Crispy Cheesy Keto Mexican Chicken Stuffed Zucchini Boats

You want big flavor, low carbs, and dinner that doesn’t require a culinary degree? Meet Keto Mexican Chicken Stuffed Zucchini Boats. They’re juicy, cheesy, and loaded with taco vibes—minus the tortilla drama. You’ll get a satisfying crunch-tender bite, bold spices, and a creamy finish that makes you forget you’re eating vegetables. Ready to hollow some squash and win dinner?

Why Zucchini Boats Work (And Why You’ll Actually Crave Them)

Zucchini boats deliver all the fun of tacos with a lighter, veggie-forward twist. The zucchini softens just enough to feel cozy, but still holds shape like a boss. Plus, they soak up spices and sauce like a sponge—no bland bites allowed.
You can prep them ahead, bake them fast, and top them like a fiesta. FYI, they’re also sneaky meal-prep heroes that reheat like champs.

The Flavor Game Plan

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We’ll build a filling with shredded chicken, taco spices, and a quick salsa mix. Then we’ll fold in creamy cheese to keep things lush and keto-friendly. The bake locks everything together so you get melty, caramelized edges and a bubbly top. IMO, the contrast—juicy filling, tender squash, crispy cheese—makes this a repeat-weeknight dish.

Key Flavor Players

• Shredded chicken: Rotisserie saves time and adds deeper flavor.
• Spice blend: Chili powder, cumin, smoked paprika, garlic, onion, oregano, and salt.
• Tomato + green chiles: Diced tomatoes (drained well) or sugar-free salsa for punch.
• Cream cheese: Adds body and keeps it keto and satisfying.
• Cheddar or Mexican blend: For that golden, bubbly top.

Ingredients (Serves 4)

• 4 medium zucchini (about 7–8 inches each)
• 2 cups cooked shredded chicken (rotisserie works great)
• 1/2 cup canned diced tomatoes with green chiles, well drained (or 1/2 cup sugar-free salsa)
• 3 oz cream cheese, softened
• 1 cup shredded cheddar or Mexican blend cheese, divided
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (optional, for garnish)
• Lime wedges, sour cream, sliced jalapeño, and avocado (optional toppings)

How to Make Them (Easy, Promise)

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1. Prep the zucchini: Preheat oven to 400°F (200°C). Slice zucchini lengthwise. Scoop out the centers with a spoon to create “boats,” leaving about 1/4-inch walls. Brush cut sides with 1 tbsp olive oil and a pinch of salt.
2. Par-bake: Place boats cut-side up on a sheet pan. Bake 8–10 minutes until slightly tender but still firm. You want structure, not mush.
3. Make the filling: In a bowl, mix shredded chicken, drained tomatoes/chiles (or salsa), cream cheese, half the shredded cheese, remaining 1 tbsp olive oil, and all spices. Stir until creamy and cohesive. Taste and adjust salt.
4. Stuff and top: Spoon filling into the warm boats. Sprinkle remaining cheese over the top.
5. Bake: Return to oven for 12–15 minutes, until cheese melts and edges brown slightly. Broil 1–2 minutes if you like that crispy-cheesy situation.
6. Finish: Garnish with cilantro. Serve with lime, sour cream, jalapeño, and avocado if you like things extra.

Texture Tips

• Drain like you mean it: Excess liquid from tomatoes or salsa will sog up your boats.
• Don’t overbake the zucchini: Stop while they still feel firm; they’ll finish cooking with the filling.
• Use room-temp cream cheese: It blends smoother and faster. Zero clumps, maximum silk.

Make It Your Way

You can tweak this filling endlessly without blowing your carbs.

Low-Carb Swaps & Add-Ins

• Different cheeses: Pepper Jack for heat, Monterey Jack for melt, Cotija for salty crumble on top.
• Veg boosters: Finely diced bell pepper or sautéed mushrooms (keep portions small to control carbs).
• Saucier option: Stir in 1–2 tbsp enchilada sauce (look for no-sugar-added) for a deeper chili vibe.
• Spice bump: Add chipotle powder or a dash of hot sauce. Live a little.

What to Serve With Them

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These boats already bring protein, fat, and fiber. You can keep sides simple.

• Simple slaw: Shredded cabbage, lime juice, olive oil, and salt. Crunch city.
• Cauliflower rice: Cilantro-lime style, sautéed with garlic and a squeeze of lime.
• Guac cups: Avocado, lime, salt, and a sprinkle of chili flakes. Scoop onto bites as you go.

Meal Prep & Storage

You can assemble these ahead and bake later, or cook them fully and reheat.

Smart Storage

• Fridge: Store baked boats in an airtight container for up to 4 days.
• Reheat: 350°F oven for 10–12 minutes, or microwave in 30–45 second bursts. Oven keeps the texture better, IMO.
• Freeze: You can, but zucchini gets softer after thawing. If you plan to freeze, underbake the boats slightly.

Nutritional Facts (Estimated)

Serving size used for calculations: 1 stuffed zucchini half (1 boat). Recipe makes 8 boats; typical serving is 2 boats per person (4 servings total). Values below are per 1 boat.
Ingredients analyzed: 4 medium zucchini (about 2 lb total), 2 cups shredded rotisserie chicken (cooked), 1/2 cup diced tomatoes with green chiles (drained), 3 oz cream cheese, 1 cup shredded cheddar, 2 tbsp olive oil, spices.
Per 1 boat (1/8 of recipe):

• Calories: ~195
• Total Fat: ~13 g
• Total Carbohydrates: ~4.5 g
• Dietary Fiber: ~1.5 g
• Net Carbs: ~3 g
• Protein: ~14 g

Per typical serving (2 boats):

• Calories: ~390
• Total Fat: ~26 g
• Total Carbohydrates: ~9 g
• Dietary Fiber: ~3 g
• Net Carbs: ~6 g
• Protein: ~28 g

FYI: Nutrition values are estimates based on standard USDA averages and common branded equivalents. Actual values vary with brands, draining, and zucchini size.

FAQ

Can I use ground chicken or turkey instead of shredded chicken?

Absolutely. Brown 1 lb ground chicken or turkey with the spices and a little olive oil, then fold in the cream cheese, tomatoes, and shredded cheese. It’ll taste slightly leaner, so don’t skimp on seasoning.

How do I keep the zucchini from getting watery?

Salt the cut sides lightly after scooping, let them sit 10 minutes, then pat dry. Also, drain tomatoes well and avoid overbaking. The quick par-bake + final bake combo strikes the right texture.

What cheese melts best on top?

Cheddar or Mexican blend melts beautifully and browns well. Pepper Jack adds heat and gooeyness. If you love that salty finish, sprinkle a little Cotija at the end (it won’t melt much, but it pops).

Can I make it dairy-free and still keep it keto?

You can. Use a dairy-free cream cheese alternative and a plant-based shredded cheese with low carbs. Taste and adjust spices because dairy-free cheeses vary a lot in salt and tang.

How spicy is this?

Mild to medium as written. For less heat, use plain diced tomatoes instead of green chiles. For more, add jalapeño slices or chipotle powder. Your kitchen, your rules.

Do leftovers reheat well?

Yes. The oven gives you the best texture, but the microwave works for speed. Add a fresh squeeze of lime and a little extra cheese when reheating to perk things up.

Conclusion

Keto Mexican Chicken Stuffed Zucchini Boats give you all the bold, cheesy taco flavors without the carb hangover. They’re easy to customize, fast enough for weeknights, and sturdy enough for meal prep. Grab a spoon, carve those boats, and sail straight into a low-carb dinner you’ll actually crave. And if you add extra cheese on top? Zero judgment here.