Go Back
- 4 medium zucchinis - 1 lb boneless, skinless chicken breasts, diced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 small red onion, sliced - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon paprika - 1/2 teaspoon garlic powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Monterey Jack) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Zucchini is the star here. It has a mild flavor and a nice crunch. When you scoop it out, it makes the perfect boat for the filling. Chicken brings protein to the dish. I prefer boneless, skinless chicken breasts for their lean quality. Bell peppers add sweetness and color, making each bite vibrant. I use both red and yellow for a mix of flavors. The red onion adds depth, with its sharp yet sweet taste. Olive oil helps to cook the chicken and veggies, bringing them together. The spices are vital. Chili powder gives heat, while cumin and paprika add warmth. Garlic powder enhances the flavor. Salt and pepper balance everything, making each bite enjoyable. Finally, cheese melts beautifully, adding creaminess. I suggest using cheddar or Monterey Jack for a rich finish. You can customize your zucchini boats easily. Try adding corn for sweetness or black beans for texture. You might also like to toss in jalapeños for heat. Instead of chicken, you can use cooked turkey or beef. For a vegan option, replace chicken with lentils or tofu. Adding different herbs, like oregano or thyme, can change the flavor too. Experiment with what you love! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This helps cook the zucchini evenly. Next, take four medium zucchinis and slice them in half lengthwise. Use a spoon to scoop out the center. This creates a hollow boat for your filling. Set the scooped zucchini flesh aside for later. You can chop it finely and add it to your filling for extra flavor. In a large skillet, add two tablespoons of olive oil over medium heat. Once hot, add one pound of diced boneless, skinless chicken breasts. Cook the chicken for about 5-7 minutes, stirring often, until it turns brown and is fully cooked. Next, toss in one sliced red bell pepper, one sliced yellow bell pepper, one small sliced red onion, and the reserved zucchini flesh. Cook for another 5-6 minutes until the veggies are tender. Now it's time to spice things up! Add two teaspoons of chili powder, one teaspoon of cumin, one teaspoon of paprika, half a teaspoon of garlic powder, and salt and pepper to taste. Stir well to mix all the flavors. Let it cook for an additional 2 minutes. This step really makes the dish pop with flavor! Remove the skillet from heat and stir in half of the cup of shredded cheese. This will melt nicely into your filling. Take your hollowed zucchini boats and place them in a greased baking dish. Fill each boat generously with the chicken fajita mixture. Don’t hold back! Top each filled zucchini boat with the remaining shredded cheese. This is where it gets cheesy and delicious! Bake in the preheated oven for 20-25 minutes. You want the cheese to bubble and the zucchini to become tender. Once it’s done, garnish with freshly chopped cilantro and serve with lime wedges on the side. Enjoy your flavorful feast! To get the best zucchini, choose medium-sized ones. They hold their shape better. Wash them well and slice them in half lengthwise. Scoop out the inside gently to create a boat. Don’t scoop too much; leave some flesh for flavor. Baking at 375°F helps them cook evenly. Check them after 20 minutes. They should be tender but not mushy. You can switch up the spices to create new flavors. Try adding taco seasoning for a twist. If you like heat, add diced jalapeños to the mix. For a Mediterranean touch, use feta cheese and olives. You can even go Italian by adding marinara sauce and mozzarella. These swaps keep the dish exciting and fresh. Cheese adds a creamy finish to the dish. Cheddar is a classic choice with its sharp flavor. Monterey Jack melts beautifully and gives a mild taste. For a gourmet feel, try pepper jack for a little kick. If you prefer something lighter, use mozzarella or goat cheese. Choose your favorite to make the dish your own! Pro Tips Choose Firm Zucchini: Opt for firm zucchinis to ensure they hold their shape during baking, preventing sogginess. Customize Your Spices: Feel free to adjust the spices according to your taste; adding a pinch of cayenne can give it an extra kick! Use Leftover Chicken: This recipe is a great way to use up leftover chicken; just shred it and mix it with the vegetables. Experiment with Cheese: Try different types of cheese like pepper jack for a spicy twist or feta for a tangy flavor! {{image_2}} If you want a meatless meal, you can replace chicken with beans or lentils. Black beans or chickpeas work great in this recipe. Just sauté them with the peppers and onion for a hearty filling. You can also add corn for sweetness and texture. Try mixing in cooked quinoa for extra protein. This way, you keep the flavors while making a tasty vegetarian dish. You can swap chicken for other proteins if you like. Ground turkey or beef gives a different taste and texture. If you want something lighter, try shrimp or tofu. For plant-based options, tempeh or seitan works well. Just make sure to season them well with the same spices. Adjust cooking time based on the protein you choose to ensure it cooks through. Want more heat? Add diced jalapeños or cayenne pepper to the mix. Start with a little and taste as you go. For a milder dish, reduce the chili powder or omit it. You can also use sweet paprika instead of regular paprika for a gentler flavor. Adjust the spices until you find the perfect balance for your taste buds. You can store any leftover Chicken Fajita Stuffed Zucchini Boats in the fridge. Place them in an airtight container. They will stay fresh for about three days. To keep flavors strong, use them up quickly. If you have extra filling, store it separately. You can also freeze these stuffed zucchini boats. To do this, let them cool completely. Wrap each boat tightly in plastic wrap or foil. Place them in a freezer-safe bag or container. They can last for up to three months in the freezer. When you’re ready to eat, thaw them overnight in the fridge. Reheat the stuffed zucchini boats in the oven for the best taste. Preheat the oven to 350°F (175°C). Place the boats on a baking sheet. Cover them with foil to keep them moist. Heat for about 15-20 minutes, or until warm. You can also use the microwave, but the oven keeps the texture nice. Enjoy your tasty leftovers! Yes, you can use many types of vegetables. Bell peppers, onions, and mushrooms work well. You can also try corn or tomatoes for added flavor. Just remember to chop them small so they cook well inside the zucchini. Zucchini is done when it is tender. You can check by poking it with a fork. If the fork goes in easily, it is ready. The cheese on top should also be bubbly and golden brown. This means your dish is both tasty and ready to serve. These zucchini boats go well with rice or quinoa. You can also serve them with a fresh salad for a light meal. A side of guacamole or salsa adds extra flavor. Lime wedges are great too, as they add a nice zing! You learned about key ingredients for Chicken Fajita Stuffed Zucchini Boats. I showed you steps to prep, cook, and assemble these tasty meals. We discussed tips for cooking perfect zucchini and ways to mix flavors. You also found storage methods and answers to common questions. Now, you can create your own delicious stuffed zucchini boats. Don't hesitate to try different flavors or ingredients to make it your own. Enjoy your cooking!

