Chicken & Veg Zucchini Boats

Chicken & Veg Zucchini Boats

  • Servings: 6
  • Difficulty: easy
  • Print

Gluten-free zucchini boats filled with chicken and vegetables.


  • 3 Medium Zucchini
  • 1 Onion
  • 1 Carrot
  • 1 Bell pepper
  • 1 Large chicken breast
  • 100 g Tomato puree
  • 100 ml Water
  • 100 g Grated cheese (best Mozzarella)
  • 1/2 tsp Smoked paprika
  • 1/2 tsp Sweet paprika
  • 1 tsp Salt
  • 1/4 tsp Black pepper
  • 2 tbsp Olive oil


  1. Wash the zucchini, then halve them vertically, and carve them, shaping boats.
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  3. Chop the zucchini cores.
  4. Finely chop the onion, bell pepper, and the carrot (the carrot could be grated).
  5. Dice the chicken breast into tiny cubes.
  6. In a large pan, heat the olive oil.
  7. Braise the onion for a minute, then add the chicken, carrot, and bell pepper. Braise them together for about 5 minutes, then add the chopped zucchini cores and 50 ml of the water.
  8. Reduce to the simmer for another 5 minutes.
  9. In the end, add the tomato puree and the rest of the water. Simmer for another few minutes, then remove from the heat.
  10. Place the zucchini boats on a greased baking tray.
  11. Fill the boats with the chicken & veg mix.
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  13. Cover with grated cheese.
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  15. Bake for 35-40 minutes, at 220°C.

Some tips from me:

– These zucchini boats are great with a yogurt sauce. Mix one pot of yogurt with 1tbsp finely chopped dill, and a tiny bit of salt. For best results, use Greek-style yogurt, or even sour cream. Serve the boats with a spoon or two of the sauce.
– Why don`t you try the same recipe with ground beef or pork instead of the chicken? Still tastes amazing. Improvise! 🙂

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I hope you enjoyed! I would love to hear from you in the comments below.

Very best wishes,

xxx Tasty Game

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