Cast Iron Keto
menu icon
subscribe
search icon
×

Stuffed Zucchini Boats with Jalapeño Popper Chicken 🥒

Published: · Updated: by · 4 Comments

Jump to Recipe Print Recipe

Introducing our delightful Zucchini Boats with Jalapeño Popper Chicken — a low-carb delight you can enjoy as a side dish or appetizer. These zucchini boats feature a mouthwatering combination of chicken, cream cheese, Mexican blend cheese, jalapeños, and bacon. They will surely become your new favorite keto dish with their creamy texture and satisfying crunch.

Zucchini Boats stuffed with a jalapeno popper chicken mixture.

Preparation and cooking overview

Preparing these Stuffed Zucchini Boats is a breeze, taking just 40 minutes. Cut each zucchini in half and scoop out the flesh to create the boats. Next, bake them and fill them with a delightful mixture of cream cheese, chicken, jalapeños, and seasoning.

Chef's note

Experiment by adding different spices to the cream cheese mixture. Add chives, green onions, or minced garlic. If you don't want any chunks in the mix, sprinkle some garlic powder, smoked paprika for heat, or cumin for a warm and earthy flavor.

  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Total Time: 40 Minutes
  • Difficulty Level: Easy
  • Recipe Makes 4 Servings

🥒 Ingredients for this stuffed zucchini boats recipe

Here are the ingredients needed to make baked zucchini boats:

  • 4 zucchini, halved lengthwise
  • 2 tablespoons avocado oil
  • 8 ounces block cream cheese, softened
  • 2 cups shredded cooked chicken
  • 1 cup shredded Monterey Jack, divided
  • 1 cup shredded cheddar, divided
  • 6 strips of bacon, cooked and crumbled
  • 2 jalapeños, minced
  • 1 teaspoon garlic salt

Ingredient substitutions

  • Monterey Jack: Substitute it with mozzarella, Colby, mild cheddar, or provolone cheese.
  • Cheddar cheese: Use Colby, Monterey Jack, Swiss cheese, or Gouda as alternatives.
  • Strips of bacon: Replace bacon strips with turkey bacon or smoked tempeh.

Additional ingredients

To enhance the flavor profile of these zucchini boats, add these optional ingredients to the recipe:

  • Avocado: Enhance the cheese mixture by dicing some avocado and adding it to the mix.
  • Sour cream: For a tangy and creamy element, add a dollop of sour cream to each zucchini boat just before serving.
  • Olives: Boost the savory taste of the cheese mixture by slicing some black or green olives and incorporating them into the mix.
  • Mushrooms: Mix sautéed mushrooms into the chicken and cheese mixture.
  • Sun-dried tomatoes: Introduce a tangy sweetness to the cheese mixture by adding chopped sun-dried tomatoes.
  • Nuts: Add some chopped pecans or walnuts to the mix for added crunch.
  • Herbs: Incorporate fresh herbs like cilantro, basil, or dill to infuse the dish with a delightful, herbal flavor.
  • Spices: For an extra kick, sprinkle a pinch of roasted cumin powder, coriander powder, or smoked paprika into the mixture.

Cooking tools required

To make Jalapeño Popper Stuffed Zucchini Boats, you will need the following kitchen tools:

  • Chopping board
  • Knife
  • Spoon
  • Large cast-iron skillet
  • Wooden spoon
  • Mixing bowl
  • Tongs

Tools substitute options

  • Large cast iron skillet: If you don't have a cast-iron skillet, use any oven-safe dish, pan, or baking dish.

How to make Zucchini Boats with Jalapeño Popper Chicken: step-by-step guide

Cooking methods

  • Baking

Preparation steps

  1. Gather all the required ingredients for the recipe.
  2. Measure the ingredients according to the needed quantity.
  3. Halve the zucchini lengthwise.
  4. Scoop out the zucchini flesh.
  5. Shred the cooked chicken.
  6. Shred or grate Monterey Jack and cheddar.
  7. Cook bacon strips and crumble them into bits.
  8. Mince the jalapeños.
  9. Set up your cooking area.

Cooking instructions

  1. Preheat oven to 350°F (175°C).
  2. Place the zucchini halves, cut side up, into a large cast-iron skillet.
  3. Drizzle oil and season all zucchini with salt and pepper.
  4. Transfer zucchini halves to the oven and bake for about 15 minutes.
  5. While the zucchinis are baking, mix the remaining cream cheese, chicken, bacon, jalapeños, garlic salt, and Monterey Jack and cheddar cheese in a large bowl.
  6. Make sure you have ½ cup of each cheese left.
  7. Once the zucchini halves are baked, divide the filling between them and top with the remaining ½ cup of each cheese.
  8. Transfer the boats to the oven and bake for 15 minutes or until the cheese melts.
  9. Your stuffed zucchini boats are ready to serve.
Zucchini Boat stuffed with jalapeno popper chicken cut with a fork in the foreground.

Chef's pro tip

When hollowing out the zucchini for stuffing, be mindful not to create a hole at either end of the zucchini. If a hole is created, the filling may spill out during the cooking process. As you mentioned, leaving about ¼ inch of flesh is ideal to maintain the shape and structure of the zucchini boat.

What to serve with zucchini boats with jalapeño popper chicken?

  • Roasted asparagus spears
  • Cauliflower rice
  • Sautéed spinach or kale
  • Broccoli florets
  • Grilled zucchini slices
  • Cucumber and tomato salad

How to make it healthier?

  • Use low-sodium cream cheese, Monterey Jack, and cheddar cheese.
  • Add some diced veggies to the cheese mixture for added flavor and texture.
  • For a low-fat option, use turkey bacon instead of regular bacon.
  • Use organic vegetables, chicken, and cheese.

