Ground Chicken Stuffed Zucchini

Ground Chicken Stuffed Zucchini is one of those dinners I make when I want something filling without making a heavy meal. The zucchini becomes tender in the oven while the seasoned chicken filling cooks into something savory and comforting.

I usually start by scooping out the center of the zucchini and saving the chopped flesh instead of throwing it away. It adds moisture to the filling and makes the whole recipe feel a little more substantial.

The filling is simple too. Ground chicken, onion, garlic, tomatoes, and a few basic seasonings are all you need to give the zucchini plenty of flavor. A little melted cheese on top finishes everything nicely.

I like serving these straight from the oven while the cheese is still warm and bubbly. They work well for a weeknight dinner, but they also look nice enough to put on the table when you’re cooking for family.

Why You Will Love This Recipe

Ground Chicken Stuffed Zucchini gives you a complete meal in a simple baked dish. The ground chicken filling is savory and tender, while the zucchini adds a mild flavor and soft texture.

You also don’t need a long list of ingredients. Most of the flavor comes from a few pantry spices, onion, garlic, and tomatoes.

Another thing I like is how easy this recipe is to adjust. You can add a little extra cheese, use a different type of shredded cheese, or add some cooked rice if you want a heartier filling.

Ingredients for Ground Chicken Stuffed Zucchini

For the Zucchini

2 medium zucchini, cut in half lengthwise.
1 tablespoon olive oil, for brushing the zucchini.
Salt and black pepper, to taste.

For the Chicken Filling

1 pound ground chicken, for the main filling.
1/2 small onion, finely chopped.
2 garlic cloves, minced.
1/2 cup chopped tomatoes, fresh or canned.
1 teaspoon Italian seasoning, for simple herb flavor.
1/2 teaspoon paprika, for color and mild smoky flavor.
Salt and black pepper, to taste.
1/2 cup shredded mozzarella or cheddar, for the topping.
1 tablespoon olive oil, for cooking.

How to Make Ground Chicken Stuffed Zucchini

Prepare the zucchini. Preheat your oven to 400°F and line a baking dish with parchment paper or lightly grease it. Cut each zucchini in half lengthwise, then use a spoon to gently scoop out the soft center, leaving about 1/4 inch of zucchini around the edges so the shells stay sturdy enough to hold the filling.
Chop the zucchini centers. Place the zucchini flesh you removed on a cutting board and chop it into small pieces. You don’t need to make it perfectly even because it will cook into the chicken filling, but smaller pieces will blend in more easily.
Season and pre-bake the zucchini. Place the zucchini halves in the baking dish with the cut side facing up. Brush them lightly with olive oil and season with salt and black pepper, then bake for about 10 minutes to give them a head start before adding the filling.
Cook the onion and garlic. While the zucchini is in the oven, heat a skillet over medium heat and add the olive oil. Add the chopped onion and cook for about 2–3 minutes until it begins to soften, then stir in the minced garlic and cook for another 30 seconds so the garlic becomes fragrant without burning.
Brown the ground chicken. Add the ground chicken to the skillet and break it apart with a spoon. Cook for about 5–7 minutes, stirring regularly, until the chicken is browned and no longer pink.
Add the zucchini and tomatoes. Stir the chopped zucchini centers and tomatoes into the cooked chicken. Let everything cook together for about 3–4 minutes so the extra moisture cooks down and the vegetables become tender.
Season the filling. Add the Italian seasoning, paprika, salt, and black pepper, then stir well so the seasoning is spread throughout the mixture. Cook for another 1–2 minutes and taste the filling, adding a little more salt or pepper if needed.
Fill the zucchini shells. Carefully remove the partially baked zucchini from the oven. Spoon the chicken mixture into each zucchini half, pressing the filling gently into the shells without packing it so tightly that it spills over the sides.
Add the cheese. Sprinkle the shredded mozzarella or cheddar evenly over the stuffed zucchini. You don’t need a thick layer; just enough cheese to cover the top and melt into the filling works well.
Bake until tender and golden. Return the baking dish to the oven and bake for about 15–20 minutes, or until the zucchini is tender when pierced with a fork and the cheese is melted and lightly golden. If you prefer a more browned top, switch on the broiler for the final 1–2 minutes while watching it closely.
Check the chicken before serving. The filling should reach 165°F in the center. Once the zucchini is tender and the chicken is fully cooked, remove the dish from the oven and let it rest for a few minutes so the filling settles slightly.
Serve warm. Add a little chopped parsley or a squeeze of lemon if you like, then serve the stuffed zucchini while it is still warm. I find that letting it cool for just a few minutes makes it easier to eat without losing all the filling.

What to Serve Ground Chicken Stuffed Zucchini

Ground Chicken Stuffed Zucchini is filling enough to serve on its own, especially when you add a good amount of chicken and cheese. For a simple dinner, I like pairing it with a fresh green salad dressed with lemon and olive oil.

If you want something more substantial, serve it with rice, roasted potatoes, or a small portion of pasta. Garlic bread also works well if you want something to soak up the juices from the chicken filling.

For a lighter plate, add sliced tomatoes, cucumber, or another roasted vegetable. A spoonful of plain Greek yogurt or a little extra tomato sauce on the side can also add moisture and another layer of flavor.

How to Store and Reheat Ground Chicken Stuffed Zucchini

Store leftover Ground Chicken Stuffed Zucchini in an airtight container in the refrigerator for up to 3–4 days. Let the zucchini cool before covering and refrigerating it, but don’t leave it sitting at room temperature for a long time.

To reheat, place the stuffed zucchini in a baking dish and warm it in a 350°F oven for about 10–15 minutes, or until the center is hot. Covering it loosely with foil can help keep the zucchini from drying out while it reheats.

For a single serving, you can also use the microwave. Heat it in short intervals until warmed through, then let it sit for a minute before serving. The zucchini may be a little softer after reheating, but the chicken filling and melted cheese will still be flavorful.