Description
Moist and cheesy, these Creamy Chicken Stuffed Zucchini Boats are the perfect quick, low-carb dinner!
Ingredients
3–4 medium zucchinis, halved lengthwise
2 cups cooked shredded chicken breast
1/2 cup cream cheese
1/2 cup sour cream or Greek yogurt
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup chopped onion
1/4 cup chopped fresh parsley or basil
1 tsp Italian seasoning
1/2 tsp paprika
Salt and black pepper, to taste
Olive oil, for brushing
Instructions
1. Preheat oven to 400°F (200°C). Halve zucchinis lengthwise and scoop out centers, leaving 1/4-inch border. Chop reserved zucchini flesh.
2. Brush zucchini boats with olive oil, salt, and pepper. Arrange in baking dish.
3. In a bowl, mix shredded chicken, cream cheese, sour cream, chopped zucchini, mozzarella, Parmesan, garlic, onion, herbs, Italian seasoning, paprika, salt, and pepper.
4. Spoon filling evenly into zucchini boats.
5. Bake 20–25 minutes until zucchini is tender and cheese is golden.
6. Serve garnished with fresh herbs if desired.
Notes
Use rotisserie chicken for quicker prep.
Add bacon or sausage for extra flavor.
Leftovers keep 3-4 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 310
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg