Chicken Alfredo Zucchini Boats with Tender Pulled Chicken

This Keto Chicken Alfredo Zucchini Boats recipe features a simple filling with fewer than five ingredients for a healthy, fast meal.

Is dinner time the busiest part of your day? Mine too. Projects need finishing and suddenly someone asks, “What’s for dinner?” A weekly meal plan helps remove that question, but on weeknights I still prefer meals that come together quickly. These zucchini boats are ready in about 30 minutes, and since much of that time is hands-off baking, you can finish other tasks while they cook.

Everything you need—protein and vegetables—is in one dish, so no sides are necessary. (When the kids are home I sometimes pop frozen garlic bread in the oven for them to keep things simple.)

I developed these Chicken Alfredo Zucchini Boats after my husband started a keto plan. My daughters love chicken alfredo over pasta, but I switched to zucchini-based options years ago. One day I tried baking the filling inside hollowed-out zucchinis and we all loved the result—now it’s a regular on our dinner rotation.

Can You Make These Zucchini Boats Ahead?

Yes. You can prep components in advance or fully assemble the boats and refrigerate them until mealtime. If you’re short on time, hollow the zucchinis and layer them with paper towels in the fridge so they’re ready to fill later. Or assemble the filled boats on a baking sheet, cover tightly, and store in the refrigerator until you’re ready to bake.

These zucchini boats also make easy party bites. Slice zucchinis into 3/4-inch rounds, top each with about a tablespoon of filling, and bake for roughly 10 minutes for a tasty appetizer.

How to Store Leftover Chicken Alfredo Zucchini Boats

Leftovers reheat well and keep for up to a week in an airtight container in the refrigerator. My husband, who usually doesn’t like leftovers, often enjoys these as lunch. I haven’t tested freezing them; if you try it, results may vary.

What’s the Best Way to Hollow Out a Zucchini?

A serrated grapefruit spoon is my go-to tool. Its scalloped edge easily cuts and scrapes the seeded center. Start at one end, work around the seed cavity, then slip the spoon underneath the flesh to remove seeds and create space for the filling. Wipe excess moisture with a paper towel before filling.

Tips for Making Zucchini Boats

The filling is quick and uses just a few simple ingredients—perfect for busy weeknights. I usually use rotisserie chicken for convenience, but any cooked chicken, even canned, works fine. I add diced red bell pepper for color and flavor, though it’s optional. The rest of the filling is jarred Alfredo sauce, grated Parmesan, and black pepper.

Line your baking sheet with parchment for easy cleanup. Arrange zucchini halves cut-side up, divide the filling evenly among them, and top with a shredded Italian five-cheese blend. Bake at 375°F for about 20 minutes, until the cheese is bubbly and golden and the zucchini is tender but still holds its shape. Finish with a sprinkle of fresh parsley, basil, or Italian herbs if desired.

The recipe’s printable nutrition info is based on a serving of 1.5 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

Please leave a star rating or review if you try this recipe—reviews help others discover it and they mean a lot to us.

Easy Keto Chicken Alfredo Zucchini Boats

Yield:
6

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

These keto chicken alfredo zucchini boats are filled with an easy mixture that keeps dinner healthy and fast.

Ingredients

• 4 medium zucchini
• 24 oz. cooked chicken breast, chopped
• 1 red bell pepper, diced
• 16 oz. jar Alfredo sauce
• 1/2 cup grated Parmesan cheese
• Black pepper, to taste
• 1 cup finely shredded Italian cheese blend
• Fresh Italian herbs, optional

Instructions

1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
2. Wash and dry zucchinis, then slice in half lengthwise. Use a grapefruit spoon or paring knife and spoon to remove the seeds and create a hollow. Pat the zucchini halves with a paper towel to remove excess moisture.
3. Place zucchini halves on the baking sheet, cut side up.
4. In a mixing bowl, combine chopped chicken, Alfredo sauce, grated Parmesan, diced red bell pepper, and black pepper to taste.
5. Scoop the chicken mixture into the zucchini boats and sprinkle with shredded Italian cheese blend.
6. Bake for about 20 minutes until the cheese is golden and bubbly and the zucchini is tender but still firm.
7. Garnish with fresh chopped parsley, basil, or Italian herbs if desired.
8. Store leftovers in an airtight container in the refrigerator for up to one week.

Nutrition Information

Yield 6
Serving Size 1

Amount Per Serving
Calories 342
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Unsaturated Fat 1g
Cholesterol 118mg
Sodium 1171mg
Carbohydrates 11g
Net Carbohydrates 9g
Fiber 2g
Sugar 4g
Protein 38g

Please note that we are not medical or nutritional professionals. Nutrition information is provided as an estimate and may vary depending on brands and ingredients used.

If you have questions or suggestions, contact the author or leave a comment. Follow on social channels to see more recipes and updates.

Pin it to Remember it!