Save One weeknight, I was standing in front of my fridge staring at a pile of zucchini from the farmers market and some leftover rotisserie chicken, wondering how to make something that didn't feel like diet food. I melted butter, threw in garlic, and suddenly the whole kitchen smelled like a cozy Italian kitchen instead of my cramped apartment. What came out of that skillet was creamy, satisfying, and somehow felt like cheating on keto—but the best kind of cheating.
I made this for my sister when she started keto, and she was skeptical until she took her first bite—her face just lit up, and she asked for the recipe before finishing her plate. That's when I realized this wasn't just another low-carb dinner; it was proof that eating this way doesn't mean sacrificing the flavors you actually crave.
Ingredients
- Medium zucchini: Four boats are the sweet spot for four people, and look for ones that are firm without being too thick or they'll turn mushy when cooked.
- Olive oil: Just a light brush before baking prevents sticking and helps them get slightly caramelized at the edges.
- Unsalted butter: This is your flavor base, and using unsalted lets you control the salt level throughout the whole dish.
- Garlic: Four cloves minced fine means the flavor gets distributed evenly instead of hitting you with chunks.
- Heavy cream and cream cheese: Together they create that silky sauce without any weird additives, and the cream cheese adds richness that makes this feel restaurant-quality.
- Parmesan and mozzarella cheese: Half a cup of Parmesan gives it that nutty tang, while mozzarella melts into golden perfection on top.
- Smoked paprika and Italian herbs: These little touches transform the filling from boring to something that tastes like you actually know what you're doing.
- Fresh parsley: Optional but worth it—those green flecks on top make it look like you spent way more time than you actually did.
Instructions
- Heat your oven and prep the boats:
- Get that oven to 400°F and while it's warming up, slice your zucchini in half lengthwise. Use a spoon to gently scoop out the centers, being careful to leave about a quarter inch of flesh so they stay sturdy—think of it like creating little edible containers.
- Season the vessels:
- Brush each hollowed zucchini half with olive oil and sprinkle with salt and pepper, then lay them cut side up in a baking dish. Chop up all that zucchini flesh you scooped out; you'll be cooking it down into the filling.
- Build the creamy filling:
- In a large skillet, melt your butter over medium heat until it smells golden and nutty, then add that minced garlic and let it sizzle for about a minute. Toss in the chopped zucchini flesh and cook it down until it's soft, about two to three minutes, then pour in the heavy cream and cream cheese, whisking until everything is smooth and silky.
- Combine and season:
- Stir in your shredded chicken, Parmesan, half the mozzarella, smoked paprika, Italian herbs, and a pinch of salt and pepper. Let it warm through for a couple of minutes so all those flavors get to know each other.
- Fill and top:
- Spoon that creamy mixture into each zucchini boat, then scatter the remaining mozzarella on top like you're tucking it in. Bake for twenty to twenty-five minutes until the zucchini is tender and the cheese is golden and bubbly on top.
- Finish and serve:
- Pull them out of the oven and let them cool for just a minute, then sprinkle with fresh parsley if you're using it. Serve them straight from the dish while everything is still warm and that cheese is at its melty best.
Save 
Save The magic moment is when you pull these out of the oven and see that golden, bubbly cheese cascading over tender zucchini—suddenly you realize you're not eating because you have to, you're eating because you actually want to. That shift in mindset is what makes this dish stick around in your regular rotation.
Why Rotisserie Chicken Changes Everything
Using a rotisserie chicken from the grocery store isn't cutting corners; it's being smart about your time and still getting restaurant-quality results. I used to cook chicken from scratch for this, but then I realized I was spending extra energy when that perfectly cooked bird was sitting right there waiting to make my life easier. Now I grab one on the way home, shred it while I'm getting everything else ready, and feel like I actually have time to enjoy the cooking process instead of stressing about timing.
Customizing Your Filling
The beauty of this recipe is that it's forgiving and flexible, so don't be afraid to play around with what goes into it. I've thrown in sautéed spinach, mushrooms, and even sun-dried tomatoes, and every version tastes like it was meant to be that way. Just remember that if you're adding vegetables, cook them down first so they don't release water into the filling and make it watery—the last thing you want is a soggy boat.
Serving Suggestions and Storage
These boats are complete meals on their own, but I always pair them with a crisp green salad to balance out the richness and add some fresh crunch. Leftovers keep in the fridge for three days in an airtight container, and they reheat beautifully in a 325°F oven for about ten minutes, though honestly they're even good cold straight from the fridge if you're in a rush.
- Serve alongside a Caesar salad or simple mixed greens with lemon vinaigrette.
- Store leftovers in an airtight container and reheat gently to keep the zucchini from getting mushy.
- Make these ahead and refrigerate before baking if you want to prep on Sunday for the week.
Save 
Save This recipe proves that eating keto doesn't mean resignation or deprivation—it means getting creative in the kitchen and discovering that some of your favorite flavors don't need bread or pasta to feel complete. Make these, share them with someone you care about, and watch their face light up the same way mine did that first time.
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works perfectly. Simply shred about 2 cups of cooked meat and add it to the creamy garlic sauce mixture. This shortcut saves time without sacrificing flavor.
- → How do I store leftover zucchini boats?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or microwave individual portions until warmed through.
- → Can I make this dairy-free?
Substitute heavy cream with full-fat coconut cream and use dairy-free cream cheese alternatives. Nutritional yeast or vegan cheese shreds can replace the Parmesan and mozzarella while maintaining the creamy texture.
- → What vegetables can I add to the filling?
Sautéed spinach, mushrooms, bell peppers, or diced broccoli work beautifully. Add them when cooking the zucchini flesh to ensure they're tender before mixing with the creamy chicken filling.
- → How do I know when the zucchini boats are done baking?
The zucchini shells should be tender when pierced with a fork, and the cheese on top should be golden brown and bubbly. This typically takes 20-25 minutes in a 400°F oven.