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Keto Chicken and Cheese Stuffed Zucchini Boats - A Comforting, Low-Carb Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium zucchini (about 7–8 inches long)
  • 2 cups cooked chicken, finely chopped or shredded (rotisserie works great)
  • 1 cup shredded mozzarella, divided
  • 1/2 cup grated Parmesan
  • 4 oz cream cheese, softened
  • 2 tbsp mayonnaise or sour cream
  • 2 cloves garlic, minced
  • 1/2 small onion, finely chopped
  • 2 tbsp olive oil, divided
  • 1/4 cup chicken broth (or water)
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika (optional, for depth)
  • 1/4 tsp red pepper flakes (optional, for heat)
  • Kosher salt and black pepper, to taste
  • 2 tbsp fresh parsley or basil, chopped (for garnish)

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Line a baking sheet or 9x13-inch baking dish with parchment for easy cleanup.
  2. Prep the zucchini: Trim the ends. Slice each zucchini lengthwise. Use a spoon to scoop out the centers, leaving a 1/4-inch border to create boats. Reserve about half of the scooped zucchini flesh and chop it finely.
  3. Season and par-bake: Place the zucchini boats cut-side up. Brush with 1 tbsp olive oil and season with salt and pepper. Bake for 10 minutes to soften slightly, then remove and set aside.
  4. Sauté aromatics: While the boats bake, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  5. Add zucchini and deglaze: Stir in the chopped zucchini flesh and a pinch of salt. Cook 2–3 minutes to reduce moisture. Pour in chicken broth and simmer 1 minute to pick up any browned bits. Remove from heat.
  6. Make the filling: In a large bowl, combine cooked chicken, cream cheese, mayonnaise, Italian seasoning, smoked paprika, red pepper flakes (if using), 1/2 cup mozzarella, and Parmesan. Add the warm onion-garlic-zucchini mixture. Mix until creamy. Taste and season with salt and pepper.
  7. Stuff the boats: Spoon the filling evenly into each par-baked zucchini shell. Press gently to pack it in. Top with the remaining 1/2 cup mozzarella.
  8. Bake to melt: Return to the oven and bake 15–18 minutes, until the cheese is melted and the filling is heated through.
  9. Broil for color (optional): Switch to broil for 1–2 minutes to get golden, bubbly tops. Watch closely to prevent burning.
  10. Finish and serve: Let rest 5 minutes to set. Garnish with chopped parsley or basil. Serve warm.