Chicken Fajita Stuffed Zucchini Boats

Delicious zucchini boats filled with a savory chicken fajita mixture, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium zucchinis
  • 1 lb boneless, skinless chicken breasts, diced
  • 1 medium red bell pepper, sliced
  • 1 medium yellow bell pepper, sliced
  • 1 small red onion, sliced
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the zucchinis in half lengthwise and scoop out the center with a spoon to create boats. Set the zucchini flesh aside for later use.
  • In a large skillet, heat the olive oil over medium heat. Add the diced chicken, cooking until browned and cooked through, about 5-7 minutes.
  • Stir in the sliced bell peppers, red onion, and the reserved zucchini flesh into the skillet. Cook for another 5-6 minutes, until the vegetables are tender.
  • Add the chili powder, cumin, paprika, garlic powder, salt, and pepper to the skillet. Mix well to combine and let everything cook for an additional 2 minutes to marry the flavors.
  • Remove the skillet from heat and stir in half of the shredded cheese.
  • Place the zucchini boats in a greased baking dish. Fill each boat generously with the chicken fajita mixture.
  • Top each filled zucchini boat with the remaining shredded cheese.
  • Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and the zucchini is tender.
  • Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Notes

Feel free to customize the vegetables or add more spices to taste.
Keyword chicken, fajitas, healthy, stuffed, zucchini