Barbecue Chicken Boats Easy Flavorful Dinner Idea Tonight
Author:lilie
Total Time:38 minutes
Yield:4 servings 1x
Description
Barbecue Chicken Zucchini Boats deliver a juicy smoky dinner in minutes easy flavorful and fun enough to wow the family tonight Try it now
Ingredients
Scale
4 medium zucchini
2 cups cooked chicken, shredded
1/2 cup barbecue sauce
1/2 cup shredded cheese
1/4 cup corn kernels
1/4 cup red onion, finely chopped
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt to taste
Pepper to taste
Fresh cilantro or parsley, chopped, for garnish
2 tablespoons breadcrumbs (gluten-free if needed)
1 tablespoon grated Parmesan
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment for easy cleanup.
Brush the hollowed zucchini boats with a touch of olive oil, then lightly season with salt and pepper. Place them cut-side up on the sheet.
In a skillet over medium heat, sauté the red onion in a splash of olive oil until just translucent, about 2–3 minutes. Stir in the shredded chicken, barbecue sauce, corn (if using), garlic powder, and smoked paprika. Cook 2–3 minutes until everything is well combined and warmed through. Taste and adjust with a pinch more salt, if needed.
Spoon the filling into each zucchini boat, dividing evenly. Top with half of the shredded cheese, then repeat with another light layer of filling and the remaining cheese to create a snowy, cheesy crown.
Bake for 18–22 minutes, or until the zucchini are tender and the cheese is melted and bubbling. If you like a golden top, switch to the broil setting for 1–2 minutes at the end, watching carefully so they don’t burn.
Remove from the oven and let rest 5 minutes. Garnish with chopped cilantro or parsley and a final pinch of pepper. Serve warm.
Notes
Cozy, quick weeknight dinner of Barbecue Chicken Zucchini Boats—indulgent, crowd-pleasing, gluten-free and adaptable with leftovers, cheese, and pantry additions.
