Easy to prep, easy to customize Chicken-Stuffed Zucchini Boats are a fun healthy meal. Gluten-free, dairy-free and delicious with saucy chicken and melty (dairy-free) cheese on top. Grab those summer zucchini, throw some chicken in the Instant Pot/Crockpot and you’ll have lots of meal combos with this simple recipe.
Ingredient Tips:
Try to cut the zucchini as evenly as possible down the middle. You can even slice off a bit of the skin from the bottom side so it doesn’t rock back and forth on the sheet pan (watch my YouTube how-to video to see what that looks like). Zucchini seeds should come out easily with a spoon. Try throwing those leftovers into a smoothie or a muffin recipe for no-waste.
Check out this smoothie recipe you can add the leftover raw zucchini into: Cashew Super Smoothie
Harissa is a spicy and aromatic chile paste that’s a widely used staple in North African and Middle Eastern cooking. This article from The Kitchn gives a basic overview of harissa. Harissa recipes vary between countries and regions, but a standard version includes a blend of hot chile peppers (which are often smoked), garlic, olive oil and spices, like cumin, coriander, caraway and mint. A little goes a long way with this spicy flavor powerhouse. You can even make it yourself!
Dairy-free cheese has come so far and is made from lots of different milk alternatives like cashews, almonds and soy. I personally love Parmela’s and Miyokos brand dairy-free cheeses, and used Parmela’s Sharp Cheddar Nut Cheese for these zucchini boats.
Mix N’ Match Recipe
This is a versatile recipe! Choose your favorite barbeque sauce or marinade you love on the chicken. You could substitute barbeque sauce and harissa for pesto or a marinara sauce as well. Change out the macadamia nuts for walnuts or pine nuts. Top with dairy-free mozzarella instead of cheddar with those and you’re golden! Switch out the chicken for pulled pork…so many delicious combinations.
My favorite products for this recipe:
- Lillie’s BBQ Sauce: Carolina style is my favorite! These barbeque sauces are made from a unique blend of all-natural ingredients & are made with gluten-free ingredients. That means no high fructose corn syrup, no MSG, no preservatives, & more.
- Parmela Creamery Sharp Cheddar Style Nut Cheese: This dairy-free cheddar cheese substitute is shredded for easy topping and even melts like real cheese. Instead of being soy-based like so many others, it’s cultured from cashew milk. You can’t order this product online, but you can find it in many stores around the country like Publix, Whole Foods, Sprouts, Wegmans and more. Check out all their incredible products on their website: https://www.parmelacreamery.com/products
- Haven’s Kitchen Zippy Chili Harissa: Harissa is a chili pepper-based hot sauce born in North Africa. This sauce from Haven’s Kitchen is spicy with hints of cinnamon, cumin and date for a touch of earthy sweetness. You can use it like sriracha, as a marinade, or mix with maple syrup or dairy-free mayo as a dressing.
(Disclosure: I may receive a very small amount of revenue if you purchase through my Amazon links. It does NOT raise the cost for you, but does help me keep on creating recipes and videos on Jana Eats. Thanks!)
Rate this recipe and let me know what you put into your chicken-stuffed zucchini boats!
Recipe and how-to YouTube video from my channel below.
Chicken-Stuffed Zucchini Boats | Dairy-Free + Gluten-Free
Equipment
- Medium mixing bowl
- Sheet pan
- Parchment Paper
Ingredients
- 3 medium/large zucchini
- 2 cups shredded cooked chicken, tossed in your favorite barbeque sauce
- 1/2 tbsp. harissa sauce or harissa paste, or more to taste
- ½ cup onion, minced
- Handful roasted salted nuts like macadamia, pine nuts or walnuts, roughly chopped
- Dairy-free cheddar cheese like Carmela’s Nut Cheese
Method
- Preheat oven to 400F. Line a sheet pan with parchment paper.
- Slice Zucchini in half length-wise trying to stay as straight as possible. You don’t need to trim off the stem. Trim a little skin off the bottom of the zucchini halves so that the halves don’t rock back and forth on the sheet pan. Scoop out the seeds using a spoon in the middle to create space for the stuffing.
- Put shredded chicken, harissa, onion, and nuts into a mixing bowl and mix to coat. Add salt, if needed.
- Fill zucchini halves, the more filling you made the more overstuffed you can go. Layer the dairy-free cheese over the top of the zucchini boats, as much as you want.
- Bake for 20 minutes uncovered to melt the cheese, then another 20 minutes covered lightly with foil so that the steam will cook the zucchini through without them drying out.
- Serve with additional barbeque sauce or harissa sauce.