• Veggie-forward: Zucchini adds fiber, micronutrients, and volume with few calories.
• Flexible for different diets: Easy to make gluten-free, dairy-free, or low-sugar with simple swaps.
• Kid-friendly: Familiar flavors and melty cheese make veggies more appealing.

Common Mistakes to Avoid

• Skipping the pre-bake: If you don’t pre-bake the zucchini, you may end up with raw centers or undercooked texture.
• Over-scooping: Leave a 1/4-inch wall so the boats hold their shape and don’t collapse.
• Too much sauce: Drenching the filling can make the boats watery.

  Start with 3/4 cup and add more only if needed.

• Overbaking: Zucchini cooks fast. Pull them once they’re tender; mushy boats won’t hold up.
• Uneven sizes: Using wildly different zucchini sizes leads to uneven cooking. Pick similar ones if possible.

Alternatives

• Protein swaps: Use cooked shredded turkey, pulled pork, ground chicken, or crumbled tempeh for a vegetarian option.
• Sauce variations: Try mustard-based BBQ, Carolina vinegar sauce, or a smoky chipotle BBQ.

  For less sugar, choose a no-added-sugar brand.

• Cheese choices: Pepper Jack for heat, smoked gouda for depth, or mozzarella for stretch.
• Topping ideas: Diced pineapple, corn kernels, crispy onions, or a dollop of Greek yogurt instead of sour cream.
• Different veggies: Swap zucchini for halved bell peppers or hollowed-out small eggplants. Adjust bake time as needed.
• Grill option: Par-cook the zucchini in the microwave for 3–4 minutes, fill, then grill over medium heat with the lid down until cheese melts and zucchini is tender.

FAQ

Can I use raw chicken?

Yes, but cook it first. Sauté diced chicken in a skillet with salt and pepper until fully cooked, then shred or chop and mix with the BBQ sauce before stuffing the zucchini.

How do I keep the zucchini from getting soggy?

Pre-bake the boats, avoid too much sauce, and don’t overcook.

You can also sprinkle a little salt on the cut zucchini, let it sit 10 minutes, and pat dry to draw out moisture.

What’s the best BBQ sauce to use?

Use a sauce you love. For balance, a medium-sweet, slightly smoky sauce works well. If your sauce is very sweet, add a splash of apple cider vinegar or a squeeze of lemon to brighten it up.

Can I make this dairy-free?

Absolutely.

Skip the cheese or use a dairy-free shreds alternative. A drizzle of creamy tahini or cashew queso can also add richness.

How do I meal prep these?

Assemble the boats through the filling step, cover, and refrigerate up to 24 hours. When ready, top with cheese and bake, adding 3–5 extra minutes since they’re cold.

Are these gluten-free?

They can be.

Most ingredients are naturally gluten-free, but confirm your BBQ sauce is certified gluten-free.

Can I make them spicier?

Yes. Add chopped jalapeños to the filling, use a spicy BBQ sauce, or finish with crushed red pepper or hot sauce.

In Conclusion

BBQ Chicken Zucchini Boats deliver big flavor with minimal effort. They’re fast, flexible, and perfect for busy nights when you want something wholesome and satisfying.

With a handful of pantry staples and a few fresh toppings, you’ll have a crowd-pleasing dinner on the table in no time. Keep this recipe in your rotation for an easy win all year long.