Chicken Stuffed Zucchini with Cheese and Jalapeños

This Chicken Stuffed Zucchini with Cheese and Jalapeños is a delicious keto-friendly dish, combining tender chicken, spicy jalapeños, and melted cheese in a hollowed-out zucchini boat for a perfect low-carb meal.

Course Dinner

Cuisine American, Keto

Keyword Cheese Jalapeño Zucchini Boats, Chicken Stuffed Zucchini, Keto Zucchini Recipe, Low Carb Stuffed Zucchini

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 320kcal

Equipment

Mixing bowl
Baking sheet
Skillet
Spoon
Knife
Cutting board

Ingredients

4 medium zucchini (about 2 lbs or 900g), halved lengthwise
1 tablespoon olive oil (15ml)
1 lb ground chicken (450g)
1 teaspoon salt (5g)
½ teaspoon black pepper (2g)
2 cloves garlic, minced
½ cup diced onion (about 75g)
2 jalapeños, seeded and finely chopped
1 cup shredded cheddar cheese (113g)
½ cup cream cheese (120g), softened
¼ cup chopped fresh cilantro (15g)
1 tablespoon lime juice (15ml)
Optional toppings: sour cream, avocado slices, additional cilantro

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using a spoon, scoop out the flesh of the zucchini halves to create a 'boat', leaving about 1/4 inch (6mm) of zucchini flesh around the sides and bottom.
Brush the zucchini boats with olive oil and season with a sprinkle of salt and pepper. Place them on the prepared baking sheet and bake for 15 minutes until slightly tender.
While the zucchini is baking, heat a skillet over medium heat and add the ground chicken. Cook until browned, breaking it apart with a spoon, for about 5-7 minutes.
Add the minced garlic, diced onion, and chopped jalapeños to the skillet with the chicken. Cook for an additional 3-4 minutes until the vegetables are soft.
Remove the skillet from heat and stir in the cream cheese, shredded cheddar cheese, cilantro, lime juice, and remaining salt and pepper until well combined.
Remove the zucchini from the oven after 15 minutes and reduce the oven temperature to 350°F (175°C).
Spoon the chicken and cheese mixture into each zucchini boat, packing it generously.
Return the stuffed zucchini boats to the oven and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Serve hot, garnished with optional toppings like sour cream, avocado slices, or additional cilantro if desired.

Notes

To ensure even cooking, make sure to scoop out similar amounts of flesh from each zucchini half. Leftovers can be stored in an airtight container and refrigerated for up to 3 days.

Nutrition