Ingredients
Here’s everything required to build this creamy, cheesy masterpiece:
For the zucchini boats:
- 4 medium zucchini
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the chicken Alfredo filling:
- 2 cups cooked chicken breast, shredded or diced
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup freshly grated Parmesan cheese
- 1½ cups shredded mozzarella cheese, divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley, for garnish
A quick note on ingredient quality: because this recipe relies on just a handful of components to build flavor, using freshly grated Parmesan (rather than the pre-shredded, powdery kind in a canister) makes a noticeable difference in how smooth and rich your sauce turns out. Pre-shredded cheeses are often coated in anti-caking agents that can make sauces grainy, so grating your own block cheese is worth the extra few minutes.
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray, butter, or a drizzle of olive oil. This prevents the zucchini boats from sticking and makes cleanup easier.
Slice each zucchini in half lengthwise. Using a spoon or a melon baller, scoop out the centers of each half, leaving about ¼ inch of flesh around the edges to form sturdy “boats.” Reserve the scooped-out zucchini flesh — you can chop it finely and sauté it into the Alfredo sauce for extra flavor and less food waste, or save it for soups and stir-fries.
Lightly brush the zucchini halves with olive oil and season with salt and pepper. This step is essential: it seasons the vegetable itself (not just the filling) and helps draw out some moisture so your boats don’t turn watery in the oven.
Arrange the zucchini boats cut-side up in your prepared baking dish. Bake for 10 minutes. This initial bake softens the zucchini slightly and starts the cooking process before the filling goes in, ensuring the vegetable is tender by the time the dish finishes baking.
While the zucchini bakes, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Be careful not to let the garlic brown or burn, as this can turn the flavor bitter.
Pour in the heavy cream and add the softened cream cheese, stirring continuously 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 pepper. Continue cooking and stirring over medium-low heat until the cheeses have fully melted and the sauce is thick, creamy, and glossy. This usually takes about 4 to 6 minutes.
Fold the cooked, shredded (or diced) chicken into the Alfredo sauce, stirring until every piece is well coated. If your chicken was refrigerated, give the sauce an extra minute or two on the heat to make sure everything is warmed through.
Remove the partially baked zucchini boats from the oven. Spoon the chicken Alfredo mixture generously into each one, mounding it slightly since the filling won’t shrink much during baking. Sprinkle the remaining ½ cup of shredded mozzarella 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. If you want extra browning, switch the oven to broil for the final 1 to 2 minutes — just watch closely so the cheese doesn’t burn.
Remove the boats from the oven and let them rest for 3 to 5 minutes. Sprinkle with freshly chopped parsley for a pop of color and freshness, then serve hot.