Introduction
Looking for a delicious, low-carb dinner option that’s both satisfying and impressive? These Grilled Chicken and Zucchini Boats are exactly what you need. I’ve perfected this recipe through countless summer cookouts, and it’s become a go-to for both weeknight dinners and casual entertaining. The combination of juicy grilled chicken and tender zucchini creates a perfect balance of flavors, while the melted cheese brings everything together beautifully.
Ingredients
-
• 4 medium zucchini
• 2 large chicken breasts (about 1 pound)
• 1 cup shredded mozzarella cheese
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Optional: fresh basil for garnish
Instructions
- Preheat your grill to medium-high heat (around 375°F).
- Cut zucchini in half lengthwise. Using a spoon, carefully scoop out the center flesh, leaving about 1/4 inch around the edges to create boats. Save the scooped flesh for later use.
- Season chicken breasts with 1 tablespoon olive oil, paprika, and half of the Italian seasoning. Grill for 6-7 minutes per side until internal temperature reaches 165°F.
- While the chicken cooks, brush zucchini boats with remaining olive oil and season with salt and pepper.
- Dice the cooked chicken into small cubes.
- In a bowl, combine chicken, diced tomatoes, red onion, garlic, remaining Italian seasoning, and half the mozzarella.
- Place zucchini boats on the grill, cut side down, for 2-3 minutes.
- Flip the boats and fill with the chicken mixture. Top with remaining cheese.
- Close the grill lid and cook for another 5-7 minutes until cheese is melted and zucchini is tender but still firm.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Recipe Notes
• For perfectly cooked zucchini, look for ones that are similar in size to ensure even cooking.
• If you’re working with particularly watery zucchini, salt the boats after scooping and let them sit for 10 minutes. Pat dry before continuing with the recipe.
• No grill? No problem! These boats work just as well in an oven preheated to 400°F. Bake for about 20-25 minutes.
• Make ahead tip: Prepare the chicken mixture up to a day in advance and store in the refrigerator. This will make assembly much quicker when you’re ready to cook.
• To prevent the zucchini from becoming too soft, avoid overcooking. They should be tender-crisp when done.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Grilled Chicken and Zucchini Boats
Ingredients
- 4 medium zucchini
- 2 large chicken breasts about 1 pound
- 1 cup shredded mozzarella cheese
- 1/2 cup cherry tomatoes diced
- 1/4 cup red onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional: fresh basil for garnish
Instructions
- Preheat your grill to medium-high heat (around 375°F).
- Cut zucchini in half lengthwise. Using a spoon, carefully scoop out the center flesh, leaving about 1/4 inch around the edges to create boats. Save the scooped flesh for later use.
- Season chicken breasts with 1 tablespoon olive oil, paprika, and half of the Italian seasoning. Grill for 6-7 minutes per side until internal temperature reaches 165°F.
- While the chicken cooks, brush zucchini boats with remaining olive oil and season with salt and pepper.
- Dice the cooked chicken into small cubes.
- In a bowl, combine chicken, diced tomatoes, red onion, garlic, remaining Italian seasoning, and half the mozzarella.
- Place zucchini boats on the grill, cut side down, for 2-3 minutes.
- Flip the boats and fill with the chicken mixture. Top with remaining cheese.
- Close the grill lid and cook for another 5-7 minutes until cheese is melted and zucchini is tender but still firm.
