Ever stare at that perfectly cooked rotisserie chicken and wonder, “What else can I do with this magic bird?” You know, beyond just eating it as is? We’ve all been there. That humble rotisserie chicken is truly a weeknight hero, a culinary shortcut just waiting for its next big adventure.
Well, get ready to turn that store bought wonder into something truly special. We’re talking about a dish that’s comforting, packed with flavor, and surprisingly simple to whip up. It’s perfect for those busy evenings when you need easy weeknight dinners but still crave something homemade and hearty. Let’s dive into a recipe that will have everyone asking for seconds!
Jump To:
Why You’ll Love This Recipe
Honestly, what’s not to love about a recipe that starts with a precooked main ingredient? This approach takes so much pressure off, making it ideal for anyone new to cooking or those just short on time. It’s one of those clever **rotisserie chicken recipes** that feels gourmet without the fuss.
This particular dish, our savory zucchini boat chowder, is a fantastic answer to the age old question of what are **things to make with rotisserie chicken**. It transforms simple ingredients into a vibrant, satisfying meal. Plus, it’s a great way to sneak some extra veggies into your family’s diet, and who doesn’t appreciate that?
The blend of tender zucchini, sweet cherry tomatoes, and crisp corn creates a texture and flavor profile that’s truly delightful. And let’s not forget the beef bacon. It adds a smoky, salty kick that elevates the entire dish, making it one of those memorable **rotisserie chicken meals** you’ll want to make again and again.
It’s also incredibly customizable. Don’t have cherry tomatoes? Use diced regular tomatoes. Not a fan of corn? Try peas or diced bell peppers. This recipe is designed to be flexible, fitting perfectly into your family’s tastes and what you have on hand. Talk about a win win situation!
Furthermore, cleanup is a breeze. You’re essentially using one pan for roasting and then a pot for the chowder. Less time scrubbing means more time enjoying your delicious creation or, you know, just relaxing after a long day. That’s the kind of convenience we all crave for **easy weeknight dinners**, right?
So if you’re looking for a fresh take on **rotisserie chicken recipes** that’s both comforting and quick, you’ve hit the jackpot. This recipe proves that tasty, homemade meals don’t have to be complicated. It’s truly a no fuss way to get a fantastic dinner on the table.
Ingredients
- 1 cooked **rotisserie chicken**, shredded (about 3 cups)
- 1 cup frozen corn
- 1 pint sweet cherry tomatoes, halved
- 2 medium zucchini, halved lengthwise
- 4 slices beef bacon
- 2 tablespoons olive oil (optional, for brushing if bacon fat is insufficient)
- Salt and black pepper to taste
- 1/2 cup chicken broth (or water)
- Fresh parsley or chives, chopped, for garnish (optional)
Step By Step Instructions
Step 1: Get That Bacon Crispy
First things first, let’s get that beef bacon nice and crispy. Lay your beef bacon slices in a cold skillet or a sheet pan. Cook them over medium heat or roast them in the oven until they are perfectly rendered and crisp. This step is key because that salty, flavorful fat is going to be our secret weapon.
Once done, remove the bacon and set it aside on a paper towel lined plate. Don’t discard the rendered fat in the pan! We’ll be using every precious drop of it. If you’re using a skillet, transfer the fat to a small bowl for easy access. If you roasted it, simply leave the fat on the pan.
Step 2: Zucchini Prep and Roast
Now it’s time to prepare our zucchini boats. Take your halved zucchini and scoop out a little bit of the flesh from the center, creating a small well. Be careful not to go all the way through! This makes room for our delicious chowder filling later on.
Next, brush the inside and outside of the zucchini halves with some of that glorious rendered beef bacon fat. If you don’t have enough fat, a little olive oil will do the trick. Season them lightly with salt and pepper. Place the zucchini flesh side up on a baking sheet.
Roast the zucchini in a preheated oven, usually around 400°F (200°C), for about 15 to 20 minutes, or until they are tender but still hold their shape. You want them cooked through but not mushy. This roasting step brings out their natural sweetness and gives them a lovely texture.
Step 3: Chowder Time
While your zucchini is roasting, it’s chowder assembly time. In a large pot or deep skillet, use any remaining bacon fat as your base. If you don’t have much left, a tiny bit of olive oil or butter works too. Add your shredded **rotisserie chicken**, frozen corn, and halved sweet cherry tomatoes to the pot.
Sauté these ingredients for a few minutes until the tomatoes start to soften and burst, and the corn is heated through. This helps release all those wonderful flavors. Pour in about half a cup of chicken broth or even just water. Let it simmer gently for about 5 to 7 minutes.
This simmering creates a savory, slightly saucy base for your chowder. Season with salt and pepper to your liking. You want it flavorful, but remember the bacon will add more saltiness later. This mixture is the heart of your delicious **rotisserie chicken meals**.
Step 4: Stuff Those Boats
Once the zucchini is tender from roasting, carefully remove it from the oven. Now for the fun part: stuffing! Spoon generous amounts of your hot, savory chicken chowder mixture into each roasted zucchini boat. Fill them up nicely, creating a beautiful, hearty serving.
Crumble the reserved crispy beef bacon over the top of each stuffed zucchini boat. The bacon adds a fantastic crunch and an extra layer of flavor that truly brings the whole dish together. A sprinkle of fresh parsley or chives at this point makes it look extra inviting.
Serve immediately and enjoy! These stuffed zucchini boats are not only visually appealing but also a complete, comforting meal. It’s a perfect example of how versatile and delicious **rotisserie chicken recipes** can be, especially for **easy weeknight dinners**.
How To Store Leftovers
Got some extra deliciousness hanging around? Don’t worry, these zucchini boats make fantastic leftovers. Simply transfer any uneaten portions into an airtight container. Make sure it’s sealed well to keep everything fresh and flavorful.
