Photo of Chicken zucchini boats by WW

Chicken zucchini boats

Total Time
1 hr 5 min
20 min
45 min
Looking for dinner inspiration? Turn to these South-of-the-border-inspired stuffed zucchini boats that are rich in flavor thanks to seasoned tomato sauce and a Mexican cheese blend. You can assemble the zucchini in a baking dish ahead of time and pop them in the oven right before serving—just extend the bake time by about 10 minutes. We used chopped fresh basil as a garnish, but you could use chopped fresh cilantro, green onions, or even parsley if you’d like. Serve with chips, guacamole and salsa, or a roasted vegetable soup spiked with cilantro. Summer squash can be used instead of the zucchini, if you prefer, and leftover cooked turkey breast can be swapped for the chicken.


Cooking spray

4 spray(s), divided

Canned tomato sauce

2 cup(s), with basil, garlic and oregano, divided

Uncooked zucchini

4 medium

Olive oil

1 tsp

Cooked boneless skinless chicken breast

2½ cup(s), chopped, or shredded (homemade or store-bought)

Shredded reduced fat Mexican-style cheese

1 cup(s)


1 Tbsp, chopped


  1. Preheat oven to 375°F. Coat a 9- X 13-inch casserole dish with cooking spray; spread 1/2 cup tomato sauce in bottom of dish.
  2. Trim zucchini; slice each zucchini in half lengthwise. Using a spoon or a melon baller, remove flesh from center of each zucchini half. Chop scooped out zucchini flesh; set aside. Place zucchini halves in a single layer in prepared dish.
  3. Heat oil in a large sauté pan over medium heat; add chopped zucchini and cook, stirring, about 3 minutes. Add remaining tomato sauce and chicken to pan; cook, stirring, 1 minute. Divide chicken mixture among zucchini halves; cover pan with aluminum foil.
  4. Bake 30 minutes; remove aluminum foil and sprinkle with cheese. Bake, uncovered, until cheese is melted, 3-5 minutes. Remove from oven; garnish with chopped basil.
  5. Serving size: 2 zucchini boats