Time-saving tips

  • Buy pre-cooked chicken or rotisserie chicken from the store.
  • Instead of grating cheese at home, purchase pre-shredded cheese.
  • If you want to add more veggies to your stuffing mixture, use pre-cut or finely diced veggies.
  • Use canned Jalapeños but ensure they are sugar-free.

What can I prepare ahead of time?

  • Cook your chicken and shred it. Store it in an air-tight container in the refrigerator.
  • Halve and scoop out the zucchinis. Put them in air-tight containers in the fridge.
  • Cook and crumble your bacon, then store it in the refrigerator.
  • Grate your Monterey Jack and cheddar cheese in advance and keep them in the fridge.
  • Make the cheese mixture, cover the bowl, and store it in the fridge until ready to use.

Storage and reheating instructions

For storage

Storing the zucchini boats is very easy. Place them in an air-tight container and refrigerate for 3 to 4 days.

For reheating

  • Oven: Preheat your oven to 350°F (around 175°C). Place the leftovers on a baking sheet and cover with aluminum foil. Heat for 15-20 minutes.
  • Stove: Heat a skillet over medium heat. Add a little bit of oil or butter to prevent sticking. Place the leftover stuffed zucchini in the skillet and cover with a lid. Cook for 5-7 minutes or until warm.
  • Microwave: Place the zucchini boats on a microwave-safe plate. Microwave at 50% power for 2-3 minutes, checking every minute to ensure they don't overheat and become rubbery.

Recipe wrap-up and conclusion

These easy and cheesy Zucchini Boats with Jalapeño Popper Chicken are a must-try as a main course or an appetizer! They are low-carb, spicy, cheesy, and full of protein! These healthy stuffed zucchini boats are ideal if you want something refreshing to eat.

So, what are you waiting for? Try these keto zucchini boats, and let us know how they turned out! Don't forget to share pictures of your masterpiece on social media and tag us!

Are you a fan of jalapeno poppers? We sure are! Here are some keto recipes that have jalapeno poppers!

Frequently asked questions

Yes, zucchini is an excellent choice for a keto diet. It is low in carbs and high in fiber, making it a keto-friendly vegetable that can be used in various dishes as a low-carb substitute.

Yes, you can choose the filling of your choice. Let it be chicken, sausages, ground beef, or pork; the result will be delicious!

Large, firm zucchinis are best for this recipe as they offer ample space for stuffing and hold up well when baked.

The zucchini boats are cooked when zucchinis are tender but still hold their shape. Also, melted and bubbly cheese is another indication of cooked zucchini.

Zucchini boats can get watery if zucchinis release water while cooking. To prevent this, scoop out the seeds, salt the zucchini halves, and let them sit for 10-15 minutes. Pat them dry before proceeding to cook.

Your chicken stuffing can be dry when your chicken is overcooked. To avoid this, ensure the chicken is cooked enough. You will rarely face the dry chicken problem if you use cooked chicken.

Ensure you use good melting cheese like Monterey Jack or cheddar. If the cheese is still not melting, you might need to increase the oven temperature.

📖 Recipe

Zucchini Boats stuffed with a jalapeno popper chicken mixture.

Stuffed Zucchini Boats with Jalapeño Popper Chicken

These low-carb Stuffed Zucchini Boats with Jalapeño Popper Chicken are a delicious mix of chicken, cream cheese, Mexican blend cheese, jalapeños, and bacon.
5 from 3 votes
Print Rate Pin Recipe
Course: Main Course
Cuisine: American
Keyword: easy, keto, low carb, stuffed zucchinis, zucchini boats
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 578kcal

Ingredients

  • 4 zucchini halved lengthwise
  • 2 tablespoons avocado oil
  • 8 ounces block cream cheese, softened
  • 2 cups shredded cooked chicken
  • 1 cup shredded Monterey Jack divided
  • 1 cup shredded cheddar divided
  • 6 strips bacon cooked and crumbled
  • 2 jalapeños minced
  • 1 teaspoon garlic salt
US Customary - Metric

Instructions

  • Preheat oven to 350°F (175°C).
  • Place the zucchini halves, cut side up, into a large cast-iron skillet.
  • Drizzle oil and season all zucchini with salt and pepper.
  • Transfer zucchini halves to the oven and bake for about 15 minutes.
  • While the zucchinis are baking, mix the remaining cream cheese, chicken, bacon, jalapeños, garlic salt, and Monterey Jack and cheddar cheese in a large bowl.
  • Make sure you have ½ cup of each cheese left.
  • Once the zucchini halves are baked, divide the filling between them and top with the remaining ½ cup of each cheese.
  • Transfer the boats to the oven and bake for 15 minutes or until the cheese melts.
  • Your stuffed zucchini boats are ready to serve.

Nutrition

Nutrition Facts
Stuffed Zucchini Boats with Jalapeño Popper Chicken
Amount Per Serving
Calories 578 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 18g113%
Cholesterol 131mg44%
Sodium 1201mg52%
Potassium 805mg23%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 6g7%
Protein 38g76%
Vitamin A 1023IU20%
Vitamin C 43mg52%
Calcium 454mg45%
Iron 2mg11%
*

Nutritional values are estimates only and do not include carbs from sugar alcohols.

# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.
«
»

Reader Interactions

Comments

  1. Imelda Trinklein says

    5 stars
    I substituted green salsa for the jalapeños. I used the zucchini boat as a side to a hamburger patty.

    Reply

  2. Lisa says

    Those look delicious!

    Reply

  3. Nikki says

    5 stars
    The best! A new staple!

    Reply

  4. Judi says

    I plan to try it soon.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating