This delicious Keto Chicken Alfredo Zucchini Boat recipe features an easy filling with less than 5 ingredients for a healthy and fast meal.
Do you find dinner time to be the busiest time of your day?
Why is that?
It seems like I’m always trying to finish up projects that I was working on and then all of a sudden someone is asking what’s for dinner.
Having a meal plan for the week definitely helps.
At least then I’m not wondering what to make.
On weeknights, I prefer meals that don’t require a lot of time to get on the table, and this simple recipe is ready to eat in just 30 minutes!
And since 20 of those minutes are while it’s cooking, that gives me time to work on other tasks that need to get done too.
Since the veggies and protein are all included in this dish, I don’t even feel the need to make any kind of sides!
Although when the kids are home I usually make them some garlic bread (the frozen kind because we’re going for easy here!).
That’s a win in my book.
I came up with these Chicken Alfredo Zucchini Boats when my husband decided to go keto last summer.
My daughters love chicken alfredo and we used to serve it over pasta.
I stopped eating pasta in 2016 when I discovered Trim Healthy Mama, so I always made myself some zucchini noodles.
But when our youngest left for college, I decided to try something different and bake the chicken alfredo in a hollowed out zucchini.
My husband loved them and now asks me to make them all the time.
Since they’re so easy, this recipe is a regular on our dinner rotation!
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Can You Make These Zucchini Boats Ahead?
This recipe is easy to throw together, but you can even assemble it in advance so all you need to do at mealtime is pop them into the oven.
You have a few options when you make zucchini boats in advance.
Sometimes I just hollow out the zucchini and layer them with paper towels in the fridge so they’re ready to assemble.
Other times, I completely put the boats together and then cover the baking sheet with cling wrap and put it in the fridge so they’re ready to throw into the oven with no other work on my part.
This recipe is so tasty, you could even serve it at a party!
To turn it into an easy appetizer, slice the zucchini into 3/4-inch disks then scoop about 1 Tablespoon of the alfredo topping onto the center of each disk and bake for 10 minutes.
How to Store Leftover Chicken Alfredo Zucchini Boats
Not only can you make these low carb chicken alfredo zucchini boats in advance, they also reheat beautifully.
This is one of my husband’s favorite lunches, and he usually doesn’t like leftovers.
So that’s saying something!
Store any leftovers in an airtight container in your fridge for up to a week.
I’ve never tried freezing them, so I’m not sure if that’s an option too.
If you try freezing them, let me know how it goes?
What’s the Best Way to Hollow Out a Zucchini?
I have a secret to hollowing zucchinis that is so easy!
A grapefruit spoon.
It’s a total game changer!
The serrated edges are perfect for cutting into the seeded section in the center.
Start at one end and work your way around the edge of the seeds.
Then slip the spoon under one edge and the sharp edge makes quick work of scraping the seeds out the rest of the way.
Some zucchinis have a section towards the stem without any seeds.
I use the grapefruit spoon to scrape out some of that too so there’s more room to hold the yummy filling.
Use a paper towel to blot up any excess moisture before you fill your zucchini boats.
Tips for Making Zucchini Boats
The filling is super easy to whip up!
It has less than five ingredients.
That’s perfect for a busy weeknight dinner.
I use rotisserie chicken from Costco that’s already been removed from the bone.
Talk about easy!
You can use any kind of cooked chicken, even canned works great.
I dice up a red bell pepper for extra flavor and nutrition, but you can leave that out if your family doesn’t like bell pepeprs.
A jar of alfredo sauce, some grated Parmesan cheese, and some ground pepper make up the rest of the filing.
Mix it together and then fill your zucchini boats.
To make cleanup super simple after dinner, line your baking sheet with parchment paper.
Arrange the zucchini halves on the baking sheet, cut sides facing up.
I divide the filling equally between the zucchini.
A sprinkle of Italian 5-cheese blend and they’re ready to bake at 375 F for 20 minutes.
The cheese will brown nicely and look bubbly when they’re done.
Don’t overcook them!
The zucchini should be soft but firm.
A sprinkle of fresh parsley, basil, or Italian herbs makes them look fancy and adds a little extra flavor.
The nutritional information in the printable recipe is based off a serving of 1-1/2 boats.
More Fast and Easy Dinner Recipes
- Stromboli Stuffed Peppers
- Green Chile Chicken Enchilada Casserole
- Simple Szechuan Zucchini Stirfry
- Mexican Instant Pot Chicken and Brown Rice
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