Baked Stuffed Zucchini Boats with Chicken and Tomatoes
Zucchini halves filled with seasoned ground chicken and fresh tomatoes, baked until tender for a veggie-packed, satisfying meal. This american-inspired whole30 (vegetarian-friendly) ready in about 40 minutes pairs ground chicken, diced tomatoes, finely chopped red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium (1 lb total), halved lengthwise zucchini
- 8 oz ground chicken
- 1/2 cup diced tomatoes
- 1/4 cup, finely chopped red onion
- 2 tbsp, chopped fresh basil
- 1 tbsp avocado oil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Scoop seeds from zucchini halves with a spoon and set aside.
- Step 2: Heat avocado oil in a skillet over medium heat. Add red onion and cook for 3 minutes until softened.
- Step 3: Add ground chicken, breaking it apart with a spoon, and cook for 5 minutes until no longer pink.
- Step 4: Stir in diced tomatoes, basil, oregano, salt, and pepper. Cook for 2 minutes until tomatoes soften.
- Step 5: Spoon chicken mixture into zucchini halves. Place on a parchment-lined baking sheet and bake for 20 minutes until zucchini is tender.
Frequently asked questions
How long does Baked Stuffed Zucchini Boats with Chicken and Tomatoes take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Stuffed Zucchini Boats with Chicken and Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground chicken from drying out.
Can I substitute ingredients in Baked Stuffed Zucchini Boats with Chicken and Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Stuffed Zucchini Boats with Chicken and Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Stuffed Zucchini Boats with Chicken and Tomatoes vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is my new favorite meal! So satisfying and perfect for the Whole30 diet. I'll be making it again this week.
- ★★★★★
This was a hit with my whole family! The zucchini boats were perfectly cooked and the chicken and tomato filling was so flavorful. Whole30 friendly and delicious.
- ★★★★☆
The zucchini boats were a hit with my family, but the cooking time was a bit longer than expected. Still, the flavors were great and it's Whole30 compliant.
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