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BBQ Chicken Zucchini Boats

BBQ chicken zucchini boats packed with smoky BBQ pulled chicken and melted sharp cheddar. The BBQ sauce caramelizes at the edges while the zucchini bakes tender in a 400°F oven.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 zucchini Medium; halved lengthwise
cooked chicken
  • 2 cup cooked chicken Shredded; use leftover or pre-cooked
bbq sauce
  • 0.5 cup bbq sauce Plus more for drizzling and serving
red onion
  • 0.25 cup red onion Finely diced
smoked paprika
  • 1 tsp smoked paprika
sharp cheddar cheese
  • 1.5 cup sharp cheddar cheese Shredded
salt and pepper
  • 1 salt and pepper To taste
fresh cilantro
  • 0.25 cup fresh cilantro Chopped
pickled jalapeños
  • 1 pickled jalapeños For serving

Equipment

  • 1 sheet pan

Method
 

Prep the zucchini
  1. Preheat the oven to 400°F. Set out a greased baking dish and get your zucchini ready.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving about a 1/4-inch shell. Discard the flesh or save it for another use.
  3. Pat the zucchini shells dry and place them cut-side up in a greased baking dish. Pre-bake for 8 minutes, until they start to soften.
Make the BBQ chicken filling
  1. In a bowl, mix the shredded chicken with BBQ sauce, diced red onion, smoked paprika, salt, and pepper until well coated. Taste and adjust seasoning if needed.
  2. Fill each zucchini boat with the BBQ chicken mixture and top with shredded sharp cheddar. Make sure the cheddar covers the filling for full melt.
Bake and finish
  1. Bake for 12–15 minutes at 400°F, until the cheese is melted and slightly caramelized. Look for browned spots on the cheese and lightly browned edges of the zucchini.
  2. Drizzle with extra BBQ sauce and garnish with chopped cilantro and pickled jalapeños. Serve immediately while the topping is hot and glossy.

Notes

For less watery zucchini, pat the scooped shells very dry before the first bake so they can brown around the edges. Store leftovers in the fridge up to 3 days in an airtight container; reheat in a 350°F oven until hot. Freezing is not recommended because zucchini texture can soften after thawing. Dietary swap: use a reduced-fat or part-skim cheddar to cut calories while keeping the cheesy melt.