Coming up with tasty, low-carb dinner options that actually satisfy the whole family can feel like mission impossible. Between juggling after-school activities and trying to keep everyone well-fed, the last thing anyone wants is complaints about missing the usual pasta or rice-based meals.
That’s why these chicken bacon ranch zucchini boats have become such a regular at our dinner table – they’re filling, packed with flavor, and simple to put together on busy weeknights. Plus, they’re a great way to sneak some extra vegetables into your family’s diet without any fuss.
Why You’ll Love These Zucchini Boats
- Low-carb and keto-friendly – Using zucchini instead of pasta or bread makes this a perfect choice if you’re watching your carbs or following a keto diet.
- Quick weeknight dinner – Ready in just 45 minutes, these boats are perfect for busy evenings when you want something homemade but don’t have hours to spend in the kitchen.
- Kid-approved vegetables – The combination of chicken, bacon, and ranch makes these zucchini boats so tasty that even veggie-skeptic kids will dig right in.
- Simple ingredients – You’ll only need a handful of basic ingredients that you can easily find at any grocery store, and many might already be in your kitchen.
What Kind of Zucchini Should I Use?
For zucchini boats, you’ll want to look for medium-sized zucchini that are straight and firm – about 6 to 8 inches long is perfect. Really large zucchini tend to be more watery and have larger seeds, which isn’t ideal for this recipe. When you’re shopping, pick zucchini that feel heavy for their size and have smooth, unblemished dark green skin. If you can only find smaller zucchini, that’s okay too – you’ll just need to adjust your filling amounts accordingly and might end up making more boats. The good news is that both regular green zucchini and yellow summer squash work equally well for this recipe, so use whichever you prefer or have on hand.
Options for Substitutions
This recipe is pretty flexible and you can switch things up based on what you have in your kitchen:
- Chicken breast: You can easily swap chicken breast with ground turkey, ground chicken, or even leftover rotisserie chicken. If you’re looking for a vegetarian option, try using chopped mushrooms or crumbled tempeh.
- Zucchini: While zucchini makes perfect boats, you can use yellow summer squash, small eggplants (cut lengthwise), or even hollowed bell peppers if you’re out of zucchini.
- Bacon: Turkey bacon works great as a lighter option. For a meat-free version, try using crispy fried onions or crushed nuts for that needed crunch.
- Ranch dressing: Out of ranch? Mix equal parts mayo and sour cream with some dried herbs (dill, parsley, garlic powder) for a quick substitute. Greek yogurt with the same seasonings works too!
- Mexican cheese blend: Any shredded cheese works here – try cheddar, mozzarella, or monterey jack. For a dairy-free version, use your favorite dairy-free shredded cheese substitute.
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini boats is dealing with excess moisture – to prevent soggy results, don’t skip the crucial step of patting your scooped zucchini dry with paper towels and pre-baking them for 10-12 minutes before adding the filling.
When cooking the chicken filling, make sure to drain any excess liquid and let it cool slightly before mixing with the ranch dressing, otherwise the dressing might separate and become watery.
The cheese can make or break this dish – add it only in the last 5 minutes of baking to prevent it from burning, and if you want an extra crispy top, switch to broil for the final 2 minutes while watching carefully.
For the best texture, avoid overcrowding your baking dish – give each zucchini boat some space to ensure even cooking and proper browning of the cheese.
What to Serve With Zucchini Boats?
Since these chicken bacon ranch zucchini boats are already packed with protein and veggies, you’ll want to keep the sides simple and complementary. A basic green salad with cherry tomatoes and a light vinaigrette works perfectly here, or you might try some fluffy rice to soak up any extra ranch sauce. For a complete meal that’s not too heavy, I like serving these boats with some roasted sweet potato wedges or a side of quinoa. If you’re feeding a bigger crowd, garlic bread makes an easy addition that everyone loves – just don’t forget to warm it up right before serving!
Storage Instructions
Keep Fresh: These yummy zucchini boats will stay good in an airtight container in the fridge for up to 3 days. The zucchini might release a bit of water during storage, but don’t worry – that’s totally normal! Just drain off any excess liquid before reheating.
Make Ahead: Want to prep these in advance? You can prepare the chicken-bacon filling and hollow out the zucchini boats up to a day ahead. Store them separately in the fridge, then assemble and bake when you’re ready to eat. This is super handy for busy weeknights!
Reheat: To warm up your leftover boats, pop them in the oven at 350°F for about 10-12 minutes until heated through. You can also use the microwave for 1-2 minutes, though the zucchini might be a bit softer this way. Either way, they’ll still taste great!
| Preparation Time | 15-20 minutes |
| Cooking Time | 25 minutes |
| Total Time | 40-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1300
- Protein: 100-110 g
- Fat: 70-80 g
- Carbohydrates: 15-20 g
Ingredients
- 1 pound raw chicken breast
- 4 medium-sized zucchini
- 3 cooked bacon strips, chopped
- 1 clove garlic, finely minced
- 1/2 cup ranch dressing
- Salt and pepper to your liking
- 1/2 cup mixed mexican cheese
Step 1: Prepare and Shred the Chicken
Preheat your oven to 400 degrees Fahrenheit.
Meanwhile, in a medium-sized pot, bring water to a boil and cook your chicken until it reaches an internal temperature of 165 degrees Fahrenheit for safe consumption.
Once fully cooked, remove the chicken from the pot and use two forks to shred it into small pieces.
Step 2: Mix Chicken Filling
In a medium mixing bowl, combine the shredded chicken with cooked bacon, minced garlic, ranch dressing, and a pinch of salt and pepper.
Stir everything together until well combined, ensuring the flavors are evenly distributed throughout the mixture.
Step 3: Prepare the Zucchini
Take your zucchini and slice each one in half lengthwise.
Using a spoon, carefully scoop out the seeds from the center of each zucchini half to create a well.
This will serve as a space to hold your chicken mixture.
Place the prepared zucchini halves into a 13×9 inch baking pan.
Step 4: Fill and Assemble
Spoon the prepared chicken mixture into the wells of each zucchini half, making sure they are generously filled.
Once filled, sprinkle cheese evenly over the tops of the zucchini.
Step 5: Bake
Cover the baking pan with aluminum foil and place it in the preheated oven.
Bake for 20 minutes.
Afterward, remove the foil and continue baking for an additional 5 minutes to allow the cheese to become golden and bubbly.
Step 6: Serve
Once the zucchini boats are finished baking, remove them from the oven and let them cool for a few minutes before serving.
Enjoy your delicious, cheesy chicken-stuffed zucchini boats as a satisfying meal or a delightful appetizer.
