Sticky Garlic Sesame Chicken Zucchini Boats

If you're looking for a healthy but flavorful dinner that's easy enough for busy weeknights, these gluten-free Sticky Garlic Sesame Chicken Zucchini Boats are a must-try. Tender roasted zucchini is filled with savory ground chicken tossed in a sticky garlic sesame sauce made with coconut aminos, fresh garlic, ginger, and a hint of orange juice. The result is a satisfying meal that's packed with protein!

One of my favorite things about this recipe is that it lets zucchini shine. During the summer months, zucchini is at its peak, making it sweeter, more flavorful, and often more affordable than any other time of year. Roasting the zucchini before filling it helps it become perfectly tender while preventing it from turning watery, creating the perfect base for the sticky garlic sesame chicken.

Unlike many garlic sesame chicken recipes, this version is made without soy sauce or refined sugar. Coconut aminos create a rich, savory flavor while fresh orange juice adds just enough natural sweetness to balance the garlic and ginger. As the sauce simmers, it reduces into a glossy coating that clings to every bite of ground chicken, giving these gluten-free zucchini boats their signature "sticky" texture.

Whether you're trying to eat more seasonal produce, need new gluten-free ground chicken recipes, or simply want a fresh twist on classic zucchini boats, this recipe checks every box. Serve these Sticky Garlic Sesame Chicken Zucchini Boats as a complete meal on their own or pair them with steamed rice, cauliflower rice, or a crisp green salad for an easy, family-friendly dinner you'll want to make all summer long.

INGREDIENTS

4 medium zucchini, halved lengthwise

1 Tbsp extra virgin olive oil

1/4 tsp salt

1 lb ground chicken

1 Tbsp extra virgin olive oil

1 1/2 Tbsp fresh garlic, minced 

1 Tbsp fresh ginger, diced

1/2 cup coconut aminos

3 Tbsp orange juice

1 1/2 Tbsp rice vinegar

1/2 tsp crushed red pepper flakes (optional)

1 1/2 tsp toasted sesame oil

Sesame seeds, for garnish

Green onions, chopped, for garnish

HOW TO MAKE

Preheat oven to 425°F.

Scoop out a small portion of the zucchini centers to create boats.

Brush with olive oil and sprinkle with salt.

Roast cut-side up for 12-15 minutes, until just tender but still holding their shape.

Remove from oven and reduce temperature to 400°F.

Heat avocado oil in a large skillet over medium heat.

Add ground chicken and press it into an even layer. Cook undisturbed for 3-4 minutes until golden underneath.

Break up the chicken and cook until fully cooked through.

Add minced garlic and diced ginger. Cook for 30 seconds, stirring constantly, until fragrant.

Stir in coconut aminos, orange juice, rice vinegar, and red pepper flakes.

Simmer 6-8 minutes, stirring occasionally, until the sauce thickens and coats the chicken.

Remove from heat and stir in toasted sesame oil.

Spoon chicken mixture evenly into roasted zucchini boats.

Bake at 400°F for 8-10 minutes, just until heated through.

Sprinkle with sesame seeds and chives.

Serve warm.