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zucchini boats filled with spinach and brie

Zucchini Boats Filled With Spinach, Chicken and Brie

These zucchini boats filled with spinach, chicken and brie are tossed with dainty pasta and baked in the oven until the creamy brie melts over the zucchini!
Prep Time 5 mins
Cook Time 35 mins
Course Dinner, lunch
Cuisine American, healthy, summer
Servings 4


  • 4 medium or large zucchinis, cut in half length wise
  • 1 1/4 cup ditalini pasta (or orzo)
  • 1 16 oz bag of frozen spinach
  • 1/2 tsp lemon pepper seasoning (or whatever seasoning you want on chicken)
  • 1/2 tsp dried oregano
  • 2 large chicken breasts, thawed and cleaned
  • 1 tbsp coconut oil
  • 1 1/2 lb brie wedge
  • salt/pepper to taste


  • Pre-heat the oven to 400 degrees
  • Boil a pot of water and add in your ditalini pasta. Cook to package directions, usually 10 minutes, then drain.
  • Season your chicken breasts with lemon pepper seasoning and oregano (or whatever seasoning you have). Heat 1 tbsp of coconut oil in a large skillet and cook the chicken on each side for about 5 minutes until golden brown. Place chicken breasts on a foil lined baking sheet and bake in the oven until done cooking, about 18 minutes.
  • While the chicken is cooking, chop zucchinis in half length wise and scoop out the insides with a spoon until a thin layer is left to make the zucchini boat. Reserve the insides.
  • In the same pan that the chicken was cooking in, toss in frozen spinach and insides of zucchini, breaking up the zucchini into little pieces with your wooden spoon. Cook over medium heat until zucchini are cooked through, about 8 minutes stirring frequently. Season with a pinch of salt and pepper.
  • Toss in your ditalini pasta and stir to coat.
  • Cut your brie wedge in half, and take the smaller half (the half that comes to a point) and chop into small pieces. Toss into the spinach mixture and heat over medium heat until the brie melts, about 4 minutes.
  • Remove the chicken from the oven once done, chop into small pieces, and toss the chicken in with the spinach mixture. Stir to combine.
  • Place your zucchinis in a baking dish and spoon enough of the pasta and spinach mixture into each zucchini boat so that the boat is full. Slice the left over brie into thin pieces. Place 2-3 pieces of thin sliced brie over each zucchini.
  • Place the zucchini in the oven and cook for 25 minutes. Remove and serve immediately. Enjoy!


  • I really enjoy the flavor of lemon pepper in this dish, which is why I chose to season the chicken with it.  If you do not have lemon pepper seasoning, try using regular pepper and lemon juice to marinade the chicken in for 10 minutes prior to cooking.  You can also use simple poultry seasoning.
  • Because of the consistency of the brie, when you add it to the skillet it may become slightly watery.  This is okay!  Brie is light enough to coat each individual piece of pasta without weighing it down, which is why it is perfect for this dish! 
Keyword asian chicken, brie, brie cheese, canned spinach, easy, frozen chicken, frozen spinach, healthy, quick, summer, summer dinner, summer lunch, zucchini, zucchini boats