Save Last Tuesday, I was staring at four zucchini on my counter wondering what to do with them when my neighbor mentioned she'd been craving something creamy but couldn't eat pasta anymore. That's when it clicked—why not hollow them out and make boats? What started as a random experiment turned into one of those dishes that tastes indulgent but actually fits perfectly into a keto lifestyle. The first time I pulled them from the oven, golden and bubbling, I knew I'd stumbled onto something special.
I made this for a dinner party once, and watching people's faces light up when they tasted how creamy and rich the filling was—while also realizing there wasn't a single carb-heavy ingredient in sight—was honestly one of my proudest kitchen moments. One guest asked for the recipe immediately, and now it's become her go-to meal prep for the week.
Ingredients
- 4 medium zucchini: Choose ones that are firm and roughly the same size so they cook evenly; if they're too thin, they'll collapse, and if they're too thick, the filling won't cook through properly.
- 1 tablespoon olive oil: Just enough to coat the boats and help them brown slightly in the oven without making them greasy.
- Salt and pepper, to taste: Season the zucchini generously before they go in the oven so the flavor develops.
- 2 cups cooked chicken breast, shredded or diced: Use rotisserie chicken if you're short on time; it's just as delicious and saves you a step.
- 2 tablespoons unsalted butter: The foundation of your sauce; use good butter because you'll actually taste it here.
- 4 cloves garlic, minced: Don't skimp on this—garlic is what makes the whole filling sing, and mincing it fine ensures even distribution.
- 1/2 cup heavy cream: This creates the silky, luxurious base of your filling.
- 1/2 cup cream cheese, softened: Always soften it first by letting it sit out for a few minutes, or it'll get lumpy when you stir it in.
- 1/2 cup grated Parmesan cheese: Use freshly grated if you can; the pre-shredded stuff has additives that sometimes make the sauce gritty.
- 1/2 cup shredded mozzarella cheese, divided: Half goes in the filling, half on top for that gorgeous melted cheese crust.
- 1/4 teaspoon smoked paprika: A small amount adds depth and a subtle smoky note that elevates the whole dish.
- 1/4 teaspoon dried Italian herbs: These tie everything together with a gentle herbal warmth.
- 2 tablespoons chopped fresh parsley (optional, for garnish): A bright finish that makes it look restaurant-quality, even if you made it on a Tuesday night.
Instructions
- Get your oven ready and prep the boats:
- Heat your oven to 400°F and while it's warming, slice each zucchini lengthwise, then use a small spoon to scoop out the center, being careful to leave about 1/4-inch of flesh so the boats don't fall apart. Chop up all that scooped flesh you've removed because it's going right into your filling.
- Season and position:
- Brush your hollowed zucchini boats with olive oil and sprinkle with salt and pepper, then arrange them cut-side up in your baking dish; this is the canvas for everything that comes next.
- Build the creamy garlic base:
- In a large skillet over medium heat, melt your butter and let it get fragrant, then add the minced garlic and sauté for just about a minute—you want it golden and aromatic, not browned. Toss in all that chopped zucchini flesh and let it soften for a couple of minutes, stirring occasionally.
- Create the sauce:
- Pour in the heavy cream and add the softened cream cheese, then whisk everything together until it's smooth and creamy; if you see any lumps, keep whisking gently and the heat will help smooth it out. This is the magic moment where it transforms from separate ingredients into something silky and luxurious.
- Combine everything:
- Add your shredded chicken, the Parmesan, half the mozzarella, smoked paprika, Italian herbs, salt, and pepper, stirring until every piece of chicken is coated in that creamy sauce. Let it cook for a couple of minutes just to warm everything through and marry the flavors.
- Fill and top:
- Spoon the creamy chicken mixture generously into each zucchini boat, then scatter the remaining mozzarella over the tops; don't be shy with the cheese because it's going to melt into a beautiful golden crust.
- Bake until golden:
- Slide everything into your preheated oven and bake for 20 to 25 minutes, until the zucchini is tender when you pierce it with a fork and the cheese on top is bubbly and just starting to brown. If you like your cheese extra golden, you can turn on the broiler for the last minute or two, but watch it carefully so it doesn't burn.
- Finish with fresh herbs:
- Pull the boats from the oven and let them cool for just a minute, then sprinkle fresh parsley over the top if you're using it; the heat will release its fragrance and add a pop of brightness.
Save There's something deeply satisfying about a dinner that's both delicious and works for your lifestyle without feeling restrictive. This dish proved to me that eating keto doesn't mean sacrificing comfort or flavor.
Timing and Meal Prep
I've learned that you can actually assemble these boats a few hours ahead of time, cover them with plastic wrap, and bake them when you're ready to eat—just add a couple of extra minutes to the baking time if they're cold from the fridge. This makes them perfect for those nights when you want something homemade but don't want to be in the kitchen for long, or for prepping a few boats on Sunday and reheating them throughout the week.
Flavor Variations and Additions
The beauty of this dish is how forgiving it is—I've added sautéed spinach, sliced mushrooms, or even crumbled bacon to the filling and each version tastes like its own complete meal. One time I added a pinch of cayenne pepper and it gave everything a subtle warmth that made it feel fancy without being fussy. You can also experiment with different cheeses; smoked cheddar brings a different kind of depth, or a little sharp white cheddar adds brightness.
Serving and Pairing Suggestions
These boats are honestly satisfying on their own, but I usually pair them with something light and fresh to balance the richness of all that cream and cheese. A crisp green salad with a sharp vinaigrette cuts right through the richness, or roasted asparagus alongside adds another layer of texture without overwhelming the plate.
- Serve with a side salad dressed in lemon vinaigrette to brighten everything up.
- Pair with roasted low-carb vegetables like asparagus or broccoli for extra nutrition.
- A glass of dry white wine complements the creamy, garlicky flavors beautifully if you're in the mood.
Save This is the kind of dish that reminds you why eating well doesn't have to feel like deprivation. It's creamy, it's satisfying, and it fits perfectly into a life where you care about what you're putting into your body.
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works well and saves preparation time while maintaining great flavor.
- → What’s the best way to scoop zucchini for boats?
Slice zucchini lengthwise and gently scoop out the center with a spoon, leaving about a 1/4-inch shell for stability.
- → How can I make the filling creamier?
Use a combination of heavy cream and cream cheese, whisked together for a smooth, rich texture.
- → Can I add other vegetables to the filling?
Sautéed spinach or mushrooms can be added to boost vegetable content and enhance flavor.
- → What cheese blend is recommended for topping?
A mix of mozzarella and Parmesan cheese offers a perfect balance of meltiness and savory depth.