Ingredients
This recipe uses simple, easy-to-find ingredients that come together to create a restaurant-quality dish at home. Here’s what goes into it and why each ingredient matters.
- 4 medium zucchini — The star of the show. Choose zucchini that are firm, straight, and roughly the same size so they cook evenly and hold their filling well.
- 2 cups cooked chicken breast, shredded or diced — Using pre-cooked chicken (from a rotisserie chicken, meal-prepped chicken breast, or leftovers) keeps this recipe quick and convenient.
- 2 tablespoons olive oil — Used to brush the zucchini before baking, helping it soften and lightly caramelize in the oven.
- 2 tablespoons unsalted butter — The base of the Alfredo sauce, providing richness and helping the garlic bloom.
- 3 cloves garlic, minced — Fresh garlic infuses the sauce with warm, aromatic flavor that powdered garlic alone can’t replicate.
- 1 cup heavy cream — The backbone of any good Alfredo sauce, giving it that signature silky, luxurious texture.
- 4 oz cream cheese, softened — Adds extra creaminess and helps the sauce thicken and cling to the chicken.
- 1 cup freshly grated Parmesan cheese — Freshly grated Parmesan melts more smoothly than pre-shredded varieties and delivers a deeper, nuttier flavor.
- 1½ cups shredded mozzarella cheese, divided — Mozzarella brings that irresistible cheese-pull and golden, bubbly top layer.
- 1 teaspoon Italian seasoning — A blend of herbs like basil, oregano, and thyme that rounds out the flavor of the sauce.
- 1 teaspoon garlic powder — Layers in extra savory depth alongside the fresh garlic.
- ½ teaspoon onion powder — Adds subtle sweetness and complexity to the sauce.
- ½ teaspoon paprika — Provides warmth and a touch of color.
- Salt and black pepper, to taste — Essential for balancing and enhancing all the other flavors.
- 2 tablespoons chopped fresh parsley — A bright, fresh garnish that cuts through the richness of the dish and adds a pop of color.
Instructions
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. Preheating fully before the zucchini goes in ensures even cooking from the start.
Slice each zucchini in half lengthwise. Using a spoon or a melon baller, scoop out the centers, leaving about ¼ inch of flesh around the edges to create a sturdy “boat” that will hold the filling. Brush the zucchini lightly with olive oil and season with salt and pepper. This initial seasoning step is important — it flavors the zucchini itself, not just the filling.
Arrange the zucchini boats cut-side up in your prepared baking dish and bake for 10 minutes. This pre-bake step softens the zucchini just enough so that it finishes cooking perfectly once the filling and cheese are added, without becoming watery or mushy.
While the zucchini bakes, melt the butter in a skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant — be careful not to let it burn, as burnt garlic can turn bitter. Stir in the heavy cream and cream cheese, whisking until the mixture is smooth and well combined.
Add the Parmesan cheese, 1 cup of the mozzarella, Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper to the skillet. Continue cooking and stirring until the sauce is smooth, creamy, and the cheese has fully melted into the mixture.
Add the cooked, shredded or diced chicken to the Alfredo sauce, stirring until every piece is evenly coated in that rich, cheesy sauce.
Remove the partially baked zucchini boats from the oven and spoon the chicken Alfredo mixture generously into each one, mounding it slightly if needed. Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top of each boat.
Return the dish to the oven and bake for 18 to 22 minutes, or until the zucchini is fork-tender and the cheese on top is melted, bubbly, and lightly golden.
Remove from the oven and sprinkle with freshly chopped parsley for a pop of color and freshness. Serve hot, straight from the baking dish.