Keto Creamy Garlic Chicken Zucchini Boats (Printable Version)

Tender zucchini boats filled with creamy garlic chicken and melted cheese for a satisfying low-carb dinner.

# What You’ll Need:

→ Zucchini Boats

01 - 4 medium zucchini
02 - 1 tablespoon olive oil
03 - Salt and pepper to taste

→ Creamy Chicken Filling

04 - 2 cups cooked chicken breast, shredded or diced
05 - 2 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1/2 cup heavy cream
08 - 1/2 cup cream cheese, softened
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup shredded mozzarella cheese, divided
11 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon dried Italian herbs
13 - Salt and pepper to taste
14 - 2 tablespoons chopped fresh parsley for garnish, optional

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Slice each zucchini lengthwise in half. Using a spoon, carefully scoop out the center flesh, leaving approximately 1/4-inch thick shells to create boats. Reserve and chop the scooped flesh.
02 - Brush the zucchini boats generously with olive oil and season with salt and pepper. Arrange them cut-side up in a baking dish.
03 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant and golden.
04 - Add the reserved chopped zucchini flesh to the skillet and cook for 2-3 minutes, stirring occasionally, until softened.
05 - Pour heavy cream and cream cheese into the skillet, whisking continuously until the mixture becomes smooth and creamy without lumps.
06 - Stir in shredded chicken, Parmesan cheese, half the mozzarella cheese, smoked paprika, Italian herbs, salt, and pepper. Cook for 2-3 minutes while stirring until heated through.
07 - Distribute the creamy chicken mixture evenly among the prepared zucchini boats. Top each boat with remaining mozzarella cheese.
08 - Transfer the baking dish to the preheated oven and bake for 20-25 minutes until the zucchini is tender and the cheese is golden brown and bubbly.
09 - Remove from oven and garnish with chopped fresh parsley if desired. Serve immediately while warm.

# Additional Tips::

01 -
  • It tastes indulgent enough to fool anyone into thinking you're not eating low-carb.
  • The whole meal comes together in under an hour, making weeknight dinners actually doable.
  • You get real comfort food without the guilt or blood sugar crash afterward.
02 -
  • Don't scoop out too much of the zucchini or they'll collapse in the oven—that quarter-inch shell is there for a reason, learned this the hard way my first attempt.
  • If your cream cheese isn't softened, your sauce will get lumpy and weird; let it sit on the counter for a few minutes or it'll ruin the whole vibe.
03 -
  • If your zucchini are on the larger side, they might need an extra five minutes in the oven—the key is when they're fork-tender but still holding their shape.
  • Brown the shredded chicken lightly in a separate pan before adding it to the sauce if you want it to have more texture and a slightly caramelized edge.
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