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.

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.
🥒 Ingredients for this stuffed zucchini boats recipe
Here are the ingredients needed to make baked zucchini boats:
Ingredient substitutions
Additional ingredients
To enhance the flavor profile of these zucchini boats, add these optional ingredients to the recipe:
Cooking tools required
To make Jalapeño Popper Stuffed Zucchini Boats, you will need the following kitchen tools:
Tools substitute options
How to make Zucchini Boats with Jalapeño Popper Chicken: step-by-step guide
Cooking methods
Preparation steps
- Gather all the required ingredients for the recipe.
- Measure the ingredients according to the needed quantity.
- Halve the zucchini lengthwise.
- Scoop out the zucchini flesh.
- Shred the cooked chicken.
- Shred or grate Monterey Jack and cheddar.
- Cook bacon strips and crumble them into bits.
- Mince the jalapeños.
- Set up your cooking area.
Cooking 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.

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?
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
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
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
📖 Recipe

Stuffed Zucchini Boats with Jalapeño Popper Chicken
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
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.
Imelda Trinklein says
I substituted green salsa for the jalapeños. I used the zucchini boat as a side to a hamburger patty.
Lisa says
Those look delicious!
Nikki says
The best! A new staple!
Judi says
I plan to try it soon.