Chicken And Rice Stuffed Zucchini Boats

Name: Chicken And Rice Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground chicken; 1 cup cooked rice; 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon Italian seasoning; Salt and pepper to taste; 4 medium zucchinis; 1 cup shredded cheese (mozzarella or cheddar); Olive oil for drizzling

Highlighted under: Basic Quick Meals Collection

I love making Chicken and Rice Stuffed Zucchini Boats for a healthy and satisfying meal. This recipe is an excellent way to use fresh zucchini from the garden, and it’s packed with flavor thanks to the tender chicken and aromatic spices. Each bite is a delightful combination of textures, and it's surprisingly easy to prepare! The zucchini boats serve as a healthy vessel for filling, and the flavors meld beautifully during cooking. It's a dish that always impresses friends and family while being nutritious and filling.

Created by

Ophelia Turner

Last updated on 2026-02-08T03:53:35.808Z

When I first experimented with stuffing zucchini, I found that the moisture from the zucchini combined with the chicken and rice created a dish that was both hearty and refreshing. The Zucchini Boats perfectly cradle the filling, making each bite flavorful and satisfying. I love to top them with a bit of grated cheese for an extra layer of richness. Even my friends who aren't big veggie lovers were surprised at how much they enjoyed this dish!

The key to perfecting this recipe is to pre-cook the filling just enough so the zucchini doesn't become soggy. I usually sauté the chicken with a bit of garlic and onion, then mix it with cooked rice and spices before stuffing it into the boats. Baking them until they're just tender ensures each bite of stuffing is still juicy, creating a delicious balance of flavors.

Why You'll Love This Recipe
Easy-to-make and full of fresh ingredients
A perfect balance of comfort and healthy eating
Customizable to include your favorite spices and toppings

Choosing the Right Zucchini

When selecting zucchinis for this recipe, look for ones that are medium-sized, about 6 to 8 inches long. These will provide just the right amount of flesh for stuffing and will cook evenly. Avoid zucchinis that are overly large, as they tend to have larger seeds and a watery texture, which can make your filling less flavorful. If you're harvesting from your garden, aim to pick them when they are firm and have a glossy skin.

I recommend using organic zucchini if possible, as they generally have a better flavor and texture. If you find that your zucchinis are a little longer or larger, you can simply increase the quantities of the filling to ensure you don’t waste any of that delicious vegetable goodness.

Elevating the Flavor Profile

The filling for these zucchini boats is versatile and can be tailored to your taste preferences. While I love the combination of garlic, onion, and spices, consider adding chopped bell peppers or spinach for added nutrition and a pop of color. A dash of cayenne pepper can introduce heat, or you can incorporate fresh herbs like basil or parsley just before stuffing for a fresher flavor.

Another way to enhance the flavor is by using different types of cheese. Goat cheese or feta can add a tangy note that contrasts wonderfully with the savory filling. If you prefer a dairy-free option, try nutritional yeast for a cheesy flavor without the milk.

Make-Ahead and Storage Tips

One of the great things about Chicken and Rice Stuffed Zucchini Boats is that they can be made ahead of time. Prepare the filling and stuff the zucchini boats, then cover them tightly with plastic wrap and refrigerate for up to 24 hours before baking. This allows the flavors to meld and makes mealtime a breeze when you're busy.

If you have leftovers, simply place them in an airtight container in the refrigerator, where they will keep for 3–4 days. To reheat, place them in a preheated oven at 350°F (175°C) until heated through, about 15–20 minutes. You can also freeze the stuffed zucchini boats before baking; they will last up to 3 months. To cook from frozen, bake at 375°F (190°C) for 40-50 minutes, but adjust baking time based on their size.

Ingredients

Gather all the ingredients before you begin for a smoother cooking process.

For the filling

1 pound ground chicken
1 cup cooked rice
1 small onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt and pepper to taste

For the zucchini boats

4 medium zucchinis
1 cup shredded cheese (mozzarella or cheddar)
Olive oil for drizzling

Feel free to substitute or add any vegetables into your filling for extra flavor!

Instructions

Make sure to preheat your oven to 375°F (190°C) before you start preparing the zucchini.

Prepare the Zucchini

Cut the zucchinis in half lengthwise and scoop out the seeds with a spoon to create boats. Lightly brush with olive oil and set aside.

Cook the Filling

In a skillet over medium heat, sauté the onion and garlic until translucent. Add the ground chicken and cook until browned. Stir in the cooked rice, paprika, Italian seasoning, salt, and pepper.

Stuff the Zucchini

Fill each zucchini boat with the chicken and rice mixture, pressing down gently to pack it in. Top with shredded cheese.

Bake

Place the stuffed zucchini on a baking sheet and bake in the preheated oven for about 25–30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.

Allow the boats to cool for a few minutes before serving. Enjoy!

Pro Tips

To save time, you can use leftover chicken or rotisserie chicken in the filling. Just mix it with the rice and seasonings to avoid cooking from scratch.

Serving Suggestions

These stuffed zucchini boats are quite filling on their own, but I love serving them alongside a fresh salad to add a crisp contrast. A simple arugula salad with a lemon vinaigrette brings a bright flavor that complements the hearty filling beautifully. If you're looking to add some crunch, consider serving with homemade garlic bread or crostini for a delightful contrast in texture.

For a more festive presentation, top each stuffed zucchini with additional cheese and fresh herbs just before serving. A sprinkle of parmesan or a drizzle of balsamic glaze adds an elegant touch that makes this dish suitable for any gathering.

Troubleshooting Common Issues

If you find your zucchini boats are too watery after baking, it may be due to the type of zucchini used or the moisture in your filling. To prevent this, be sure to pat the filling dry with a paper towel before stuffing and consider salting the cut zucchinis and letting them sit for about 15 minutes to draw out excess moisture. Just be sure to drain them well before proceeding.

Another common issue is overcooked zucchini, resulting in mushy boats. To avoid this, keep an eye on the baking time, particularly in the last 10 minutes. Start checking for doneness around the 20-minute mark, and remember that you want the zucchinis to be tender but still hold their shape for the best texture.

Questions About Recipes

→ Can I use other types of meat?

Absolutely! Ground turkey or beef can be used instead of chicken.

→ What if I don't have zucchini?

You can also use bell peppers or eggplants as alternatives.

→ How long will leftovers last?

Leftovers can be stored in the fridge for up to 3 days in an airtight container.

→ Can I freeze stuffed zucchini boats?

Yes, you can freeze them before baking. Just thaw and bake them directly from frozen!