Chicken and Quinoa Stuffed Zucchini Boats – A Fresh, Satisfying Weeknight Dinner

This recipe brings together tender zucchini, savory chicken, and hearty quinoa for a balanced, flavorful meal that feels light yet filling. It’s the kind of dish you can make on a busy weeknight and still feel like you cooked something special. The texture is spot on: juicy zucchini with a satisfying, slightly chewy filling.

Plus, it’s easy to customize with your favorite spices or cheeses. If you’re looking for a healthy meal that doesn’t taste like a compromise, this one delivers.

What Makes This Special

These stuffed zucchini boats strike a sweet spot between comfort and nutrition. You get lean protein from the chicken, whole grains from the quinoa, and a built-in veggie vessel that keeps everything tender and flavorful.

It’s also a great way to use up extra zucchini and leftover cooked chicken without feeling like you’re eating leftovers. The filling is flexible, so you can make it mild for kids or dial up the seasoning for a bold, savory twist. Best of all, it looks impressive but doesn’t demand fancy techniques or long prep time.

What You’ll Need

• 4 medium zucchini (firm and evenly sized)
• 1 cup cooked quinoa (about 1/3 cup dry before cooking)
• 1 pound ground chicken (or finely chopped cooked chicken)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, finely diced (optional but adds color and crunch)
• 1 cup crushed tomatoes or tomato sauce (low-sodium if preferred)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin (optional for warmth)
• Salt and black pepper to taste
• 1/2 cup shredded mozzarella (or Monterey Jack)
• 1/4 cup grated Parmesan
• 2 tablespoons olive oil
• Fresh parsley or basil, chopped, for garnish
• Lemon wedges for serving (optional but brightens everything)

Instructions

1. Preheat and prep the pan. Set your oven to 400°F (200°C).

   Lightly oil a large baking dish or line it with parchment.

2. Prep the zucchini. Trim the ends and slice each zucchini lengthwise. Use a spoon to scoop out the centers, leaving about 1/4 inch of flesh for a sturdy “boat.” Chop about half of the scooped zucchini and set aside for the filling; discard the rest or save for another recipe.
3. Par-bake the boats. Brush the zucchini halves with 1 tablespoon olive oil, season with salt and pepper, and place cut side up in the baking dish. Bake for 8–10 minutes to soften slightly.

   Remove and set aside.

4. Cook the quinoa (if not already cooked). Rinse quinoa, then simmer in water or broth (2:1 liquid to quinoa) until fluffy, about 15 minutes. Fluff and let cool slightly.
5. Sauté the aromatics. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add onion and bell pepper; cook 3–4 minutes until softened.

   Stir in garlic and the chopped zucchini centers; cook 1–2 minutes.

6. Cook the chicken. Add ground chicken, breaking it up with a spoon. Season with Italian seasoning, smoked paprika, cumin, salt, and pepper. Cook until no longer pink, 5–7 minutes.
7. Add tomatoes and quinoa. Stir in crushed tomatoes and simmer 2–3 minutes to marry the flavors.

   Fold in the cooked quinoa. Taste and adjust seasoning. The mixture should be thick, not watery.

8. Fill the boats. Spoon the chicken-quinoa mixture into the par-baked zucchini, mounding slightly.

   Sprinkle with mozzarella and Parmesan.

9. Bake to finish. Return to the oven and bake 12–15 minutes, until the zucchini is tender and the cheese is melted and lightly golden.
10. Garnish and serve. Let rest 5 minutes. Top with chopped parsley or basil. Serve with lemon wedges for a bright pop of acidity.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days.

  Reheat in a 350°F (175°C) oven for 10–12 minutes or microwave in short bursts.

• Freezer: Freeze baked zucchini boats in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
• Meal prep tip: Keep the filling and zucchini separate if you plan to eat over several days. Stuff and bake just before serving for the best texture.

Health Benefits

This recipe offers a balanced plate without much effort. Chicken provides lean protein to keep you satisfied. Quinoa brings fiber, complete protein, and minerals like magnesium and iron. Zucchini adds hydration, vitamins A and C, and volume for a generous portion with fewer calories.

Using olive oil and modest cheese keeps the dish lighter while still flavorful. It’s a smart choice if you’re aiming for a nutrient-dense meal that feels hearty.

What Not to Do

• Don’t skip par-baking the zucchini. Raw boats release too much water and can leave the filling soggy.
• Don’t leave the filling wet. Simmer until thick; excess moisture will make the boats watery.
• Don’t overcook the zucchini. You want tender, not mushy. Keep an eye on them during the final bake.
• Don’t forget to season in layers. Salt and pepper at each step make a big difference in depth of flavor.
• Don’t overcrowd the pan. If your baking dish is small, use two.

  Crowding traps steam and softens the boats too much.

Variations You Can Try

• Greek-style: Add oregano, chopped olives, and a sprinkle of feta instead of mozzarella and Parmesan.
• Southwest twist: Use chili powder, cumin, and a pinch of cayenne. Mix in black beans and corn, and top with pepper jack.
• Pesto chicken: Stir 2 tablespoons basil pesto into the filling and finish with fresh mozzarella.
• Mediterranean veggie boost: Add spinach, sun-dried tomatoes, and artichoke hearts to the filling.
• Cheesy bake: Mix ricotta into the filling for extra creaminess and a lasagna-like vibe.
• Low-carb swap: Skip quinoa and add riced cauliflower or extra chopped zucchini for a lighter option.
• Spice lovers: Stir in harissa or crushed red pepper flakes for heat.

FAQ

Can I use leftover cooked chicken instead of ground chicken?

Yes. Finely chop or shred cooked chicken and fold it into the sautéed veggies with the tomatoes and quinoa.

You may need an extra splash of tomato sauce or broth to keep it moist.

Do I need to peel the zucchini?

No. The skin helps the boats hold their shape and adds fiber. Just wash and dry the zucchini before slicing.

How do I keep the boats from getting watery?

Par-bake the zucchini, simmer the filling until thick, and avoid overloading with sauce.

If your zucchini are very large, sprinkle a little salt on the cut sides, let them sit 10 minutes, then pat dry before baking.

What can I use instead of quinoa?

Cooked brown rice, farro, couscous, or even barley works. Choose a grain with some chew so the texture doesn’t turn mushy.

Can I make this dairy-free?

Absolutely. Skip the cheese or use a dairy-free alternative.

For extra richness, add a drizzle of olive oil or a spoonful of dairy-free pesto before serving.

Is this recipe gluten-free?

Yes, as written. Just confirm your crushed tomatoes and seasonings are certified gluten-free if needed.

How do I scale the recipe for a crowd?

Double everything and use two baking dishes. Keep the zucchini in a single layer and rotate the pans halfway through baking for even results.

Can I make it ahead?

Yes.

Prepare the filling up to 2 days in advance. Stuff and bake just before serving, or bake and reheat gently in the oven.

What’s the best cheese for browning?

Low-moisture mozzarella and grated Parmesan brown nicely. If you like deeper color, broil for 1–2 minutes at the end, watching closely.

What sides go well with this?

A simple green salad, garlic-roasted potatoes, or crusty bread work well.

For something extra fresh, add a cucumber-tomato salad with lemon and herbs.

Final Thoughts

Chicken and Quinoa Stuffed Zucchini Boats are the kind of meal you’ll want in your regular rotation. They’re easy to make, full of flavor, and adaptable to whatever you have on hand. With a few basic steps, you get a wholesome dinner that feels satisfying and bright.

Make them once, and you’ll keep finding new variations to try week after week.