If you’ve been searching for a lighter dinner that still hits the spot, these zucchini boats are your answer. Packed with seasoned ground chicken, fluffy rice, and melty Gruyère cheese, they bring big flavor in a veggie-forward package. I first made these zucchini boats to use up summer garden produce, and now they’ve earned a spot in our regular dinner rotation. They’re easy, customizable, and incredibly satisfying.

Why You’ll Love This Recipe

Zucchini boats are as fun to make as they are to eat. Here’s why this recipe will be a hit in your kitchen:

Flavorful & Filling: The rice and ground chicken combo makes them hearty.
Beginner-Friendly: Simple steps and ingredients—no culinary school required.
Perfectly Cheesy: Gruyère adds a gooey, golden finish that feels gourmet.
Healthy Comfort Food: All the joy of comfort food, minus the guilt.

A Few Fun Facts About Zucchini Boats

Zucchini is technically a fruit, though we treat it like a vegetable in cooking.
Stuffed zucchini recipes date back to Mediterranean cuisine, where hollowed vegetables are often filled with rice and meats.
“Boats” became trendy in the 2000s as a way to make low-carb meals visually fun and family-friendly.
They’re great for leftovers—just reheat and enjoy with no fuss.

Key Ingredients in Zucchini Boats

These ingredients come together to create a dish that’s cozy, savory, and satisfying:

Zucchini – Acts as your base and vessel, tender and mild in flavor.
Ground chicken – A lean, protein-packed option that absorbs seasoning well.
Cooked rice – Adds texture and makes the filling hearty.
Tomato sauce – Brings moisture and a sweet-tangy base.
Gruyère cheese – Melts beautifully and adds a rich, nutty flavor.
Worcestershire sauce – A splash of umami depth you don’t want to skip.
Garlic, green onion, and spices – Infuse the filling with bold flavor.

How to Make Zucchini Boats (Step-by-Step)

Ready to create these cheesy zucchini boats? Follow these steps:

Preheat your oven to 350°F (175°C).
Cook the rice according to the package instructions. Set aside.
Prep the zucchini: Slice each in half lengthwise and scoop out the center with a spoon to create a cavity.
Sauté the filling: In a skillet, brown the ground chicken. Add chopped green onion, minced garlic, Italian seasoning, red pepper flakes, salt, pepper, and tomato sauce. Cook for 5 minutes.
Combine with rice: Stir cooked rice into the chicken mixture until well incorporated.
Stuff the boats: Spoon the filling into the hollowed zucchini halves.
Bake: Transfer to a baking dish and bake for 30 minutes.
Add cheese and finish: Top each zucchini boat with shredded Gruyère cheese. Return to the oven for another 10 minutes, or until the cheese is melted and slightly golden.

In a large skillet add the ground chicken and cook until no longer pink

scrape/hollow out the seedy part of each zucchini half

Tips and Twists

Let’s take your zucchini boats to the next level:

Top 5 Tips:

Choose medium zucchinis for even baking.
Don’t over-scoop—leave sturdy sides for structure.
Cook the rice ahead for easier prep.
Add Worcestershire sauce for extra depth.
Use a melon baller to hollow the zucchini cleanly.

3 Delicious Variations:

Tex-Mex Style: Add corn, black beans, and cheddar.
Veggie-Packed: Toss in chopped mushrooms or spinach.
Buffalo Chicken Boats: Mix filling with buffalo sauce and top with blue cheese.

Storage, Reheating, and Make-Ahead Tips

Storage: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in the microwave for 1–2 minutes or in a 350°F oven for 10–12 minutes.
Make-Ahead: Assemble the boats ahead and refrigerate unbaked for up to 24 hours. Add 5 extra minutes to the baking time.

What to Serve with Zucchini Boats

Complete your meal with these perfect pairings:

Roasted Broccoli and Carrots: Simple and colorful veggie side.
Simple Avocado Toast with Egg: Great for brunch or a light meal pairing.
Peach Lemonade: Refreshing drink to cut through the savory cheese.
Crispy Garlic Bread Ritz Bits: Crunchy and cheesy snack to serve on the side.
Strawberry Cup Dessert: A fresh and fruity way to end your meal.

FAQ

1. Can I use quinoa instead of rice?
Yes! Cooked quinoa is a great gluten-free, protein-rich option.

2. What can I use instead of ground chicken?
Ground turkey, beef, or even plant-based crumbles work well.

3. Do I need to peel the zucchini?
Nope! The skin holds the boat together and softens as it bakes.

4. Can I use other cheeses?
Absolutely. Mozzarella, cheddar, or provolone are great substitutes.

5. Are zucchini boats freezer-friendly?
They’re best fresh, but you can freeze unbaked boats and bake directly from frozen.

Enjoy Your Zucchini Boats

These zucchini boats are the perfect combo of healthy and indulgent. Whether you’re trying to eat more veggies, cut carbs, or just want something new for dinner, this recipe has you covered. With cheesy tops and a flavorful filling, you’ll find yourself making them again and again. Give them a try—you won’t regret it!

Explore More Recipes

Ready for more flavor-packed dishes? You’ll love these ideas from the blog:

Pair with a crispy side like Roasted Broccoli and Carrots
For a fun lunch wrap, check out Grilled Chicken Wraps
Love pasta? You’ll adore Carbone Spicy Rigatoni
Try a twist with Chicken Alfredo Lasagna
End your meal with Best Carrot Cake Cookies—soft, sweet, and perfect for dessert

Zucchini Boats Recipe

These zucchini boats are filled with a savory mix of ground chicken, fluffy rice, and rich tomato sauce—then topped with melty Gruyère cheese. Perfect for beginner cooks, this dish is hearty, healthy, and full of flavor. A great way to use fresh zucchini and make a low-carb, satisfying dinner!

Course Dinner, Main Course

Cuisine American, Low-Carb

Keyword easy zucchini recipes, healthy recipes, low carb dinner, stuffed zucchini, zucchini boats

Prep Time 15

Cook Time 40

Total Time 55

Servings 4 servings

Calories 385kcal

Author Abby Marlow

Ingredients

4 medium zucchinis, halved lengthwise
1/2 cup uncooked rice
1 lb ground chicken
2 sprigs green onion, chopped
4 cloves garlic, minced
1 tbsp Italian seasoning
1/2 tsp red pepper flakes
1/4 tsp salt, or to taste
1/2 tsp black pepper, or to taste
1 cup tomato sauce
1/2 tsp Worcestershire sauce
1 cup Gruyère cheese, shredded

Instructions

Preheat your oven to 350°F (175°C).
Cook rice according to the package directions and set aside.
Cut zucchinis in half lengthwise and hollow out the centers to make boats.
In a large skillet, cook ground chicken over medium heat until no longer pink.
Add green onion, garlic, Italian seasoning, red pepper flakes, salt, pepper, and tomato sauce. Stir well and cook for 5 minutes.
Mix in the cooked rice and Worcestershire sauce.
Fill each zucchini half with the chicken and rice mixture and place them in a baking dish.
Bake for 30 minutes. Then top with Gruyère cheese and bake for an additional 10 minutes, or until the cheese is melted and golden.

Notes

For firmer zucchini, reduce the first bake time by 5 minutes. You can swap Gruyère with mozzarella for a milder flavor. These zucchini boats also reheat beautifully for lunch the next day.