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BBQ Chicken Zucchini Boats

BBQ chicken zucchini boats with smoky pulled chicken and melted cheddar in hollowed zucchini shells. Roast until the cheese melts and the BBQ sauce caramelizes at the edges for a low-carb, easy BBQ dinner.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 medium zucchini Halved lengthwise.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
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
Cheddar topping & serving
  • 1.5 cup sharp cheddar cheese Shredded.
  • 0.25 cup fresh cilantro Chopped.
  • 0.25 pickled jalapeños For serving.

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Prep & pre-bake zucchini
  1. Preheat the oven to 400°F, then set out a greased baking dish with room for the zucchini boats (visual cue: oven fully reaches 400°F before baking).
  2. Halve 4 medium zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell; discard the flesh or save for another use (visual cue: boats hold their shape with a hollow channel).
  3. Pat the zucchini shells dry, place cut-side up in the greased baking dish, and pre-bake for 8 minutes (visual cue: edges look slightly set and the boats lose raw moisture).
Make filling
  1. Mix the shredded cooked chicken with 1/2 cup BBQ sauce, red onion, smoked paprika, salt, and pepper until well coated (visual cue: mixture looks evenly dark and speckled with paprika).
Assemble & bake
  1. Fill each zucchini boat with the BBQ chicken mixture and top with shredded sharp cheddar cheese (visual cue: cheese covers the top and reaches the edges).
  2. Bake for 12–15 minutes at 400°F until the cheese is melted and slightly caramelized (visual cue: bubbly melted cheddar with browned spots; zucchini stays tender).
Finish & serve
  1. Drizzle with extra BBQ sauce, then garnish with fresh cilantro and pickled jalapeños (visual cue: BBQ sauce glazes and cilantro looks fresh on top).

Notes

For best boat stability, scoop evenly to keep roughly the same 1/4-inch thickness so they bake at the same rate. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F oven until warmed and cheese re-melts. Freezing isn’t recommended because zucchini can turn watery after thawing. If you want a lower-carb option, choose sugar-free BBQ sauce to keep the overall carbs down.