Tex-Mex Chicken Zucchini Boats

Tex Mex Chicken Zucchini Boats

Tex-Mex Chicken Zucchini Boats

Tex-Mex Chicken Zucchini Boats
Cook Time: 25 minutes
Course: Dinner, Lunch
Keyword: zucchini
Servings: 4 2 boats = 1 serving
Calories: 388kcal


  • 4 medium zucchinis about 12 oz each
  • 2 cloves garlic chopped crushed
  • 3 tbsp Simple Girl Carolina BBQ Sauce
  • 1 tbsp Frank's Hot Sauce
  • juice of 1/4 lime
  • 2 tbsp chopped fresh cilantro
  • 1 tsp pink salt
  • 1/4 tsp pepper
  • 2 tbsp homemade taco seasoning
  • 28 oz cooked chicken breast shredded
  • chili powder (to sprinkle before baking)


  • Preheat the oven to 350 degrees
  • Cut each zucchini in half long-wise and hollow-out middles using a spoon (see image) – reserve the “guts.”
  • Bring a large pot of water to boil, add the zucchini boats, bring back to boil and boil for 3 minutes (you may need to do this in batches). You want them still firm, not soggy/limp. Let them dry cut side down while you are preparing the filling.
  • To create the filling, chop up the zucchini “guts” and combine with the rest of the ingredients, mixing well
  • Stuff the boats, dividing chicken mixture evenly between the 8 boats. Pack the chicken into the boats and sprinkle some chili powder on top of each
  • Bake for 25 minutes on 350 degrees

one serving is 2 boats

    Delicious served with fresh sliced tomato

      Use less chicken to cut down on calories

        Add 1 tsp of cayenne to the filling if you like it spicy


          Calories: 388kcal | Carbohydrates: 13g | Protein: 64g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 169mg | Sodium: 1095mg | Potassium: 1050mg | Fiber: 2g | Sugar: 10g | Vitamin A: 594IU | Vitamin C: 36mg | Calcium: 68mg | Iron: 3mg
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