Salsa Chicken Zucchini Boats

5 from 2 votes
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Course: Entree
Cuisine: Dairy Free, Gluten Free, Keto, Paleo, Sugar Free, Whole30
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 113kcal
Author: Christina


  • 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


    • 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!


    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.


    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: 13.3% | Vitamin C: 44.2% | Calcium: 4.9% | Iron: 6.5%
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