Stuffed Zucchini with Chicken

Hot from the oven, the stuffed zucchini boats sigh a little as they settle – steam curling up, carrying the scent of roasted garlic, crispy bacon, and cheese melting in smooth, golden edges. It’s not fussy food. The filling spills just a little over the sides, and honestly, that’s part of the charm – bits of sweet corn and tender chicken tucked into the soft zucchini like it’s always belonged there. When I first made this, I wasn’t expecting it to be comfort food, but there’s something about scooping into one that makes you feel quietly cared for… it’s cozy in the way the best food is.

Why You’ll Crave It

• Everything bakes in one dish – less clean-up, more sofa time after dinner.
• The texture combo – juicy zucchini, crisped-up bacon, and gooey cheese all playing together.
• A gentle way to get everyone eating vegetables without it feeling like a chore.
• Deeply flavorful but not heavy – it tastes indulgent while still feeling like real food.
• You can make it ahead, freeze it even – great for those “I forgot we needed dinner” days.

The first time I made this, my brother ate three of them and asked if there was more—he never gets that way about veggies.

What You’ll Need

• Zucchini: 4 medium ones, firm and unblemished – make sure they’re all roughly the same size for even baking.
• Cooked chicken: 1 cup, shredded – leftover rotisserie works great (dark meat stays especially moist).
• Corn: 1 cup, sweet and tender – canned is fine, just drain it well, or use fresh if you’re into that.
• Bacon: 4 slices, crisp and crumbled – but don’t overcook it, you still want a little bite.
• Cheddar cheese: 1 cup, shredded – aged cheddar adds a lovely sharpness that balances the sweet corn.
• Olive oil: 2 tablespoons, for brushing the zucchini and sautéing the filling a bit.
• Salt and pepper: to taste – season as you go, tasting along the way.

Easy How-To

Get the Oven Going

First things first, preheat your oven to 180°C (that’s 356°F – I always double-check myself because conversions make my brain ache). Line a baking dish with parchment or just a light brush of oil.

Prep Your Zucchini Boats

Slice each zucchini lengthwise, but don’t rush it – a clean slice helps them bake evenly. Use a spoon (a teaspoon works well) to scoop out the soft inner pulp. Set that pulp aside – it’s going back in the mix later. Leave about half a centimeter of wall around the edges so they don’t collapse when you fill them.

Bacon Time

Cook your bacon in a pan until just crispy – not too dark or it’ll get bitter in the oven. Transfer to a plate, and let it cool before crumbling. You can do this while thinking about whether you remembered to water the plants today…

Chicken and Everything Else

In the same pan (don’t wipe it, that bacon fat is flavor gold), warm up your shredded chicken with a drizzle of olive oil. Toss in the zucchini pulp and corn, stir it all around for a few minutes. Salt and pepper now, while it’s warm – tastes more vivid that way.

Bring It All Together

Turn off the heat, then add the crumbled bacon and half the cheese. Mix until it’s gently gooey and you kind of want to eat it straight from the pan (I won’t tell if you do).

Stuff and Snuggle

Fill each hollowed zucchini half with that warm, savory mixture. Press it in a little – like tucking the filling to bed. Top with the rest of the cheese and a bit of pepper if you feel fancy.

Bake Until Lovely

Slide the dish into the oven and bake for 25 minutes, give or take. You’re looking for tender zucchini and a bubbly top, just browned at the edges. If you want a bit more color, broil it for an extra minute or two – but don’t walk away while broiling, it turns fast!

Good to Know

• If your zucchini seem too narrow, scoop just a little less – they’ll still hold enough filling to be delicious.
• No chicken? Shredded tofu or even canned beans can swoop in. Not quite the same, but still quite good.
• Kids who “hate zucchini” tend to forget their stance when there’s bacon and cheese involved. It’s almost funny how fast they change their minds.

Serving Ideas

• Serve with a lemony arugula salad – that peppery bite is a nice contrast to the sweet-salty filling.
• A slice of crusty bread or garlic toast makes this into a simple but satisfying dinner.

Top Tricks

• Grate your cheese freshly if you can – it melts smoother, and you skip the weird anti-caking powders in the bagged stuff.
• For slightly firmer bottoms (nobody likes a soggy zucchini), salt the zucchini halves for 10 minutes before stuffing, then pat dry.

Frequently Asked Questions

Can I make the stuffed zucchini ahead of time?

Yes, and I often do. You can fill the zucchini boats in the morning, cover them, and refrigerate. Just bake right before dinner. I sometimes make double and freeze half before baking – they reheat beautifully, especially if wrapped with foil and baked from frozen.

What other cheeses work in this recipe?

Mozzarella makes it melty and mild, pepper jack adds a little heat. Honestly, any cheese you like that melts nicely should work. Even a dollop of goat cheese swirled into the filling can be lovely.

Do I need to peel the zucchini?

Nope! The skin softens in the oven and helps hold everything together. Just give them a good rinse and maybe a gentle scrub if they’re straight from the garden.

Does this work with ground chicken instead of shredded?

It does, actually! Just sauté it first until it’s cooked through and lightly browned. You’ll need to season it a bit more generously, but it’s a great twist if that’s what you have.