Chicken Chowder Stuffed Zucchini Recipe
Introduction
Chicken Chowder Stuffed Zucchini is a comforting and flavorful dish that combines tender zucchini boats with a rich, cheesy chicken chowder filling. It’s perfect for a satisfying weeknight dinner that feels both fresh and indulgent.
Ingredients
- 2 slices bacon, thinly sliced
- 4 large zucchini, halved lengthwise
- Kosher salt
- Freshly ground black pepper
- 2 scallions, thinly sliced
- 4 cloves garlic, minced
- 3/4 tsp. smoked paprika
- 1 tsp. ground coriander
- 1/2 cup cherry tomatoes, halved
- 1 1/2 cups fresh or frozen corn
- 2 tsp. cornstarch
- 3/4 cup half-and-half
- 1 1/2 cups shredded rotisserie chicken
- 1 cup shredded white cheddar
- 1/4 cup thinly sliced basil
Instructions
- Step 1: In a large skillet over medium heat, cook bacon until golden, about 6 minutes. Transfer bacon to a plate and reserve the bacon fat.
- Step 2: Preheat the oven to 375°. Using a paring knife, score the zucchini and scoop out the insides, leaving a ¼”-thick border intact. Transfer zucchini boats to a large baking sheet. Brush generously with the reserved bacon fat and season with salt and pepper. Bake until just tender, about 15 minutes.
- Step 3: Return the skillet to medium heat and heat 2 tablespoons of the reserved bacon fat. Add scallions, garlic, smoked paprika, ground coriander, 1 teaspoon salt, ½ teaspoon pepper, cherry tomatoes, and corn. Cook until the tomatoes are jammy, about 6 minutes. Stir in cornstarch until no lumps remain, then add the half-and-half and bring to a simmer. Reduce heat and cook until thickened, about 3 minutes. Remove from heat and stir in cheddar, shredded chicken, and basil until smooth and melty.
- Step 4: Transfer zucchini boats to a 9” x 13” baking dish and spoon the chowder mixture into each zucchini. Bake until the zucchini is tender and the cheese is melted, 15 to 18 minutes.
- Step 5: Top with the reserved bacon before serving.
Tips & Variations
- For extra creaminess, add a splash of cream or more half-and-half to the chowder filling.
- Swap rotisserie chicken for cooked turkey or leftover cooked chicken breasts.
- Try adding a pinch of cayenne pepper for a subtle spicy kick.
- If fresh basil isn’t available, substitute with fresh parsley or omit entirely.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain the melting cheese texture. Avoid overheating to prevent drying out the zucchini.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen zucchini for this recipe?
Fresh zucchini works best for this recipe because it holds its shape after baking. Frozen zucchini tends to release excess moisture, which can make the dish watery.
Is it possible to make this dish vegetarian?
Yes, you can omit the chicken and bacon and use vegetable stock with a plant-based cheese alternative. Add extra corn or mushrooms for more texture and flavor.
PrintChicken Chowder Stuffed Zucchini Recipe
This Chicken Chowder Stuffed Zucchini recipe combines tender zucchini boats filled with a creamy, smoky chicken chowder mixture, baked to perfection and topped with crispy bacon. A comforting and flavorful dish that’s perfect for a cozy dinner or entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Produce
- 4 large zucchini, halved lengthwise
- 2 scallions, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1 1/2 cups fresh or frozen corn
- 1/4 cup thinly sliced basil
Meat & Dairy
- 2 slices bacon, thinly sliced
- 1 1/2 cups shredded rotisserie chicken
- 3/4 cup half-and-half
- 1 cup shredded white cheddar
Pantry & Spices
- Kosher salt
- Freshly ground black pepper
- 3/4 tsp smoked paprika
- 1 tsp ground coriander
- 2 tsp cornstarch
Instructions
- Cook Bacon: In a large skillet over medium heat, cook bacon until golden and crisp, about 6 minutes. Transfer bacon to a plate and reserve the bacon fat for later use.
- Prepare Zucchini Boats: Preheat oven to 375°F. Using a paring knife, score the zucchini flesh and carefully scoop out the insides, keeping a ¼-inch thick border intact to form boats. Place the zucchini boats on a large baking sheet, brush generously with the reserved bacon fat, and season with kosher salt and freshly ground black pepper. Bake until just tender, about 15 minutes.
- Make Chowder Filling: Return the skillet with reserved bacon fat to medium heat. Add scallions, garlic, smoked paprika, ground coriander, 1 teaspoon salt, ½ teaspoon pepper, cherry tomatoes, and corn. Cook, stirring occasionally, until the tomatoes become jammy and soften, about 6 minutes. Sprinkle in cornstarch and stir until no lumps remain. Slowly pour in the half-and-half and bring the mixture to a simmer. Reduce heat and continue cooking until thickened, around 3 minutes. Remove from heat and stir in shredded cheddar, rotisserie chicken, and sliced basil until smooth and cheese is melted.
- Stuff Zucchini and Bake: Transfer the zucchini boats to a 9×13 inch baking dish. Spoon the chowder mixture evenly into each zucchini boat. Bake in the oven until the zucchini is fully tender and the cheese is bubbly and melty, approximately 15 to 18 minutes.
- Serve: Remove from oven and top each stuffed zucchini boat with the cooked crispy bacon pieces just before serving for a smoky, crunchy finish.
Notes
- You can use fresh or frozen corn depending on availability.
- To save time, use rotisserie chicken from the store for the filling.
- Feel free to substitute white cheddar with your preferred melting cheese like Monterey Jack or mozzarella.
- For a spicier version, add a pinch of cayenne pepper along with the paprika.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven.
Keywords: chicken chowder, stuffed zucchini, baked zucchini boats, creamy chicken filling, bacon, cozy dinner
