Prep Time: 25 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour
Servings: 4–6

Ingredients

For the Zucchini Boats

• 4 large zucchini
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika

For the Chicken Chowder Filling

• 2 cups cooked shredded chicken
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 medium carrot, finely diced
• 1 small celery stalk, finely diced
• 1½ cups sweet corn kernels (fresh, frozen, or canned and drained)
• 1 cup diced potatoes (small cubes)
• 1 red bell pepper, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons all-purpose flour
• 1½ cups chicken broth
• ¾ cup heavy cream
• ½ cup cream cheese, softened
• 1 cup shredded cheddar cheese
• ¼ cup grated Parmesan cheese

For Topping

• Extra shredded cheddar cheese
• Crispy bacon pieces (optional)
• Fresh parsley
• Green onions
• Crushed crackers or breadcrumbs
• Black pepper

Equipment

• Baking dish
• Large skillet
• Spoon
• Knife and cutting board
• Mixing bowl
• Aluminum foil (optional)

Instructions

Step 1: Prepare the Zucchini Boats

Preheat oven to:

375°F (190°C)

Wash and dry the zucchini.

Cut each zucchini in half lengthwise.

Using a spoon, carefully scoop out the center flesh, leaving about ¼-inch border around the edges to create sturdy boats.

Chop the removed zucchini flesh and save it for the filling.

Place zucchini boats in a lightly greased baking dish.

Brush with olive oil and season with:

• Salt
• Black pepper
• Garlic powder
• Smoked paprika

Bake for:

10 minutes

until slightly softened.

Remove and set aside.

Step 2: Prepare the Chowder Filling

Heat butter and olive oil in a large skillet over medium heat.

Add diced onion and cook for:

3–4 minutes

until softened.

Add garlic and cook for:

30 seconds

until fragrant.

Add:

• Carrots
• Celery
• Bell pepper
• Chopped zucchini flesh

Cook for:

5–6 minutes

until vegetables begin to soften.

Step 3: Add Corn and Potatoes

Stir in:

• Sweet corn
• Diced potatoes

Season with:

• Thyme
• Parsley
• Smoked paprika
• Onion powder
• Salt
• Black pepper

Cook for another 3 minutes.

Step 4: Create the Chowder Sauce

Sprinkle flour over the vegetables.

Stir continuously for 1 minute to cook the flour.

Slowly pour in chicken broth while stirring to prevent lumps.

Simmer for:

5–7 minutes

until the sauce begins to thicken and the potatoes become tender.

Step 5: Make It Creamy

Reduce heat to low.

Add:

• Heavy cream
• Cream cheese
• Cheddar cheese
• Parmesan cheese

Stir until the cheese melts and the filling becomes creamy.

Fold in shredded chicken.

Taste and adjust seasoning.

The filling should be thick, creamy, and easy to spoon into the zucchini boats.

Step 6: Fill the Zucchini Boats

Spoon the chicken chowder mixture generously into each zucchini boat.

Pile the filling slightly above the edges.

Top with:

• Extra cheddar cheese
• Breadcrumbs or crushed crackers
• Bacon pieces (optional)

Step 7: Bake

Return stuffed zucchini to the oven.

Bake for:

20–25 minutes

until:

• Cheese is melted and golden
• Zucchini is tender
• Filling is hot and bubbling

For a crispier topping, broil for 1–2 minutes at the end.

Step 8: Garnish and Serve

Remove from oven.

Rest for 5 minutes.

Garnish with:

• Fresh parsley
• Green onions
• Extra black pepper

Serve warm.

Serving Suggestions

Chicken Chowder Stuffed Zucchini pairs well with:

• Garlic bread
• Fresh garden salad
• Tomato salad
• Roasted vegetables
• Rice pilaf
• Mashed potatoes
• Soup
• Coleslaw

Chef’s Tips

• Choose large zucchini so they can hold plenty of filling.
• Do not scoop too deeply; keeping a thick zucchini shell prevents it from becoming watery.
• Pre-baking the zucchini helps create a tender texture.
• Rotisserie chicken works perfectly for a quick version.
• Cut potatoes into very small cubes so they cook evenly.
• Let the filling thicken before stuffing to prevent soggy zucchini.
• Add bacon for a smoky chowder-style flavor.
• Fresh corn provides the sweetest flavor, but frozen corn works well.

Variations

Bacon Chicken Chowder Zucchini

Add:

• Crispy bacon pieces
• Extra cheddar cheese
• Green onions

for a loaded baked potato-inspired flavor.

Seafood Chowder Stuffed Zucchini

Replace chicken with:

• Shrimp
• Crab
• Cooked white fish

for a coastal twist.

Spicy Chicken Chowder Zucchini

Add:

• Jalapeños
• Pepper Jack cheese
• Cayenne pepper
• Hot sauce

for extra heat.

Low-Carb Chicken Chowder Zucchini

Use:

• Cauliflower instead of potatoes
• Greek yogurt instead of heavy cream
• Reduced cheese

for a lighter version.

Storage

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze for up to 2 months.

For best texture, freeze before baking.

Reheating

Bake at 350°F (175°C) for 15–20 minutes until warmed through.

Nutrition (Approximate, per serving)

• Calories: 430
• Protein: 34 g
• Carbohydrates: 28 g
• Fat: 24 g
• Saturated Fat: 12 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 720 mg

Chicken Chowder Stuffed Zucchini is a cozy, creamy, and satisfying meal that combines fresh vegetables with classic chowder flavors. It is a perfect recipe for using seasonal zucchini while enjoying a hearty dish filled with chicken, corn, cheese, and comforting homemade flavors.