Low-Carb Stuffed Zucchini Boat Recipe [Broccoli, Chicken & Cheese]

We’ve all seen keto stuffed peppers and stuffed jalapenos (of course, making one of my favorites – jalapeño poppers). Now it’s time for a stuffed zucchini! The texture of the zucchini after being roasted will still have a nice bite that stands up to the cheesy gooey filling inside. It’s a perfect lunch for you to have when you want something a little out of the ordinary.

The filling on the inside is just perfect and really comes together with all of the flavors. It’s almost a chicken vegetable medley with cheese and sour cream holding everything together. If your macros can fit, I certainly advise to add bacon as it’s a perfect addition to this. Aside from adding extra sour cream, you could do a light drizzle of ranch on top just to make the flavors pop that much more!

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


2 large (246 g) zucchini
2 tablespoons butter
3 ounces shredded cheddar cheese
1 cup broccoli
6 ounces shredded rotisserie chicken
2 tablespoons sour cream
1 stalk green onion
Salt and pepper to taste

Nutrition Summary: This makes a total of 2 servings of Broccoli Chicken Zucchini Boats. Each serving comes out to be 492.5 Calories, 32.28g Fats, 10.74g Net Carbs, and 39.23g Protein.


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  1. @JMijares on January 21, 2024 at 4:52 pm

    Looks yummy! What to do though with the scooped-out zucchini?

  2. @rebeccaenlow7395 on January 21, 2024 at 4:54 pm

    Great recipe, bad music

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