Crispy Sticky BBQ Chicken Zucchini Boats (Print Version)
BBQ chicken zucchini boats loaded with crispy, sticky glazed chicken. A high-protein, low-carb dinner ready in under 40 minutes.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Dairy-Free, Halal
# Ingredients:
→ Hollowed Zucchini Shells
01 -
4 large zucchini (about 8 inches each), halved lengthwise
02 -
1 tbsp olive oil
03 -
1/2 tsp garlic powder
04 -
1/4 tsp smoked paprika
05 -
Salt and pepper to taste
→ Sticky BBQ Chicken Filling
06 -
1 lb boneless skinless chicken breasts, cooked and shredded
07 -
3/4 cup BBQ sauce (store-bought or homemade)
08 -
1/2 cup diced red onion
09 -
1/2 cup frozen corn kernels, thawed
10 -
1 tbsp brown sugar
11 -
1 tsp Worcestershire sauce
12 -
1/2 tsp chili powder
→ Golden Cheesy Crust
13 -
1 cup shredded sharp cheddar cheese
14 -
1/4 cup shredded mozzarella cheese
15 -
1/4 cup panko breadcrumbs
16 -
1 tbsp unsalted butter, melted
→ Fresh Finish & Garnish
17 -
2 tbsp fresh cilantro, chopped, for garnish
18 -
2 tbsp sour cream, for garnish
19 -
1/4 cup pickled jalapeño slices, for garnish
# Instructions:
01 -
Preheat your oven to 400°F and line a large baking sheet with foil or parchment paper. This high heat is key to achieving the crispy edges that make this Crispy Sticky BBQ Chicken Zucchini Boats Recipe so irresistible. Lightly grease the lined pan with cooking spray.
02 -
Halve all 4 large zucchini lengthwise and use a spoon to scoop out the centers, leaving a 1/4-inch thick shell. Brush each shell with 1 tbsp olive oil, then season evenly with 1/2 tsp garlic powder, 1/4 tsp smoked paprika, and salt and pepper to taste.
03 -
Place the seasoned zucchini shells cut-side up on the prepared baking sheet. Bake at 400°F for 10 minutes until slightly tender but still firm enough to hold the filling. Pre-baking ensures your Crispy Sticky BBQ Chicken Zucchini Boats Recipe won't turn soggy once stuffed.
04 -
In a medium bowl, combine 1 lb shredded cooked chicken, 3/4 cup BBQ sauce, 1/2 cup diced red onion, 1/2 cup thawed corn kernels, 1 tbsp brown sugar, 1 tsp Worcestershire sauce, and 1/2 tsp chili powder. Stir well until the chicken is fully coated and sticky.
05 -
Remove the pre-baked zucchini from the oven and generously spoon the sticky BBQ chicken filling into each shell, pressing it in firmly and mounding it slightly. Divide the filling evenly across all 8 halves for consistent, hearty portions throughout this Crispy Sticky BBQ Chicken Zucchini Boats Recipe.
06 -
In a small bowl, mix 1 cup shredded sharp cheddar, 1/4 cup shredded mozzarella, 1/4 cup panko breadcrumbs, and 1 tbsp melted unsalted butter until combined. Sprinkle this mixture generously over each stuffed zucchini boat, covering the filling completely for a golden, crispy crust.
07 -
Return the stuffed boats to the oven and bake at 400°F for an additional 12–15 minutes, until the cheese is fully melted and the panko topping is deep golden and crispy. For the best Crispy Sticky BBQ Chicken Zucchini Boats Recipe results, broil on high for the final 2 minutes.
08 -
Remove from the oven and let rest for 2 minutes. Top each boat with a drizzle of 2 tbsp sour cream, a few pickled jalapeño slices, and a sprinkle of 2 tbsp fresh chopped cilantro. Serve immediately while hot and crispy for the ultimate Crispy Sticky BBQ Chicken Zucchini Boats Recipe experience.
# Notes:
01 -
💡 Cooking Tip: To avoid watery boats, lightly salt the scooped zucchini shells and let them sit for 5 minutes before patting dry with paper towels. This draws out excess moisture and keeps the filling from becoming soggy during baking.
02 -
🔄 Substitution Tip: No chicken on hand? Shredded rotisserie chicken works perfectly and saves prep time. You can also swap sharp cheddar for pepper jack cheese to add an extra kick of heat to your filling and topping.
03 -
🧊 Storage Advice: Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F for 8–10 minutes to restore the crispy topping. Avoid microwaving, as it will make the breadcrumb crust soft and chewy.
04 -
🍽️ Serving Tip: These boats pair beautifully with a simple green salad, coleslaw, or a side of extra BBQ sauce for dipping. For a crowd-pleasing spread, serve alongside cornbread or roasted sweet potato wedges to complement the smoky BBQ flavors.
# Tools You'll Need:
01 -
baking sheet
02 -
parchment paper
03 -
large mixing bowl
04 -
spoon or melon baller
05 -
oven
06 -
cutting board
07 -
chef's knife
08 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 480 kcal
Total Fat: 21 g
Total Carbohydrate: 38 g
Protein: 36 g