Juicy Chicken Fajita Stuffed Zucchini Boats

If you ask me, low-carb Mexican food is a genius move.

These chicken fajita stuffed zucchini boats bring all the flavors you love about fajitas without the heavy tortillas. Fresh zucchini gets hollowed out and loaded with seasoned chicken, colorful peppers, and melted cheese.

When my family sees these come out of the oven, they forget all about traditional fajitas. The tender chicken and peppers are cooked with classic fajita seasonings, while the zucchini boats give that satisfying crunch.

It’s a feel-good dinner that keeps things light but doesn’t skimp on Mexican-inspired flavor – perfect for those nights when you want comfort food without the guilt.

What Kind of Zucchini Should I Use?

For zucchini boats, you’ll want to look for larger, straight zucchini that are about 6-8 inches long and 2-3 inches wide. These provide the perfect “boat” shape and enough space to hold your filling. Fresh zucchini should feel firm and heavy for their size, with smooth, unblemished dark green skin. Try to avoid zucchini that are too large or overgrown (often called marrows) as they can be watery and less flavorful. When preparing them, make sure to cut them lengthwise evenly so they’ll sit flat on your baking sheet and cook uniformly.

Options for Substitutions

This healthy dish is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Zucchini: You can use yellow summer squash instead of zucchini – they have a similar texture and cooking time. Just make sure they’re large enough to stuff!
• Avocado oil: Any neutral cooking oil works here – olive oil, coconut oil, or even regular vegetable oil will do the job just fine.
• Sweet peppers: Feel free to use any color bell peppers you have on hand. The taste difference is subtle, and they all work great in this recipe.
• Chicken breast: You can swap chicken breast with chicken thighs, or even turkey breast. For a vegetarian version, try using crumbled firm tofu or your favorite meat substitute – just be sure to season it well.
• Lime juice: If you’re out of fresh limes, you can use lemon juice or even 2-3 tablespoons of orange juice mixed with 1 teaspoon of white vinegar.
• Spices: Don’t have individual spices? You can use 2-3 tablespoons of taco seasoning instead of the individual spices listed. Just watch the salt since taco seasoning usually contains it.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini boats is dealing with excess moisture – to prevent soggy results, don’t skip the crucial step of scooping out the seeds and patting the zucchini dry with paper towels before filling. When pre-cooking the zucchini boats, avoid overcooking them in the first round (about 10-12 minutes is perfect), as they’ll continue to cook once filled with the chicken mixture. To ensure perfectly seasoned chicken fajita filling, let the chicken sit with the spices for at least 5 minutes before cooking, and make sure your pan is really hot before adding the meat – this gives you that classic fajita sear instead of steamed chicken. For the best texture, cook your peppers and onions separately from the chicken, as they need different cooking times, and only combine them at the end to keep the vegetables crisp-tender rather than mushy.

What to Serve With Chicken Fajita Zucchini Boats?

These low-carb zucchini boats are already packed with protein and veggies, but they pair wonderfully with some classic Mexican-inspired sides. A simple side of Mexican cauliflower rice adds extra vegetables while keeping things light, or you could go with traditional Spanish rice if you’re not watching carbs. I love serving these with a fresh side of black beans seasoned with lime and cilantro, which adds fiber and makes the meal more filling. For a complete fiesta feel, put out some tortilla chips with fresh guacamole or your favorite salsa – even though the boats are the main event, it’s fun to have something to munch on between bites!

Storage Instructions

Keep Fresh: These tasty zucchini boats will stay good in an airtight container in the fridge for up to 3-4 days. They’re perfect for meal prep – I like to make a batch on Sunday and enjoy them throughout the week for easy lunches or quick dinners.

Prep Ahead: Want to get ahead? You can prep these boats up to 24 hours in advance! Just assemble everything but don’t bake them. Cover with plastic wrap and keep in the fridge, then pop them in the oven when you’re ready to eat. Add an extra 5 minutes to the baking time if cooking from cold.

Reheat: To warm up leftover zucchini boats, place them in the oven at 350°F for about 10-12 minutes, or until heated through. You can also use the microwave for 1-2 minutes, though the texture might be a bit softer. Add fresh toppings like avocado and sour cream after reheating.

Preparation Time	15-20 minutes
Cooking Time	25-30 minutes
Total Time	40-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 100-110 g
• Fat: 60-70 g
• Carbohydrates: 40-50 g

Ingredients

For the zucchini boats and filling:

• 6 large zucchini (about 4 lb)
• 1 tbsp avocado oil (for brushing)
• 3 sweet bell peppers (use assorted colors, about 1 lb)
• 1 onion (chopped, about 12 oz)
• 1 1/2 lb boneless, skinless chicken breast (cubed)
• 2 tbsp avocado oil (for tossing)
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• Juice from 1 lime

For garnish (optional):

• Sour cream
• Avocado slices
• Mexican cheese blend, shredded
• Fresh cilantro
• Salsa

Step 1: Prepare and Bake the Zucchini Boats

• 6 large zucchini (about 4 lb)
• 1 tbsp avocado oil (for brushing)

Preheat your oven to 400°F (200°C).

Slice the zucchini in half lengthwise and use a spoon to scoop out some of the centers, creating space for the filling.

Set the scooped zucchini flesh aside in a bowl for later use.

Rub avocado oil over the zucchini boats and arrange them on a baking sheet.

Bake the zucchini boats for about 20 minutes, or until they are fork tender.

Step 2: Chop the Vegetables and Prepare the Filling Mix

• 3 sweet bell peppers (use assorted colors, about 1 lb)
• 1 onion (chopped, about 12 oz)
• scooped out zucchini flesh from Step 1
• 1 1/2 lb boneless, skinless chicken breast (cubed)

While the zucchini boats are baking, slice the bell peppers and chop the onion.

Add the sliced peppers, chopped onion, and reserved scooped zucchini flesh to a large bowl.

Next, add the cubed raw chicken breast to the same bowl, combining all the filling components.

Step 3: Season and Toss the Chicken and Vegetable Mixture

• 2 tbsp avocado oil (for tossing)
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp ground cumin
• 1/2 tsp garlic powder

Drizzle avocado oil over the chicken and vegetable mixture in the bowl.

In a separate small bowl, whisk together chili powder, salt, ground black pepper, cumin, and garlic powder.

Sprinkle the seasoning mix over the chicken and veggies, then toss everything together until well coated.

I find using your hands to toss helps distribute the seasonings more evenly!

Step 4: Roast the Chicken and Vegetables

• chicken and vegetable mixture from Step 3

Spread the seasoned chicken and vegetable mixture onto a baking sheet in an even layer.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the bell peppers are tender.

Stir halfway through baking for even roasting.

Step 5: Stuff the Zucchini Boats and Finish

• baked zucchini boats from Step 1
• chicken fajita filling from Step 4
• juice from 1 lime

Once the chicken and fajita vegetable filling is done, scoop it generously into the baked zucchini boats (from Step 1).

If desired, top with some shredded cheese and return to the oven for 5 minutes to melt.

Finally, squeeze lime juice over the finished boats before serving.

Optional toppings like sour cream, avocado, or fresh cilantro are a great addition if you like.