Cooking Instructions

Prepare the Zucchini: Wash zucchinis under cold water, trim the ends, and cut each zucchini lengthwise into halves. Hollow out the centers, leaving ¼-inch thick shells, and reserve the scooped-out zucchini flesh for later use. Drizzle with olive oil and season with salt, pepper, and garlic powder.

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Filling: In a mixing bowl, combine the shredded chicken and BBQ sauce. Stir in the diced red onion, bell pepper, and smoked paprika, mixing until well incorporated.

Taste the filling and adjust the seasoning if necessary before setting it aside for stuffing.

Stuff the Zucchini: Spoon the BBQ chicken mixture into the hollowed zucchini halves, pressing down gently to fill. Sprinkle mozzarella cheese over the stuffed zucchini, followed by a smaller layer of shredded cheddar on top.

Bake the Zucchini Boats: Cover the baking dish loosely with aluminum foil and bake for 25–30 minutes, until the zucchinis are tender.

Remove the foil, switch the oven to broil, and broil for 2–3 minutes until the cheese is bubbly and golden. Garnish as desired and serve immediately.

For the best results, consider using medium-sized zucchinis for optimal flavor and cooking time.

You can also pre-cook the zucchinis by microwaving or steaming them for a few minutes to achieve a softer texture.

If you're short on time, using rotisserie chicken can save you some preparation effort.

Don't forget to pat the hollowed zucchinis dry to prevent sogginess, and feel free to customize the filling with your favorite vegetables, cheeses, or spices!