GF DF Chicken & Zucchini Boats are more than just a meal to me, they’re a symbol of how far I’ve come on my gluten-free journey. As a Tuscan-born chef trained in traditional Italian kitchens, I once believed comfort food had to involve crusty bread, creamy cheese, and flour-thickened sauces. But after learning I was gluten-intolerant, I had to rethink everything. What followed wasn’t just a dietary shift, but a creative challenge. And that’s how these gluten-free, dairy-free zucchini boats came to life, hearty, healthy, and so satisfying. With juicy chicken, aromatic herbs, and a baked-in warmth that fills the house with fall coziness, it quickly became a favorite with readers and family alike.
In this post, we’ll walk through the ingredients, step-by-step instructions, my best tips for perfecting this dish, easy variations to suit your mood or pantry, and how to store leftovers. Whether you’re a weeknight dinner pro or a gluten-free beginner, you’ll love how easy and rewarding this meal is.
GF DF Chicken & Zucchini Boats
Equipment
- skillet
- baking dish
Ingredients
Main Ingredients
- 4 medium zucchini
- 2 tbsp olive oil divided
- 1 lb ground chicken
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup diced tomatoes fresh or canned
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper to taste
- 1/4 cup fresh parsley chopped, for topping
- 1/2 cup dairy-free cheese optional, shredded
Instructions
- Preheat oven to 375°F (190°C). Slice zucchini lengthwise and scoop out the centers to form boats. Brush with olive oil and place cut-side up in a baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic until soft. Add ground chicken and cook until browned.
- Chop the scooped-out zucchini flesh and add to skillet with tomatoes, oregano, basil, salt, and pepper. Simmer 5–7 minutes until mixture thickens.
- Spoon filling into zucchini boats. Top with dairy-free cheese, if using. Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes until golden.
- Let rest for 5 minutes. Sprinkle with fresh parsley before serving.
Notes
Nutrition
Ingredients You’ll Need
To make these GF DF Chicken & Zucchini Boats, you’ll need just a handful of wholesome, simple ingredients:
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 pound ground chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- ¼ cup fresh parsley, chopped
- ½ cup dairy-free cheese (optional)
Ingredient Tip: If you’re looking for more gluten-free dinner recipes using chicken, try these gluten-free chicken dinner recipes or check out the lemon herb skillet chicken for another one-pan favorite.
Step-by-Step Instructions
1. Prepare the Zucchini
Preheat your oven to 375°F (190°C). Slice the zucchini in half lengthwise and use a spoon to scoop out the center, forming “boats.” Set the scooped-out flesh aside. Lightly brush the zucchini with olive oil and place them cut-side up in a baking dish.
2. Cook the Filling
In a skillet, heat a tablespoon of olive oil over medium heat. Add onion and garlic, cooking until soft and fragrant. Stir in ground chicken and cook until browned. Chop the reserved zucchini flesh and add it to the pan, along with diced tomatoes, oregano, basil, salt, and pepper. Let the mixture simmer for 5–7 minutes until thickened.
3. Stuff the Boats
Spoon the chicken filling into each zucchini boat generously. If using dairy-free cheese, sprinkle it on top. Cover the dish with foil and bake for 25 minutes. Remove foil and bake another 10 minutes until the zucchini is tender and the tops are golden.
4. Finish and Serve
Top with fresh parsley before serving. These boats pair beautifully with a side of quinoa, brown rice, or a crisp green salad.
Tips for Success
Use even-sized zucchini: This ensures all boats cook at the same rate and look great on the plate.
Don’t skip the seasoning: Herbs like oregano and basil are key to that Italian flavor.
Let it rest: After baking, let the zucchini sit for 5 minutes. This helps the juices settle for easier serving.
For a cozy variation, pair this dish with something from this list of comforting gluten-free casseroles or serve with classic gluten-free meatloaf for a hearty dinner party menu.
Variations You Can Try
1. Swap the Protein:
Ground turkey, shredded rotisserie chicken, or lentils (for a vegetarian option) work well.
2. Add Grains:
Mix in cooked quinoa or brown rice to the filling for a more substantial meal.
3. Go Mexican-Style:
Use cumin, chili powder, and black beans for a Tex-Mex twist. Top with salsa instead of dairy-free cheese.
4. Add a Crunchy Topping:
Top with crushed gluten-free crackers or seasoned breadcrumbs before baking for texture.
For more filling meal ideas, browse our large portion gluten-free comfort meals or check out meals that fill you up without gluten.
Storage & Meal Prep Tips
To Store:
Cool completely and place leftovers in an airtight container. Store in the fridge for up to 4 days.
To Freeze:
Wrap individual boats in foil and store in a freezer-safe bag for up to 2 months. Thaw overnight and reheat at 350°F until warm.
To Reheat:
Pop in the microwave for 2–3 minutes or in the oven at 350°F for 10–12 minutes.
Meal Prep Tip:
Prepare the filling a day ahead and store in the fridge. Assemble and bake fresh for the best texture.
Frequently Asked Questions (FAQ)
Is this recipe low carb?
Yes! Zucchini replaces traditional starches and keeps carbs minimal.
Can I make this ahead of time?
Absolutely. You can assemble the boats, cover tightly, and refrigerate for up to 24 hours before baking.
What if I don’t have dairy-free cheese?
It’s completely optional. The filling is flavorful on its own. Or top with sliced avocado after baking for creaminess.
Can I use yellow squash instead of zucchini?
Yes, yellow squash works just as well and adds a pop of color to the plate.
Conclusion
GF DF Chicken & Zucchini Boats offer everything we crave in comfort food, savory flavor, a nourishing profile, and that satisfying feeling of “home.” They’ve become a regular in my rotation not just because they’re gluten-free and dairy-free, but because they deliver on flavor and simplicity. If you’re easing into gluten-free cooking or just looking for a new dinner idea, give this recipe a try. And remember, comfort food doesn’t need wheat or dairy to be wonderful.