Spinach and chicken stuffed zucchini boats are irresistible!
Delicious and cheesy spinach and chicken stuffed zucchini boats, baked to perfection.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 3 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 cup cooked shredded chicken
- 2 garlic cloves, minced
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/3 cup cream cheese, softened
- 1/2 cup shredded mozzarella (plus extra for topping)
- 1/4 cup grated parmesan
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Scoop out the center of each zucchini half to create boats. Brush with olive oil and season with salt and pepper.
- In a skillet over medium heat, sauté garlic for 30 seconds. Add spinach and cook until wilted.
- In a bowl, combine shredded chicken, sautéed spinach, ricotta, cream cheese, mozzarella, parmesan, and Italian seasoning. Mix until creamy and well blended.
- Spoon filling generously into zucchini boats. Top with extra mozzarella.
- Bake 20–25 minutes until zucchini is tender and cheese is melted and golden. Broil 2–3 minutes for deeper browning.
Notes
- Don’t overbake or zucchini will become too soft
- Squeeze excess water from spinach
- Use rotisserie chicken for convenience
Nutrition
- Serving Size: 1 boat
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 26g