Save My neighbor Sarah stopped by one Tuesday evening with a bag of zucchini from her garden—more than she knew what to do with—and I found myself staring at four massive green boats wondering how to turn them into something exciting. That's when this dish came together, born from necessity and a craving for something creamy without the carb guilt. One bite and she was asking for the recipe before she'd even finished her plate. Now it's become my go-to move whenever someone shows up with garden overflow, and honestly, it's saved me on nights when I needed dinner that felt indulgent but didn't derail my goals.
I made this for my sister's book club last month, and the moment I pulled it from the oven, the smell of melted cheese and roasted garlic filled my kitchen so completely that everyone actually paused their conversation. She'd been skeptical about keto-friendly dinners, but watching her go back for seconds told me everything I needed to know. That's the thing about these boats—they bridge the gap between what you think you're supposed to be eating and what you actually want to eat.
Ingredients
- Medium zucchini (4): Look for ones that are roughly the same size so they cook evenly; avoid anything soft or spotted, and slightly underripe zucchini hold their shape better during baking.
- Olive oil (1 tablespoon): Just enough to coat the boats and prevent sticking, keeping the dish light while adding a subtle richness.
- Salt and pepper: Don't skip seasoning the zucchini shells themselves; it makes all the difference in flavor.
- Cooked chicken breast (2 cups shredded or diced): Rotisserie chicken works beautifully here and saves you time—just shred it while it's still slightly warm.
- Unsalted butter (2 tablespoons): Start with cold butter straight from the fridge to help it melt evenly and coat the garlic properly.
- Garlic (4 cloves minced): Mince it fresh just before cooking; the aroma when it hits hot butter is honestly half the pleasure of making this dish.
- Heavy cream (1/2 cup): This is what makes the sauce silky; don't substitute with lighter cream or the texture shifts entirely.
- Cream cheese (1/2 cup softened): Let it sit on the counter for 15 minutes before cooking so it whisks in smoothly without lumps.
- Grated Parmesan cheese (1/2 cup): Freshly grated tastes noticeably better than pre-shredded, which contains anti-caking agents that can make the sauce grainy.
- Shredded mozzarella cheese (1/2 cup divided): Reserve half for topping so you get that golden, bubbly finish on top.
- Smoked paprika (1/4 teaspoon): This tiny amount adds a subtle depth that makes people ask what the secret ingredient is.
- Dried Italian herbs (1/4 teaspoon): A whisper of this keeps things from feeling one-note; don't go overboard.
- Fresh parsley (2 tablespoons chopped, optional): A bright garnish that adds color and a fresh note when the dish comes hot from the oven.
Instructions
- Heat your oven and prep the boats:
- Set your oven to 400°F and while it's warming, slice each zucchini lengthwise and use a small spoon to scoop out the centers, leaving about a quarter-inch of flesh so the boats stay sturdy. Chop up the scooped flesh and set it aside—you'll cook this into the filling.
- Season and arrange:
- Brush those hollow zucchini halves lightly with olive oil and sprinkle with salt and pepper inside and out. Lay them cut-side up in your baking dish, and they should fit snugly without crowding each other.
- Build the sauce base:
- Melt your butter in a large skillet over medium heat until it's foaming, then add the minced garlic and listen for that sizzle—let it toast for about a minute until it smells absolutely irresistible. Add your reserved chopped zucchini flesh and cook it down for a few minutes until it's soft and starting to release its moisture.
- Create the creamy filling:
- Pour in the heavy cream and add spoonfuls of softened cream cheese, whisking constantly as the heat melts everything into a smooth, cohesive sauce. This is the moment where patience pays off—let the heat do the work and don't rush it.
- Combine everything:
- Fold in your shredded chicken, Parmesan, half the mozzarella, paprika, Italian herbs, salt, and pepper, stirring gently so the chicken stays tender. Taste it and adjust seasoning—this is your moment to make it exactly how you like it.
- Fill and top:
- Spoon the creamy chicken mixture generously into each zucchini boat, mounding it slightly, then scatter the remaining mozzarella on top of each one. The cheese should cover the tops completely so it can turn golden and bubbly.
- Bake until golden:
- Slide the dish into your preheated oven for 20 to 25 minutes, keeping an eye on it toward the end so you catch it when the cheese is bubbling at the edges and just starting to brown. The zucchini should be fork-tender when you test it.
- Finish and serve:
- Let them rest for a couple of minutes out of the oven, then scatter fresh parsley over the top if you're using it. This little bit of green adds freshness and makes the whole thing look like you spent way more time on it than you actually did.
Save There's something really satisfying about serving this dish because it looks impressive and feels substantial, yet nobody needs to know how straightforward it actually was to throw together. My mom took one look at her plate and said it tasted like something she'd order at a nice restaurant, which made me laugh because I'd made it in my regular kitchen on a Tuesday afternoon.
The Magic of Zucchini as a Vessel
Zucchini boats might seem like just a low-carb swap, but there's actually something elegant about how the vegetable transforms during cooking. When you roast them, the flesh becomes almost sweet, and the slight browning on the edges adds a bit of bitterness that balances the richness of the cream sauce beautifully. I've learned that zucchini isn't just here to replace a carb—it's genuinely delicious when treated right, and people who claim to hate vegetables often come around when they taste this.
Why the Garlic-Cream Combination Works
This sauce hits that sweet spot where garlic is toasted enough to be mellow and sweet rather than sharp and aggressive, while the cream and cheese pull everything together into something that coats the chicken and zucchini with real flavor. The smoked paprika does something quiet but important—it adds a tiny whisper of smokiness that keeps the dish from tasting one-dimensional. I've made versions without it and they're fine, but with it, people actually notice something special they can't quite name.
Make It Your Own
The beautiful thing about this dish is how flexible it is without losing its integrity—you can add sautéed spinach or mushrooms for extra vegetables, use rotisserie chicken to save time on busy nights, or even add crispy bacon if you want to amp up the richness. Some nights I'll stir in a handful of sun-dried tomatoes or fresh basil just because I have it on hand. The framework is solid enough that your additions just enhance rather than overpower the core flavors.
- Rotisserie chicken saves you 30 minutes of prep and tastes just as good as anything you'd cook from scratch.
- Make sure your baking dish is just the right size so the boats fit snugly and cook evenly without gaps.
- Leftover boats reheat beautifully in a 350-degree oven for about 10 minutes, making this a great make-ahead dinner option.
Save This is the kind of meal that makes weeknight cooking feel effortless and satisfying all at once, the sort of thing you'll find yourself coming back to season after season. It's become my answer to "what's for dinner" because it checks every box—delicious, impressive, filling, and keto-friendly.
Recipe Guide
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken works well as a convenient substitute and adds extra flavor.
- → Is it necessary to scoop out the zucchini flesh?
Removing the zucchini centers creates space for the filling and helps the boats cook evenly.
- → What cheeses are best for the filling?
Parmesan and mozzarella provide a creamy, melty texture that complements the garlic and chicken.
- → Can I add vegetables to the filling?
Sautéed spinach or mushrooms can be mixed in for added nutrients and flavor variety.
- → How do I know when the zucchini boats are done baking?
They’re ready when the zucchini is tender and the cheese on top is golden and bubbly.