Pop that container into the refrigerator, where your yummy **rotisserie chicken meals** will stay good for about 3 to 4 days. When you’re ready to enjoy them again, you can reheat them gently in the microwave until warmed through. For a crispier zucchini, you might even try reheating them in a toaster oven or a regular oven at a low temperature.
Just be mindful that the zucchini might soften a bit more upon reheating, but the flavors of the chowder will still be absolutely spot on. It’s truly one of those **easy weeknight dinners** that keeps on giving.
Tips
Want to make this recipe even more your own? Here are a few handy tips to elevate your **rotisserie chicken meals**.
Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the chowder mixture. A dash of hot sauce right before serving also works wonders. It really wakes up the flavors!
Cheese Please: A sprinkle of shredded cheddar or Monterey Jack cheese over the chowder before stuffing the zucchini, or even on top of the stuffed boats, adds a creamy, melty layer. Pop them back in the oven for a few minutes until the cheese is bubbly and golden.
Herb Power: Fresh herbs are your friend! Beyond parsley or chives, consider adding some fresh thyme or oregano to your chowder. They bring a lovely aromatic depth that complements the chicken and vegetables beautifully. It’s a simple trick that makes a big difference.
Veggie Swap: Don’t feel tied to just corn and cherry tomatoes. Diced bell peppers, peas, or even finely chopped spinach can be stirred into the chowder. This is a great way to use up whatever veggies you have in your fridge, making this one of the most versatile **things to make with rotisserie chicken**.
Make Ahead Magic: You can prepare the chowder mixture a day in advance. Store it in an airtight container in the fridge. When you’re ready for dinner, just roast your zucchini and heat up the chowder, then assemble. This is a super time saver for super busy evenings, making **easy weeknight dinners** even easier.
Flavor Boost: For an even richer chowder base, consider adding a tablespoon of cream cheese or a splash of heavy cream at the end of the chowder cooking process. It adds a lovely richness and creaminess without making it too heavy. Just a little indulgence!
Conclusion
So there you have it! A fantastic, no fuss way to transform a simple **rotisserie chicken** into a truly memorable meal. These zucchini boat chowders are packed with flavor, easy to make, and perfect for any night of the week. It’s a testament to how creative and comforting **rotisserie chicken recipes** can be.
Whether you’re a seasoned home cook or just starting your culinary journey, this recipe offers a delicious path to **easy weeknight dinners**. It’s a smart, budget friendly way to get a wholesome meal on the table without spending hours in the kitchen. Give it a whirl, and prepare to add this to your list of favorite **rotisserie chicken meals**!
FAQ
Can I Use Other Vegetables?
Absolutely! This recipe is incredibly flexible. Feel free to swap out the corn and cherry tomatoes for other quick cooking vegetables like diced bell peppers, peas, mushrooms, or even a handful of fresh spinach. Just make sure they are cut into small pieces so they cook evenly in the chowder. It’s a great way to use up what you have on hand and customize your **rotisserie chicken meals**.
How Can I Make This Spicier?
If you like a kick, you’ve got options! You can add a pinch of red pepper flakes to the chowder mixture while it simmers. A dash of your favorite hot sauce stirred in at the end, or even drizzled over the top when serving, will also do the trick. For a milder heat, a tiny bit of smoked paprika adds warmth without too much spice. This makes your **rotisserie chicken recipes** truly sing.
Is This Recipe Freezer Friendly?
While the chowder mixture itself freezes well, the stuffed zucchini boats are best enjoyed fresh. Zucchini tends to get quite watery and mushy after being frozen and thawed, which can affect the texture of the dish. If you want to prep ahead, make the chowder and freeze it separately. Then, just roast fresh zucchini and assemble when you’re ready to serve. This ensures the best quality for your **easy weeknight dinners**.
Savory Rotisserie Chicken Zucchini Boats
Turn a store-bought rotisserie chicken into a comforting, no-fuss weeknight meal! These savory zucchini boats are stuffed with a delicious chicken, corn, and tomato chowder, then topped with crispy beef bacon.
Requirements
Ingredients
Instructions
- Lay beef bacon slices in a cold skillet or on a sheet pan. Cook over medium heat or roast until crisp. Remove the bacon and set it aside, reserving the rendered fat.
- Scoop a small well out of the center of each halved zucchini. Brush the zucchini all over with the reserved bacon fat (or olive oil) and season lightly with salt and pepper.
- Place the zucchini on a baking sheet and roast at 400°F (200°C) for 15-20 minutes, or until tender but still firm.
- While the zucchini roasts, heat any remaining bacon fat in a large pot. Add the shredded chicken, frozen corn, and halved cherry tomatoes. Sauté for a few minutes until the tomatoes start to soften.
- Pour in the chicken broth, bring the mixture to a simmer, and let it cook for 5-7 minutes to create a savory chowder. Season with salt and pepper to taste.
- Once the zucchini is roasted, carefully remove it from the oven. Spoon the hot chicken chowder mixture generously into each zucchini boat.
- Crumble the crispy beef bacon over the top of the stuffed boats. Garnish with fresh parsley or chives if desired, and serve immediately.
Notes
Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the chowder for some extra heat.
Cheese Please: Sprinkle shredded cheddar or Monterey Jack cheese on top of the boats and pop them back in the oven for a few minutes until bubbly.
Veggie Swap: Feel free to use other quick-cooking veggies like diced bell peppers, peas, or spinach in the chowder.
Make Ahead: The chowder mixture can be made a day in advance and stored in the fridge. Just roast the zucchini and assemble when ready to eat.
Nutrition
Calories
Sugar
Fat
Carbs
