Keto Creamy Garlic Chicken Zucchini (Print)

Savory zucchini vessels loaded with shredded chicken and rich garlic cream topping.

# 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 - Salt and pepper to taste
14 - 2 tablespoons chopped fresh parsley, optional for garnish

# Directions:

01 - Preheat the oven to 400°F
02 - Slice each zucchini in half lengthwise. Use a spoon to scoop out the center, creating boats with approximately 1/4-inch thick shells. Reserve the scooped flesh and chop it finely.
03 - Brush zucchini boats with olive oil and season with salt and pepper. Place them in a baking dish cut side up.
04 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
05 - Add the chopped zucchini flesh and cook for 2-3 minutes until softened.
06 - Stir in heavy cream and cream cheese, whisking continuously until smooth and creamy.
07 - Add shredded chicken, Parmesan, half the mozzarella, smoked paprika, Italian herbs, salt, and pepper. Stir well and cook for 2-3 minutes to heat through.
08 - Distribute the creamy chicken mixture evenly among each zucchini boat. Top with remaining mozzarella cheese.
09 - Bake for 20-25 minutes until zucchini is tender and cheese is golden and bubbly.
10 - Garnish with chopped fresh parsley before serving if desired.

# Expert Advice:

01 -
  • It looks fancy enough to serve to guests but comes together faster than ordering takeout.
  • The creamy garlic sauce is so satisfying you won't miss pasta or rice, and your carb count stays beautifully low.
  • Rotisserie chicken works perfectly if you're short on time, making this a weeknight lifesaver.
02 -
  • Zucchini releases moisture as it cooks, so don't go too thin with the shells or they'll collapse; I learned this the expensive way by wasting perfectly good filling.
  • Softening your cream cheese before you start makes the difference between a smooth sauce and one full of little lumps that never quite disappear.
03 -
  • Measure your baking dish width before you start slicing zucchini so they actually fit; I once had boats that didn't fit and had to rush around finding a larger pan.
  • The smoked paprika is quietly the secret ingredient that makes people ask what makes this taste so good, so never skip it even though it seems optional.
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