Chicken-Stuffed Zucchini Boats | Dairy-Free + Gluten-Free
Easy to prep, easy to customize chicken-stuffed zucchini boats are a great healthy meal. Gluten-free, dairy-free and delicious with saucy chicken and melty (dairy-free) cheese on top.
Servings: 3 or 4
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.