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BBQ Chicken Zucchini Boats

BBQ chicken zucchini boats with smoky pulled chicken and melted cheddar baked until the BBQ sauce caramelizes at the edges. Easy chicken zucchini halves are scooped, pre-baked, then stuffed and finished with a glossy BBQ drizzle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 medium zucchini
BBQ chicken filling
  • 2 cup cooked chicken shredded
  • 0.5 cup BBQ sauce plus more for drizzling
  • 0.25 cup red onion finely diced
  • 1 tsp smoked paprika
  • salt to taste
  • pepper to taste
Cheddar topping
  • 1.5 cup sharp cheddar cheese shredded
  • 0.25 cup fresh cilantro chopped
  • 1 pickled jalapeños for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep zucchini
  1. Preheat oven to 400°F. Set up a greased baking dish or sheet pan for the zucchini.
  2. Halve 4 medium zucchini lengthwise and scoop out centers, leaving a 1/4-inch shell. Discard the flesh or save for another use.
  3. Pat the zucchini shells dry and place cut-side up in a greased baking dish. Pre-bake at 400°F for 8 minutes until slightly softened.
Make the BBQ chicken filling
  1. Mix shredded cooked chicken with BBQ sauce, red onion, smoked paprika, salt, and pepper until well coated. Stir until every shred looks evenly covered.
  2. Fill each zucchini boat with the BBQ chicken mixture and top with shredded sharp cheddar cheese. Keep the topping slightly mounded for better melting.
Bake and finish
  1. Bake at 400°F for 12–15 minutes until the cheese is melted and slightly caramelized. Look for golden spots and BBQ-colored edges around the boats.
  2. Drizzle with extra BBQ sauce and garnish with chopped fresh cilantro and pickled jalapeños. Serve warm while the cheddar stays gooey.

Notes

For extra caramelized edges, don’t skip pre-baking—the boats firm up so they can handle the final bake. Refrigerate leftovers in a sealed container for up to 3 days; reheat at 400°F until hot. Freezing is not recommended because zucchini texture softens. For a dairy-light swap, use a reduced-fat or dairy-free cheddar alternative and expect slightly less browning.