Keto Creamy Garlic Chicken Zucchini Boats

My kitchen smelled like roasted garlic and butter on the Tuesday I first made these zucchini boats, and I wasn't even trying to be clever about dinner—I just had chicken left over from meal prep and zucchini that needed using before they got too soft. One spoon, one moment of curiosity about hollowing them out, and suddenly I was staring at these perfect little vessels waiting to be filled. That's how the best meals happen, isn't it? Not from a plan, but from standing there with ingredients and deciding what could possibly go wrong.

I served these to my neighbor who'd just started keto, and I watched her face change when she realized she could eat something this rich and comforting while staying on track. She asked for the recipe three times before leaving, writing it down on the back of an old receipt like it was treasure. That's when I knew this wasn't just dinner—it was the kind of dish that makes people feel like they're not missing anything.

Ingredients

• Zucchini (4 medium): Choose ones that are roughly the same size so they cook evenly, and don't pick the giant ones—they tend to be watery and seedy inside.
• Olive oil: Just enough to coat and help them brown slightly; this little touch matters more than you'd think.
• Cooked chicken breast (2 cups, shredded or diced): Rotisserie chicken is your shortcut here, and honestly, nobody needs to know you didn't poach it yourself.
• Butter (2 tablespoons, unsalted): This is your foundation for the garlic flavor, so don't skip it or swap it for oil.
• Garlic (4 cloves, minced): Mince it fine so it distributes through the cream sauce instead of hiding in chunks.
• Heavy cream (1/2 cup): Full fat, no substitutes—this is what makes it silky without getting thin and sad.
• Cream cheese (1/2 cup, softened): Softening it first prevents lumps; take it out of the fridge while you prep everything else.
• Parmesan cheese (1/2 cup, grated): Freshly grated tastes noticeably better than the shaker stuff, and it melts differently.
• Mozzarella cheese (1/2 cup shredded, divided): Split it in half—half goes in the filling, half goes on top for that beautiful golden bubble.
• Smoked paprika (1/4 teaspoon): This tiny amount adds warmth and depth without making anything spicy.
• Dried Italian herbs (1/4 teaspoon): These are subtle here, just enough to say "this is intentional seasoning, not an accident."
• Salt and pepper: Taste as you go—the cheeses are salty, so hold back a little at first.
• Fresh parsley (2 tablespoons, chopped, optional): Save this for the end; it's bright and makes the whole thing look like someone who cares plated it.

Instructions

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Heat your oven and prepare the boats:

Preheat to 400°F while you slice each zucchini lengthwise down the middle. Use a spoon to gently scoop out the center flesh, leaving about a quarter-inch border so your boats don't collapse—this is easier if you work slowly and let the spoon do the work instead of forcing it.

Season and arrange:

Brush your hollowed zucchini halves with olive oil on the cut side and season with salt and pepper, then lay them cut-side up in a baking dish where they fit snugly. Chop up all that flesh you scooped out—you'll add it to the filling in a moment.

Build the creamy garlic base:

Melt butter in a large skillet over medium heat, then add your minced garlic and listen for that sizzle—you want about a minute until it smells incredible and starts to turn golden, not brown. Toss in your chopped zucchini flesh and let it soften for a couple of minutes, stirring occasionally.

Create the silky filling:

Pour in the heavy cream and add your softened cream cheese, then whisk steadily until you have something smooth and creamy without lumps. This usually takes a minute or two of actual whisking, not just stirring.

Bring it all together:

Add your shredded chicken, half the mozzarella, all the Parmesan, smoked paprika, Italian herbs, and a pinch of salt and pepper—start with less salt since the cheese brings its own saltiness. Stir everything together and let it heat through for a couple of minutes so the flavors actually meet.

Fill and top:

Spoon the creamy mixture generously into each zucchini boat, mounding it slightly, then sprinkle the remaining mozzarella on top of each one. Don't be shy with the cheese on top—that's where the golden, bubbly magic happens.

Bake until golden:

Slide the baking dish into your 400°F oven for 20 to 25 minutes, watching until the zucchini is tender when pierced with a fork and the cheese on top is bubbling at the edges with hints of golden brown. If the cheese isn't golden enough at 20 minutes, give it another few minutes, but watch it—ovens vary.

Rest and garnish:

Let the boats sit in the pan for a minute before serving, then scatter fresh parsley over top if you have it. This little pause lets everything settle and makes plating cleaner.

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There's something about pulling these boats out of the oven when the cheese is bubbling and the kitchen smells like garlic and butter that makes you feel like you actually know what you're doing in the kitchen. It's that moment where food stops being about macros or what you "should" eat and becomes about something that tastes genuinely good.

Why This Works as a Keto Meal

These boats stay under 10 carbs per serving because the zucchini does double duty—it's your vegetable and your vessel, so you're not wasting carb allotment on bread or pasta. The heavy cream and cheese make it satisfying enough that you don't find yourself hungry two hours later, which is the real test of whether a keto meal actually works for you or just makes you feel deprived.

Make-Ahead and Storage

You can assemble these completely the night before and just slide them straight into the oven—that's genuinely my favorite thing about them for weeknight cooking. They keep in the fridge for about three days and reheat beautifully in a 350°F oven for 10 minutes; the filling stays creamy and the zucchini doesn't turn to mush the way some vegetables do.

How to Make It Your Own

The beauty of this recipe is that it's forgiving and flexible—I've added sautéed spinach, swapped mushrooms in for some of the zucchini flesh, and once I even stirred in some crispy bacon because it was there. The core of creamy garlic and chicken stays solid no matter what you add, so there's room to play around without it falling apart.

• Sauté mushrooms or spinach separately and fold them into the filling for extra texture and nutrients.
• Use rotisserie chicken to cut prep time in half, or even ground chicken if that's what you have on hand.
• Top with a little extra Parmesan before baking if you like a crunchier cheese layer on top.

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These boats have become the thing I make when I want to feel like I'm eating something indulgent while actually sticking to my goals. That's the kind of recipe that deserves to be made again and again.

Frequently Asked Recipe Questions

→ Can I use rotisserie chicken instead of cooking chicken breast?

Absolutely. Rotisserie chicken works perfectly and saves significant prep time. Simply shred or dice about 2 cups of meat and add it directly to the creamy sauce mixture. The seasoned flavor from store-bought rotisserie chicken actually enhances the overall taste.

→ How do I store and reheat leftover zucchini boats?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until heated through and cheese is bubbly again. The microwave works too, though the zucchini may become slightly softer than the original baked texture.

→ What vegetables can I add to the filling?

Sautéed spinach, mushrooms, or bell peppers complement the creamy garlic sauce beautifully. Add them during step 5 when cooking the zucchini flesh. Just keep in mind that additional vegetables may slightly increase the carbohydrate count per serving.

→ Can I freeze these zucchini boats?

Yes, assemble the boats completely through step 8, then freeze individually on a baking sheet before transferring to a freezer bag. Bake from frozen at 400°F for 30-35 minutes. The texture remains quite good, though the zucchini may release slightly more moisture upon thawing.

→ What can I substitute for the heavy cream to reduce calories?

Half-and-half works as a lighter alternative, though the sauce won't be quite as rich. For a dairy-free option, full-fat coconut cream can be used, but it will impart a subtle coconut flavor. The keto macros may shift slightly with these substitutions.