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Keto Chicken Zucchini Boats - A Flavorful, Low-Carb Weeknight Favorite

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 medium zucchini
  • 2 cups cooked chicken, shredded or finely chopped (rotisserie works well)
  • 2 tablespoons olive oil, divided
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, finely diced (optional for color and crunch)
  • 1/2 cup sugar-free marinara or crushed tomatoes (choose a low-carb brand)
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley or basil, plus extra for garnish
  • Lemon wedges, for serving (optional)

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Line a baking sheet or shallow baking dish with parchment for easier cleanup.
  2. Prep the zucchini: Slice each zucchini lengthwise. Use a spoon to scoop out the centers, leaving about 1/4 inch of flesh to form “boats.” Reserve half of the scooped flesh, finely chop it, and pat it dry with a paper towel to reduce moisture.
  3. Season the boats: Brush the cut sides with 1 tablespoon olive oil. Sprinkle lightly with salt and pepper. Arrange them cut-side up in the dish.
  4. Par-bake: Bake the empty zucchini boats for 8–10 minutes to soften slightly. This helps them cook through without getting soggy.
  5. Sauté the aromatics: While the boats bake, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add onion and bell pepper. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  6. Build the filling: Add the chopped zucchini flesh to the skillet and cook 2–3 minutes to release moisture. Stir in the cooked chicken, marinara, Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper. Simmer 2 minutes to warm through.
  7. Cheesy finish: Remove the skillet from heat. Stir in 1/2 cup mozzarella, Parmesan, and chopped herbs until just combined.
  8. Fill the boats: Spoon the chicken mixture into each par-baked zucchini. Pack it in so each boat is well filled.
  9. Top with cheese: Sprinkle the remaining 1/2 cup mozzarella over the boats.
  10. Bake to melt and brown: Return to the oven for 12–15 minutes, until the cheese is melted, bubbly, and lightly golden. If you like extra browning, broil for 1–2 minutes at the end.
  11. Finish and serve: Garnish with more parsley or basil. Add a squeeze of lemon if you want a bright, fresh pop. Serve hot.