Pin My sister texted me one Tuesday asking if I could come up with something keto-friendly for her dinner party, and honestly, I was skeptical until I remembered those massive zucchini sitting in her garden bed. Within an hour, I had golden boats emerging from the oven, their cheese tops crackling under the broiler, and the kitchen smelled like garlic and something impossibly creamy. She hasn't stopped making this dish since, and neither have I—it's become the one thing everyone asks for when they want low-carb comfort food that doesn't taste like a compromise.
I made this for my neighbors during a heat wave when nobody wanted to turn on the stove, and serving it cold from the fridge the next day was actually better than I expected. Something about the flavors settling overnight made the garlic less sharp and the whole dish taste more luxurious, like I'd spent hours on it instead of fifty minutes total.
Ingredients
- 4 medium zucchini: Choose ones that are firm and roughly the same size so they cook evenly; if they're too thin, the boats collapse when you scoop them.
- 1 tablespoon olive oil: This just helps prevent sticking in the baking dish and adds a subtle richness.
- Salt and pepper, to taste: Season generously on the zucchini boats themselves; they need it more than the filling.
- 2 cups cooked chicken breast, shredded or diced: Rotisserie chicken works beautifully here and saves you the step of cooking chicken separately.
- 2 tablespoons unsalted butter: Use real butter, not margarine—it makes a difference in how the garlic flavors develop.
- 4 cloves garlic, minced: Don't skip the mincing; pre-minced garlic never gives you that same fresh, sharp bite.
- 1/2 cup heavy cream: This is what makes the sauce luxurious and keeps everything from drying out in the oven.
- 1/2 cup cream cheese, softened: Soften it ahead of time so it blends smoothly without lumps in your sauce.
- 1/2 cup grated Parmesan cheese: Freshly grated tastes infinitely better than the pre-shredded kind, and it melts more evenly.
- 1/2 cup shredded mozzarella cheese, divided: I use half for the filling and top the boats with the rest so the cheese gets bubbly and golden.
- 1/4 teaspoon smoked paprika: This adds a subtle smokiness that makes the dish feel more sophisticated.
- 1/4 teaspoon dried Italian herbs: A small amount goes a long way; too much and it tastes like you're eating seasoning.
- 2 tablespoons chopped fresh parsley, optional: A fresh green garnish brightens the whole plate and adds a tiny burst of freshness.
Instructions
- Heat your oven and prepare the boats:
- Preheat to 400°F and slice each zucchini in half lengthwise. Using a spoon, gently scoop out the center, leaving about a 1/4-inch shell so the boats hold their shape during baking; this is where patience matters because rushing means holes in the bottom.
- Brush and season the zucchini:
- Lightly coat the boats with olive oil and sprinkle generously with salt and pepper, then arrange them cut-side up in a baking dish. The oil prevents sticking and helps them develop those lightly caramelized edges.
- Build your creamy garlic base:
- In a large skillet, melt butter over medium heat, then add minced garlic and let it become fragrant for about a minute. The smell will tell you when it's ready—it should smell inviting and garlicky, never burnt or bitter.
- Soften the zucchini flesh:
- Chop the reserved zucchini flesh and add it to the skillet, cooking for 2-3 minutes until it loses its raw crunch. This prevents watery boats and adds texture to the filling.
- Create the creamy sauce:
- Pour in the heavy cream and add spoonfuls of softened cream cheese, whisking constantly until you have a smooth, glossy sauce. If lumps form, keep whisking or use an immersion blender for a minute—it'll come together beautifully.
- Combine chicken and cheese:
- Stir in the shredded chicken, Parmesan, half the mozzarella, smoked paprika, Italian herbs, salt, and pepper, then cook for 2-3 minutes just to warm everything through. Taste it here and adjust seasoning; this is your final chance.
- Fill and top the boats:
- Spoon the creamy mixture into each zucchini boat, dividing it evenly, then sprinkle the remaining mozzarella on top. Don't overfill because the boats cook down and you want the cheese to melt over everything.
- Bake until golden:
- Bake for 20-25 minutes until the zucchini is tender when you pierce it with a fork and the cheese is melted and slightly golden on top. Some ovens brown faster, so start checking at 18 minutes.
- Finish with fresh garnish:
- Pull the boats from the oven and let them cool for 2-3 minutes, then scatter fresh chopped parsley over the top if you like. This final touch adds brightness and makes the dish look restaurant-quality.
Pin My dad, who claims he doesn't like zucchini, asked for seconds of these boats and then admitted he'd never really given zucchini a fair chance until something was stuffed into it with cream cheese and garlic. That's when I realized this dish works because it respects the vegetable while making it part of something bigger.
Why Zucchini Boats Are Perfect for Keto
Zucchini has almost no carbs and plenty of fiber, so you get to eat something substantial without the blood sugar spike that comes with traditional carbs. The boats themselves become a vessel for all the creamy, cheesy goodness that makes keto feel less like deprivation and more like eating exactly what you want. I've found that the longer zucchini sits in the oven, the more it softens, so if you prefer them firmer, pull them out at the 18-minute mark instead of waiting the full 25.
Make-Ahead and Storage Tips
You can assemble these boats the night before, cover them with foil, and bake them straight from the fridge—just add 5 minutes to the cooking time since they'll be starting cold. Leftover boats reheat beautifully in a 350°F oven for about 10 minutes, and they actually taste great cold straight from the fridge if you're into that. I've even frozen assembled boats and baked them from frozen, though they take about 35 minutes that way.
Ways to Customize Without Losing the Magic
One night I sautéed mushrooms and spinach separately, folded them into the filling, and created something entirely different that felt new without losing what made the original special. You can also stir in sun-dried tomatoes, caramelized onions, or swap half the mozzarella for sharp cheddar if you want deeper flavor. The base is flexible enough to play with, but the garlic-cream-cheese foundation should stay because that's what makes it craveable.
- Rotisserie chicken saves time and actually tastes cleaner than most home-cooked chicken for this dish.
- If your zucchini boats crack during scooping, just fill them carefully and they'll hold together in the oven.
- Fresh mozzarella doesn't melt the same way, so stick with the pre-shredded low-moisture version for those bubbly, golden tops.
Pin These boats have become the meal I make when I want to feel like I'm taking care of myself, and somehow that feeling is just as important as the carbs I'm saving. They prove that eating low-carb doesn't mean eating boring food.
Recipe Q&A
- → Can I make these zucchini boats ahead of time?
Yes, prepare the filling and hollowed zucchini separately up to 24 hours in advance. Assemble and bake when ready to serve for the best texture and flavor.
- → What other vegetables work well in the filling?
Sautéed spinach, mushrooms, or bell peppers blend beautifully with the creamy chicken mixture. Add them during step 5 when cooking the zucchini flesh.
- → How do I store leftovers?
Keep cooled boats in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F oven until warmed through, about 15 minutes.
- → Can I freeze these keto zucchini boats?
Freeze assembled unbaked boats tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What can I substitute for heavy cream?
Coconut cream works for dairy-free needs, though it will slightly alter the flavor. Full-fat Greek yogurt adds tanginess while maintaining creaminess.
- → How do I know when the zucchini is fully cooked?
The zucchini shells should yield easily when pierced with a fork, and the cheese topping should be golden brown with bubbly edges around the edges.