Tasty AIP Zucchini Boats

Growing up, I always thought zucchini was just meant to be sliced and served as a side dish. That’s how my mom prepared it – simple rounds, steamed until soft. When my sister tried to get fancy with it, we usually ended up with a mushy mess that nobody wanted to eat.

That’s because she didn’t know the secret to making zucchini actually taste good – turning them into boats! These AIP zucchini boats aren’t just another way to serve vegetables; they’re a complete meal that even my kids ask for seconds of. And the best part? They’re pretty much impossible to mess up, even if you’re new to AIP cooking.

What Kind of Zucchini Should I Use?

For zucchini boats, you’ll want to look for medium to large straight zucchinis that are about 7-8 inches long – these provide the perfect “boat” shape for stuffing. Fresh, firm zucchinis work best, so give them a gentle squeeze at the store to make sure they’re not soft or spongy. While both dark green and lighter varieties will work just fine, try to pick ones that are relatively uniform in width from end to end, which makes them easier to hollow out and fill evenly. Just avoid super large, overgrown zucchinis since they tend to be bitter and have more seeds that you’ll need to scoop out.

Options for Substitutions

Since this is an AIP-friendly recipe, let’s look at some substitutions that keep it compliant while giving you options:

• Shredded chicken: You can easily swap the chicken with shredded turkey or even flaked white fish like cod. If using fish, reduce the cooking time by about 5 minutes to prevent it from drying out.
• Zucchini: Yellow summer squash works perfectly as a swap for zucchini. You could also use cucumber boats for a no-cook version, though they’ll be crunchier and more watery.
• Coconut cream and milk: You can use all coconut cream or all coconut milk – just know the sauce will be thicker with cream and thinner with milk. Tigernut milk is another AIP-compliant option.
• Arrowroot powder: Tapioca starch works just as well for thickening. Use the same amount as called for in the recipe.
• Horseradish powder: If you can’t find horseradish powder, try using a bit more ginger powder or even wasabi powder (if allowed in your AIP phase) for that kick of heat.
• Honey: Maple syrup makes a great AIP-compliant substitute. Use the same amount as honey.

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. Another common mistake is overcooking the zucchini, which can make them too soft and difficult to handle – aim for tender-crisp texture by roasting them for just 10-12 minutes before adding the filling. To ensure your boats hold their shape, leave about 1/4 inch of zucchini flesh when hollowing them out, and consider placing them on a wire rack while baking to allow air circulation and prevent sogginess. For the best flavor development, let the sauce mixture sit for at least 15 minutes before combining with the chicken, allowing the spices to properly blend and the horseradish powder to fully activate.

What to Serve With Zucchini Boats?

These stuffed zucchini boats are pretty filling on their own, but they pair really well with some simple side dishes to round out your meal. A light cauliflower rice makes a perfect base – it soaks up all the tasty sauce and keeps things low-carb friendly. For some extra veggies, try a simple green salad with olive oil and lemon juice, or some roasted brussels sprouts on the side. If you’re not strictly following AIP or paleo guidelines, you could also add a side of quinoa or brown rice to make the meal more substantial.

Storage Instructions

Keep Fresh: These zucchini boats can be kept in an airtight container in the fridge for up to 3 days. The zucchini might release a bit of water during storage, but don’t worry – just drain any excess liquid before reheating. They make great leftovers for quick lunches!

Prep Ahead: Want to get ahead? You can prep the filling mixture up to 2 days in advance and store it separately in the fridge. When you’re ready to eat, just hollow out your zucchini, fill, and bake. This makes dinner prep super quick on busy weeknights.

Warm Up: To enjoy your leftover zucchini boats, pop them in the oven at 350°F for about 10-12 minutes until heated through. You can also use the microwave for 1-2 minutes, though the texture might be a bit softer. Either way, they’ll still taste great!

Preparation Time	15-20 minutes
Cooking Time	22-27 minutes
Total Time	37-47 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 600-700
• Protein: 50-60 g
• Fat: 30-35 g
• Carbohydrates: 40-50 g

Ingredients

For the chicken mixture:

• 2 cups shredded chicken
• 1/3 cup buffalo sauce (I like Primal Kitchen brand for AIP)

For the zucchini:

• 3 large zucchini (about 1.5 lbs, halved lengthwise)

For the topping:

• 1/4 cup shredded cheddar cheese
• 2 tbsp ranch dressing (Primal Kitchen is a good option if dairy-free)
• 2 tbsp chopped green onions

For the coconut sauce:

• 2 tbsp coconut cream
• 1 tsp garlic powder
• 1 tbsp coconut aminos (for umami flavor)
• 1/4 tsp turmeric
• 1 to 2 tsp horseradish powder
• 2 tbsp coconut milk
• 1/4 tsp smoked salt
• 1 tsp ground ginger
• 1 tbsp honey
• 1/2 tsp onion powder
• 1/2 tsp arrowroot powder (for thickening)

Step 1: Prepare the Baking Dish and Oven

Start by preheating your oven to 375°F (190°C).

While the oven is warming up, grease a 9×13-inch baking dish with avocado oil, ensuring the bottom and sides are well-coated to prevent sticking.

Step 2: Prepare the Chicken Filling

In a mixing bowl, combine your cooked chicken with buffalo sauce thoroughly.

Make sure each piece of chicken is well-coated with the sauce.

Set this mixture aside as you prepare the zucchini.

Step 3: Prepare the Zucchini Boats

Take each zucchini and slice it in half vertically.

Use a spoon to carefully scoop out the flesh inside, creating a hollow space in each half.

Place the prepared zucchini halves into the greased baking dish.

Step 4: Stuff and Bake the Zucchini

Fill each zucchini half generously with the chicken and buffalo sauce mixture.

Once all zucchini are stuffed, transfer the baking dish to the preheated oven.

Bake for 20-23 minutes or until the zucchini becomes tender.

If you’re adding cheese, sprinkle it on top of the stuffed zucchini during the last 2-4 minutes of baking to allow it to melt.

Step 5: Cool and Add Final Touches

Remove the baking dish from the oven and let the zucchini cool slightly.

Top each zucchini boat with a drizzle of ranch dressing and sprinkle with chopped green onions before serving.

Enjoy your delicious buffalo chicken zucchini boats!