Preheat and prep the pan: Heat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil a large baking dish.

Prepare the zucchini boats: Trim ends and slice each zucchini lengthwise. Use a spoon to scoop out the center, leaving a 1/4-inch border to create “boats.” Reserve about half of the scooped flesh, finely chop it, and pat dry with a paper towel.

Season and par-bake: Place boats cut-side up. Brush with olive oil and season with salt, pepper, and a pinch of Italian seasoning. Bake for 10–12 minutes until just tender but still holding shape.

Start the Alfredo base: In a large skillet over medium heat, melt butter. Add garlic and sauté 30–60 seconds until fragrant.

Add cream and cream cheese: Pour in heavy cream and whisk in the cream cheese until smooth. Simmer gently for 2–3 minutes to thicken slightly.

Stir in Parmesan: Lower the heat and add Parmesan a handful at a time, whisking until melted and creamy. Season with salt, pepper, and a pinch of red pepper flakes if you like a little heat. If it’s too thick, thin with a splash more cream.

Fold in chicken and zucchini: Add the cooked chicken and the chopped, dried zucchini flesh. Warm through for 2–3 minutes. Taste and adjust seasoning. A small squeeze of lemon brightens it nicely.

Fill the boats: Spoon the creamy chicken Alfredo mixture into each zucchini boat, mounding it slightly. Top with shredded mozzarella and a little extra Parmesan.

Bake until bubbly: Return to the oven for 10–15 minutes, until the cheese is melted and lightly golden and the zucchini is tender.

Broil for color (optional): Broil 1–2 minutes to brown the top. Watch closely to prevent burning.

Finish and serve: Rest 5 minutes. Garnish with chopped parsley or basil. Serve warm with a simple side salad or roasted veggies.