When life hands you zucchini (because, let’s be real, sometimes the garden just won’t stop producing them), it’s time to get creative. Enter: Sticky BBQ Chicken Zucchini Boats. They’re everything you want in a weeknight dinner—savory, gooey, and just the right amount of messy in the best possible way. Think of them as your favorite BBQ chicken pizza but tucked neatly into a low-carb veggie vessel.
If you’re juggling work, kids, or just the chaos of everyday life, this recipe is a lifesaver. Quick to prep, full of flavor, and guaranteed to win smiles at the table—yes, even from picky eaters who side-eye anything green
Table of Contents
Why You’ll Love These Sticky BBQ Chicken Zucchini Boats
- Fast & Fuss-Free: Perfect for using up leftover or rotisserie chicken.
- Healthy-ish Comfort Food: You get the cheesy, saucy goodness without the heavy carbs.
- Crowd-Pleaser: Even your “I don’t eat vegetables” crew won’t resist these cheesy BBQ-loaded boats.
- Customizable: Spice them up with jalapeños, go smoky with a chipotle BBQ sauce, or keep it classic—your choice!
Ingredients You’ll Need
- 4 medium zucchinis
- 1 lb (450g) cooked chicken, shredded (rotisserie chicken works great)
- 1 cup BBQ sauce (your favorite brand or homemade)
- 1 cup shredded cheddar cheese
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Optional: sliced jalapeños for extra heat
How to Make Sticky BBQ Chicken Zucchini Boats
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Giving your oven time to heat up means your zucchini will start baking right away instead of sitting in a lukewarm oven. Think of it as the culinary version of stretching before a workout—it just makes everything go smoother.
Step 2: Prep the Zucchini
Grab your zucchinis and give them a quick rinse. Slice each one in half lengthwise, then scoop out the seeds and some of the flesh to form little “boats.” Don’t dig too deep—you still want a sturdy base to hold all that delicious BBQ chicken. A spoon works fine, but if you’ve got a melon baller hiding in your drawer, this is its big moment.
Pro tip: Don’t toss the scooped-out zucchini! You can chop it up and sauté it later with garlic and olive oil for a quick side dish. Waste not, want not.
Lightly brush the insides with olive oil, then sprinkle with salt and pepper. This gives your zucchini a little head start on flavor before the filling takes over.
Step 3: Mix the Filling
In a large mixing bowl, combine the shredded chicken with ¾ cup of your favorite BBQ sauce, garlic powder, onion powder, red onion, and half the chopped cilantro. Stir until every piece of chicken looks glossy and well coated.
This is where the magic happens—the BBQ sauce and spices soak right into the chicken, so every bite packs a smoky, tangy punch. Sneak a taste if you must (I always do).
Step 4: Stuff the Zucchini
Now comes the fun part—filling your boats! Use a spoon to scoop the BBQ chicken mixture into each zucchini half. Press it down gently so it really nestles in there, but don’t overpack or you’ll risk spillage in the oven.
If you’ve got extra filling, don’t stress. It makes an amazing topping for nachos, quesadillas, or even tomorrow’s lunch salad.
Step 5: Add the Cheesy Goodness
Once your boats are loaded, drizzle the remaining ¼ cup of BBQ sauce across the tops. Then sprinkle on a generous layer of cheddar cheese. Don’t skimp—this is the part that turns bubbly, golden, and downright irresistible.
If you like heat, add sliced jalapeños right over the cheese. They roast beautifully in the oven and give the whole dish a little fiery kick.
Step 6: Bake to Perfection
Place your zucchini boats snugly in a baking dish so they don’t tip over. Cover the dish with aluminum foil and bake for 25 minutes. This allows the zucchini to soften without drying out.
After 25 minutes, remove the foil and let them bake for another 10–15 minutes. This final stretch is where the cheese melts into gooey perfection and starts turning golden brown. Your kitchen will smell like a summer BBQ party—it’s heavenly.
Step 7: Garnish & Serve
Once baked, let the zucchini boats cool for about 5 minutes (tough, I know). This makes them easier to handle and allows the flavors to settle.
Sprinkle the remaining fresh cilantro on top for a pop of color and freshness. Then serve warm and watch them disappear faster than you can say “who wants seconds?”
