Salsa Chicken Zucchini Boats by The Whole Cook vertical

Need a crazy simple lunch or dinner idea? I have one for you!

These Salsa Chicken Zucchini Boats require very few ingredients and minimal prep!

Salsa Chicken Zucchini Boats by The Whole Cook horizontal(2)

Recently these have been a go to lunch for me. I made them the first time because I had a hankering for Mexican food. That got me thinking about fun ways to introduce those big flavors.

These Salsa Chicken Zucchini Boats really remind me a lot of enchiladas! Of course they are a much healthier way to feed that craving.

No cheese. (You’ll survive, I swear.)

Instead of tortillas I’m using zucchini sliced lengthwise and turned into little boats. Scooping out the center of each zucchini means there’s room to stuff chicken and salsa in there!

Salsa Chicken Zucchini Boats by The Whole Cook horizontal plate

As you can imagine, the salsa adds tons of flavor. Feel free to use your favorite brand. I prefer My Brother’s Salsa in Fire Roasted. I tend to keep several jars of it in my pantry because I go through it so fast! I put it on everything.

Feel free to use store-bought rotisserie chicken to save time. If you’re in the mood to prepare your own chicken simply saute breasts or thighs. Then shred or chop them up!

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And guess what? This is a completely guilt free, good for you, Whole30, Keto, dairy free, and gluten free dish that’s very low on calories. Phew. That’s a lot of info!

I bet you’re going to love it!

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Salsa Chicken Zucchini Boats

Salsa Chicken Zucchini Boats are incredibly simple and flavorful! Plus they're Whole30, Keto, dairy free, gluten free, and low in calories!

Ingredients

  • 4 zucchini
  • 1/2 tsp olive oil, extra virgin
  • salt & pepper
  • 1 cup shredded or chopped chicken, rotisserie, breasts, or thighs all work great
  • 3/4 cup salsa

Optional Topping: fresh chopped cilantro

    Instructions

    • Preheat oven to 425 degrees.
    • Cut the top (with the stem) off each zucchini. Slice zucchini in half lengthwise to create 2 boats from each zucchini.
    • Use a spoon to gently scoop out the center of each. I do a shallow scoop because I hate to waste the zucchini.
    • Lay the zucchini boats side by side in a baking dish. (A baking sheet also works well.) Drizzle olive oil over top. Use your fingers to spread the oil evenly over the tops of each boat. Salt and pepper.
    • Combine shredded chicken and salsa in a bowl. Stir. Scoop the chicken and salsa mixture down the center of the boats.
    • Place finished boats in the oven and bake for 25 to 30 minutes. (25 minutes is perfect for my oven. If you're using large zucchini you may need to go for 30 minutes. Just check it at 25.)
    • Remove from oven and top with fresh chopped cilantro. Enjoy!

    Notes

    Nutritional information is for one whole zucchini which means it includes two boats.
    The chicken and salsa mixture is plenty for 4 medium sized zucchini. If you're using large zucchini you may want to double the mixture.

    Nutrition

    Serving: 2zucchini boats, Calories: 113kcal, Carbohydrates: 9g, Protein: 8g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 21mg, Sodium: 379mg, Potassium: 703mg, Fiber: 2g, Sugar: 6g, Vitamin A: 665IU, Vitamin C: 36.5mg, Calcium: 49mg, Iron: 1.2mg

     

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