Chicken Alfredo Zucchini Boats make a quick, satisfying weeknight dinner. Hollowed zucchini halves are stuffed with cooked chicken, creamy Alfredo sauce and mozzarella, then baked until golden and bubbly. This low-carb, high-protein meal comes together in about 30 minutes and uses fewer than ten ingredients.
Zucchini Boats
These zucchini boats are a great seasonal meal, though I enjoy them year-round. They’re simple to prepare and versatile — use leftover grilled chicken, rotisserie, or shredded chicken for the filling. If you want other dinner ideas, try grilled shrimp and vegetable kabobs or a spicy Thai chicken salad for variety.
The recipe requires minimal prep and cooks in about half an hour, making it perfect for busy evenings when you want something comforting but light.
Ingredients for Zucchini Boats
- Zucchini: choose medium-size zucchini that are easy to hollow and stuff.
- Cooked chicken: grilled, rotisserie, or shredded chicken work well.
- Alfredo sauce: many store-bought Alfredo sauces are low in carbs — check labels or use a homemade cream and parmesan base.
- Mozzarella cheese: shredded mozzarella or an Italian cheese blend.
- Italian seasoning: adds a simple, aromatic finish.
How to make Chicken Zucchini Boats
Start by halving the zucchini lengthwise and scooping out the seeds and some flesh to form a boat. Place the prepared zucchini in a baking dish.
In a bowl, combine cooked chicken, Alfredo sauce and half of the shredded mozzarella. Fill each zucchini boat with the mixture, sprinkle the remaining mozzarella on top, and bake until the zucchini is tender and the cheese is melted and lightly browned. Finish with a dusting of parmesan and a sprinkle of Italian seasoning, if you like.
How to make zucchini boats in the Air Fryer
To cook in an air fryer, shape the zucchini into boats as above and preheat the air fryer to 390°F. Cook the zucchini until the skins begin to blister. While they cook, mix the chicken, Alfredo sauce and mozzarella. Remove the zucchini, fill them with the mixture, top with extra cheese, and return to the air fryer until the cheese is melted and the filling is heated through. Depending on your air fryer size, work in batches.
Tips for the best Chicken Alfredo Zucchini Boats
- Mix the filling thoroughly so each bite has a balance of chicken, sauce and cheese.
- Hollow the zucchini with a spoon for an even cavity; a melon baller works too for a neater shape.
- Use zucchini that are ripe but still firm — overripe or underripe squash can affect texture.
Are zucchini boats low carb?
Yes — these zucchini boats are suitable for low-carb and keto diets when you choose an Alfredo sauce with minimal carbs. Many commercial Alfredo sauces contain around 1–2 net carbs per serving. For a homemade option, make a sauce of butter, heavy cream and parmesan and avoid adding flour.
How to Store and Reheat Chicken Zucchini Boats
Store leftover zucchini boats in an airtight container in the refrigerator for up to four days. Reheat in the oven at 350°F for 8–10 minutes, in the air fryer at 350°F for 4–6 minutes, or in the microwave for about one minute until warmed through.
Zucchini Boat Recipes
- Taco-style zucchini boats make a flavorful, low-carb dinner option.
- Buffalo chicken zucchini boats are great for spice lovers and can be made in the air fryer or oven.
- Keto cheeseburger zucchini boats deliver the familiar flavors of a burger without the bun.
More Zucchini Recipes
- Grilled zucchini wraps with mozzarella make a light, flavorful snack or side.
- Greek-style chicken kabobs pair well with zucchini for a Mediterranean-inspired meal.
- Zucchini tortillas are a low-carb alternative for wraps and quesadillas.
Chicken Alfredo Zucchini Boats
Ingredients
- 2 medium zucchini, sliced and center removed
- 3 cups cooked chicken
- 1 cup low carb Alfredo sauce
- 1 cup shredded mozzarella cheese, divided
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 400ºF.
- Cut zucchini in half lengthwise and scoop out the center to create boats. Place zucchini in a casserole dish.
- Mix cooked chicken, Alfredo sauce and half the mozzarella. Spoon the filling into the zucchini halves and top with remaining mozzarella.
- Bake 20–25 minutes or until zucchini is fork-tender. Sprinkle with Italian seasoning and parmesan if desired.
Notes
I used Rao’s Alfredo for this recipe; nutrition is based on that product.
Net carbs are approximately 2.7 g per zucchini boat.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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