Zucchini boats filled with tender chicken, creamy garlic sauce, and melted cheese for a low-carb meal.
# What You'll Need:
→ Zucchini Boats
01 - 4 medium zucchini
02 - 1 tablespoon olive oil
03 - Salt and pepper to taste
→ Creamy Garlic Filling
04 - 2 cups cooked chicken breast, shredded or diced
05 - 2 tablespoons unsalted butter
06 - 4 cloves garlic, minced
07 - 1/2 cup heavy cream
08 - 1/2 cup cream cheese, softened
09 - 1/2 cup grated Parmesan cheese
10 - 1/2 cup shredded mozzarella cheese, divided
11 - 1/4 teaspoon smoked paprika
12 - 1/4 teaspoon dried Italian herbs
13 - Salt and pepper to taste
14 - 2 tablespoons chopped fresh parsley, optional for garnish
# How to Make It:
01 - Set oven to 400°F (200°C).
02 - Slice each zucchini in half lengthwise. Use a spoon to scoop out the center, creating boats while leaving approximately 1/4-inch thick shells. Reserve the scooped flesh and chop it.
03 - Brush zucchini boats with olive oil and season with salt and pepper. Arrange them in a baking dish with cut side facing upward.
04 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
05 - Add the chopped zucchini flesh to the skillet and cook for 2 to 3 minutes until softened.
06 - Stir in heavy cream and cream cheese, whisking continuously until smooth and creamy.
07 - Add shredded chicken, Parmesan, half the mozzarella, smoked paprika, Italian herbs, salt, and pepper. Stir well and cook for 2 to 3 minutes to heat through.
08 - Distribute the creamy chicken mixture evenly among each zucchini boat. Top with remaining mozzarella cheese.
09 - Bake for 20 to 25 minutes until zucchini is tender and cheese is golden and bubbly.
10 - Garnish with chopped fresh parsley before serving if desired.
