Keto Creamy Garlic Chicken Zucchini Boats (Print)

Tender zucchini vessels filled with shredded chicken, velvety garlic cream sauce, and golden melted cheese for a hearty keto meal.

# Components:

→ 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 - 2 tablespoons fresh parsley, chopped (optional)

# Directions:

01 - Set oven temperature to 400°F.
02 - Slice each zucchini lengthwise in half. Using a spoon, scoop out the center leaving approximately 1/4-inch thick shells. Reserve and finely chop the scooped flesh.
03 - Brush zucchini boat halves 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 reserved chopped zucchini flesh to the skillet and cook for 2-3 minutes until softened.
06 - Pour in heavy cream and cream cheese, whisking continuously until the mixture is smooth and creamy.
07 - Fold in shredded chicken, Parmesan cheese, half the mozzarella cheese, smoked paprika, Italian herbs, salt, and pepper. Stir thoroughly and cook for 2-3 minutes to heat through.
08 - Distribute the creamy chicken mixture evenly among the zucchini boats. Top each boat with the remaining mozzarella cheese.
09 - Bake for 20-25 minutes until zucchini is tender and cheese is golden and bubbly.
10 - Garnish with fresh chopped parsley if desired before serving.

# Chef Secrets:

01 -
  • You get all the comfort of a chicken Alfredo without the guilt or the blood sugar spike.
  • The zucchini absorbs the creamy sauce while staying tender, creating boats that actually feel substantial.
  • It comes together faster than you'd expect for something this impressive-looking.
02 -
  • If your cream cheese is cold, it'll seize up and create lumps in your sauce—bring it to room temperature and your filling will be silky smooth.
  • Don't overcrowd your skillet when sautéing the garlic; give it space and attention or it'll burn and turn bitter.
03 -
  • Rotisserie chicken from the grocery store is a game-changer for timing—it's already cooked, seasoned, and saves you 15 minutes of prep.
  • If you can't find cream cheese that's soft, microwave it for 15 seconds in a microwave-safe bowl and it'll blend into your sauce without a fight.
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