Keto Chicken and Spinach Stuffed Zucchini Boats
A delicious and keto-friendly meal featuring zucchini stuffed with chicken, spinach, and cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Scale
- 4 medium zucchini, halved lengthwise and hollowed
- 1 1/4 cups chicken, shredded or cubed
- 2/3 cup ricotta cheese
- 3/4 cup Alfredo sauce
- 5 tbsp parmesan cheese
- 1 1/2 cups spinach, roughly chopped
- 2 tsp garlic, minced
- 1 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp red pepper flakes
- 1 tsp lemon zest
- 1 1/4 cups mozzarella, shredded
- 1/2 tsp Italian seasoning, for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the zucchini by slicing in half lengthwise and scooping out the insides to create boats.
- Cook the chicken if using raw, sautéing in a pan until fully cooked (about 6-8 minutes).
- Sauté the spinach in a skillet with olive oil and minced garlic until wilted.
- Mix the filling ingredients in a large bowl until well combined.
- Stuff each zucchini half with the chicken and spinach mixture.
- Add shredded mozzarella and Italian seasoning on top.
- Bake in a covered dish for 25-30 minutes, then uncover and bake for an additional 10 minutes.
- Garnish with fresh basil or parmesan if desired and let cool slightly before serving.
Notes
Feel free to vary the filling with different spices or add vegetables to suit your taste!
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Keto, Zucchini Boats, Chicken, Spinach, Low Carb