Pro Tips for Sticky BBQ Chicken Zucchini Boats
- Make Ahead: Prep the filling in advance and keep it in the fridge. At dinnertime, just stuff and bake.
- Cheese Swap: Try mozzarella or pepper jack for a fun twist.
- BBQ Sauce Matters: Sweet, smoky, or spicy—your choice sets the whole flavor tone. I love a honey BBQ for family nights, but chipotle BBQ adds grown-up flair.
- Kid Hack: If little ones balk at zucchini, scoop some filling onto mini slider buns—instant BBQ chicken sliders!
A Little Story from My Kitchen
The first time I made these, it was purely out of desperation. The zucchinis from my neighbor’s garden were practically multiplying on my counter, and my kids were begging for pizza. So, I stuffed the zucchinis with BBQ chicken, topped them with cheese, and crossed my fingers.
Let’s just say—those boats disappeared faster than an ice cream cone on a July afternoon. Now, they’re a go-to in our home whenever I need a quick but impressive dinner.
FAQs About Sticky BBQ Chicken Zucchini Boats
Can I use raw chicken instead of cooked?
Not recommended for this recipe—you want already-cooked, shredded chicken to keep the prep quick and safe. A rotisserie chicken is perfect.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture (the microwave works too, but the zucchini gets softer).
Can I freeze them?
Not really. Zucchini tends to get watery after thawing. If you want to meal prep, just freeze the filling and assemble fresh.
What sides go with these?
They pair beautifully with a crisp garden salad, corn on the cob, or even sweet potato fries if you’re craving comfort food vibes.
Bring the Magic to Your Table
Sticky BBQ Chicken Zucchini Boats are proof that weeknight dinners don’t have to be boring—or complicated. With their saucy BBQ flavor, melty cheese, and veggie-packed base, they strike the perfect balance of comfort and freshness.
So next time you’ve got zucchinis staring you down from the fridge, you know exactly what to do: turn them into sticky, cheesy boats of happiness. Your family (and your taste buds) will thank you.
More Recipes You’ll Love
If you enjoyed these Sticky BBQ Chicken Zucchini Boats, you’ll definitely want to try a few more dishes that bring big flavors to the table. Here are some reader favorites you can bookmark for later:
- Cozy up with a bowl of this creamy and hearty White Chicken Chili—perfect for chilly nights when you’re craving comfort food.
- For another veggie-forward dinner that’s packed with flavor, check out this cheesy Rotisserie Chicken Zucchini Casserole.
- Keep the BBQ theme going with these juicy and fun-to-make BBQ Chicken Bacon Pineapple Kabobs—ideal for grilling season or easy weeknight meals.
- If you love stuffed-style chicken dinners, you can’t miss this elegant yet simple Caprese Stuffed Chicken that bursts with fresh flavors.
Sticky BBQ Chicken Zucchini Boats
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
These Sticky BBQ Chicken Zucchini Boats are a cheesy, saucy, and flavorful dinner that’s quick to make and perfect for busy weeknights. A healthier twist on comfort food that your whole family will love!
Ingredients
4 medium zucchinis
1 lb (450g) cooked chicken, shredded (rotisserie chicken works great)
1 cup BBQ sauce (your favorite brand or homemade)
1 cup shredded cheddar cheese
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
Optional: sliced jalapeños for extra heat
Instructions
Preheat oven to 375°F (190°C).
Rinse zucchinis, slice in half lengthwise, and scoop out seeds to create boats. Brush insides with olive oil, season with salt and pepper.
In a bowl, mix shredded chicken, 3/4 cup BBQ sauce, garlic powder, onion powder, red onion, and half the cilantro.
Spoon filling into zucchini boats, packing lightly.
Drizzle remaining BBQ sauce over the tops, then sprinkle with cheddar cheese. Add jalapeños if desired.
Place boats in a baking dish, cover with foil, and bake for 25 minutes. Remove foil and bake 10–15 more minutes until cheese is bubbly and golden.
Let cool slightly, garnish with remaining cilantro, and serve warm.
Notes
Use rotisserie chicken to save time.
Swap cheddar for mozzarella or pepper jack if you want variety.
Best served fresh, but leftovers can be refrigerated up to 3 days.
Reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 zucchini boat (¼ of recipe)
- Calories: 310 kcal
- Sugar: 12 g
- Sodium: 790 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 75 mg