Keto Chicken Zucchini Boats (Print Version)

Zucchini boats filled with spiced chicken, topped with melted cheese—an easy low-carb Mexican-inspired dish.

# What You'll Need:

→ Vegetables

01 - 4 medium zucchini, halved lengthwise
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced

→ Protein

04 - 2 cups cooked chicken breast, shredded

→ Sauce & Seasonings

05 - 1 cup sugar-free enchilada sauce
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1 tablespoon olive oil

→ Dairy

12 - 1.5 cups shredded Mexican cheese blend
13 - 2 tablespoons sour cream for serving, optional

→ Garnishes

14 - 2 tablespoons chopped fresh cilantro
15 - 1 small jalapeño, thinly sliced, optional
16 - 1/2 avocado, diced, optional

# How to Make It:

01 - Preheat oven to 400°F. Slice zucchini in half lengthwise. Using a spoon, carefully scoop out the centers, leaving approximately 1/4 inch border to maintain boat structure. Chop reserved zucchini flesh and set aside 1/2 cup.
02 - Place prepared zucchini boats cut side up in a large baking dish.
03 - Heat olive oil in a skillet over medium heat. Sauté chopped onion for 2 to 3 minutes until translucent. Add minced garlic and reserved chopped zucchini flesh; cook for 1 minute until fragrant.
04 - Stir in shredded chicken, enchilada sauce, chili powder, cumin, smoked paprika, salt, and black pepper. Simmer for 3 to 4 minutes to meld flavors and heat through.
05 - Divide chicken mixture evenly among zucchini boats. Top each boat with shredded cheese, distributing evenly.
06 - Bake for 20 to 25 minutes until zucchini is tender and cheese is melted with visible bubbling at edges.
07 - Remove from oven and allow to cool for 2 minutes. Garnish with fresh cilantro, jalapeño slices, and diced avocado if desired. Serve with sour cream on the side.

# Additional Tips::

01 -
  • You get that warm, cheesy enchilada comfort without the guilt or carb crash afterward.
  • The whole meal comes together in under an hour, making weeknight dinners feel less like a chore.
  • Zucchini boats are forgiving—they hold their shape beautifully and taste even better the next day.
02 -
  • Don't scoop the zucchini too aggressively or you'll punch right through the bottom—a gentle hand with the spoon is all you need.
  • If your zucchini releases water while cooking, drain the baking dish halfway through; this prevents soggy boats and keeps the cheese from getting watery.
03 -
  • Make your own enchilada sauce if you want complete control over sugar and carbs; it's just chilies, garlic, and spices simmered briefly.
  • The moment the cheese starts bubbling at the edges is exactly when to pull them out—overcooking makes the zucchini mushy.
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