Introduction
When it comes to low-carb comfort food that feels both wholesome and indulgent, few dishes can compete with Stuffed Zucchini Boats with Creamy Garlic Chicken. This colorful recipe turns simple zucchini into the perfect vessel for tender chicken, creamy sauce, and melted cheese all baked together for a family-style dinner that’s as nourishing as it is delicious.
I first made Stuffed Zucchini Boats with Creamy Garlic Chicken when I was looking for a lighter alternative to pasta bakes and casseroles. The zucchini added freshness while still holding up to a hearty, creamy filling. The result was a dish that delivered all the cozy flavors of comfort food while staying low-carb and nutrient-packed.
What makes this recipe so appealing is its versatility. You can fill the zucchini with shredded chicken mixed into a garlicky cream sauce, top it with cheese, and bake until golden and bubbly. It’s a dish that looks impressive enough for entertaining but is simple enough to pull off on a busy weeknight.
This version is portioned for three servings, making it perfect for small households who still want to enjoy a complete family-style meal. The combination of creamy chicken filling, tender zucchini, and gooey cheese makes each bite satisfying, while the fresh vegetables keep it light and colorful.
If you’re searching for a recipe that blends comfort, nutrition, and presentation, this Stuffed Zucchini Boats with Creamy Garlic Chicken will quickly earn a spot in your regular dinner rotation.
The Basics of the Recipe
At their core, Stuffed Zucchini Boats with Creamy Garlic Chicken are a clever way to turn fresh zucchini into a hearty, low-carb main course. Instead of relying on pasta or heavy starches, the hollowed-out zucchini serves as an edible “boat,” filled with a savory chicken mixture and baked until tender.
This dish is inspired by Mediterranean and American comfort food traditions, where vegetables are often used as the base for hearty fillings. The creamy garlic chicken provides the richness and protein, while the zucchini adds freshness, fiber, and beautiful color. When baked together and topped with melted cheese, you get a balance of indulgence and nutrition that feels satisfying but not overly heavy.
What sets this recipe apart from other stuffed zucchini dishes is the cream sauce. By combining garlic, cream (or a lighter substitute), and cheese with shredded chicken, the filling becomes luscious and flavorful without being complicated. The contrast between the creamy interior and tender zucchini makes every bite feel special.
Portioned for three servings, this recipe is just the right size for smaller households or couples who enjoy cooking without dealing with large leftovers. It’s also highly customizable you can make it with leftover rotisserie chicken, add spinach or mushrooms for extra vegetables, or swap the cheese to match your tastes.
Quick Recipe Snapshot
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 3
- Category: Dinner / Main Course
- Cuisine: Mediterranean-Inspired / Low-Carb Comfort
Detailed Ingredients List
For the Zucchini Boats
- 3 medium zucchini, halved lengthwise and scooped out
- 1 tbsp olive oil
- Pinch of salt and pepper
For the Creamy Garlic Chicken Filling
- 1 ½ cups cooked chicken breast, shredded (rotisserie works great)
- 1 tbsp butter
- 2 cloves garlic, minced
- ½ small onion, finely chopped
- ½ cup heavy cream (or half-and-half for lighter option)
- ¼ cup chicken broth
- ½ cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- ½ tsp Italian seasoning
- Pinch of red pepper flakes (optional)
For Topping & Garnish
- ¼ cup shredded mozzarella cheese (extra for melting on top)
- Fresh parsley, chopped, for garnish
Ingredient Notes & Substitutions: Choose firm zucchini that can hold filling. Use ground chicken, turkey, or even shrimp instead of shredded chicken. Swap cream with Greek yogurt for lighter calories. Mozzarella can be replaced with cheddar, provolone, or gouda.
Step-by-Step Instructions
- Prepare the zucchini. Preheat oven to 375°F (190°C). Slice each zucchini in half lengthwise. Scoop out the center to create “boats,” leaving about ¼ inch of flesh. Place on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake 10 minutes to soften.
- Cook the aromatics. In a skillet, melt butter over medium heat. Add onion and garlic, sautéing 2–3 minutes until fragrant.
- Make the creamy filling. Stir in heavy cream and broth. Simmer 3–4 minutes to thicken slightly. Add shredded chicken, mozzarella, Parmesan, Italian seasoning, and red pepper flakes. Stir until creamy.
- Fill the boats. Spoon chicken mixture into each zucchini half.
- Top with cheese. Sprinkle extra mozzarella over the boats.
- Bake. Return to oven and bake 15–18 minutes, until zucchini is tender and cheese is golden and bubbly.
- Serve. Garnish with parsley and enjoy hot.
Pro Tips, Substitutions & Variations
Pro Tips
- Don’t over-scoop: Leave some zucchini flesh for structure.
- Pre-bake boats for tenderness.
- Add a squeeze of lemon to brighten the filling.
- Add colorful veggies like spinach or peppers for extra nutrition.
Substitutions
- Use turkey, shrimp, or tofu instead of chicken.
- Swap heavy cream for coconut cream or Greek yogurt.
- Try vegan cheese for dairy-free.
Variations
- Tex-Mex: Add taco seasoning, black beans, and cheddar cheese.
- Italian: Add spinach, sun-dried tomatoes, and marinara.
- Spicy: Add jalapeños or hot sauce.
- Kid-friendly: Mix cooked pasta into the filling.
Make-Ahead, Storage & Reheating
Make-Ahead: Prep zucchini boats and filling separately up to a day ahead. Assemble and bake before serving.
Storage: Refrigerate leftovers in an airtight container for 3 days.
Freezing: Freeze filling only (not boats) for up to 2 months.
Reheating: Oven at 350°F for 12–15 minutes, microwave 1–2 minutes, or reheat filling separately and spoon into freshly baked boats.
Serving Suggestions & Pairings
Pair with a crisp Caesar or Greek salad. Serve alongside cauliflower rice, garlic spinach, or roasted broccoli. For a heartier option, add crusty bread or roasted potatoes. Pair with sparkling water, lemon water, or herbal iced tea.
Nutritional Information (per serving, approx.)
Calories: 360–400
Protein: 28 g
Carbohydrates: 9 g
Fat: 24 g
Fiber: 2 g
Sugar: 4 g
FAQ
Can I make this ahead? Yes, prep zucchini and filling separately, then assemble and bake when ready.
Do I need to peel zucchini? No, skin keeps structure.
Can I use leftover chicken? Yes, rotisserie chicken works well.
How do I lighten it up? Use Greek yogurt or half-and-half.
Freezer-friendly? Freeze filling only, not assembled boats.
Closing
These Stuffed Zucchini Boats with Creamy Garlic Chicken prove that comfort and health can coexist. Golden, bubbly cheese and creamy garlic chicken nestled in fresh zucchini create a balanced, colorful dish. Perfect for 3 servings, it’s easy enough for weeknights yet impressive for entertaining.
Try them once, and they’ll become a staple. Add your own twist with different proteins, cheeses, or veggies, and share this recipe with family and friends who love wholesome comfort food.