Keto Creamy Garlic Chicken Zucchini Boats (Printer-Friendly)

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

# What You'll Need:

→ Zucchini Boats

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

→ 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, optional for garnish

# Method:

01 - Preheat the oven to 400°F.
02 - Slice each zucchini in half lengthwise. Use a spoon to scoop out the center, creating boats with approximately 1/4-inch thick shells. Reserve and chop the scooped flesh.
03 - Brush zucchini boats with olive oil and season with salt and pepper. Arrange them cut side up in a baking dish.
04 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
05 - Add the chopped zucchini flesh and cook for 2-3 minutes until softened.
06 - Stir in heavy cream and cream cheese, whisking until smooth and creamy.
07 - Add shredded chicken, Parmesan cheese, half the mozzarella, smoked paprika, Italian herbs, salt, and pepper. Stir well and cook for 2-3 minutes to heat through.
08 - Distribute the creamy chicken mixture evenly among each zucchini boat. Top with remaining mozzarella cheese.
09 - Bake for 20-25 minutes until zucchini is tender and cheese is golden and bubbly.
10 - Garnish with chopped fresh parsley if desired and serve immediately.

# Expert Suggestions:

01 -
  • It tastes indulgent and restaurant-quality, but honestly takes less time than ordering takeout.
  • Your keto macros practically arrange themselves without any weird substitutes or apologies.
  • Leftovers stay creamy and delicious, which means tomorrow's lunch is already better than you expect.
02 -
  • If your cream cheese isn't soft, it will clump and ruin the whole sauce—pull it out of the fridge at the start and it'll be perfect by the time you need it.
  • Don't skip the step of chopping and cooking the scooped zucchini flesh; it adds moisture and flavor that makes the filling less dense than just chicken and cream.
03 -
  • If your zucchini boats are leaking liquid into the baking dish while cooking, pat them dry with a paper towel before filling—zucchini is mostly water, and drying them helps.
  • The key to creamy sauce is constant whisking when you add the cream cheese, and not letting it get too hot too fast; medium heat and patience beat rushing and scrambling.
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