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Chicken Bacon Ranch Zucchini Boats

Chicken bacon ranch zucchini boats with creamy ranch chicken, crispy bacon, and melted cheddar baked until golden. Scoop-and-stuff low-carb zucchini boats for an easy chicken dinner with a ranch drizzle finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

zucchini boats filling
  • 4 medium zucchini Halved lengthwise.
  • 2 cup cooked chicken Shredded or diced.
  • 6 slice bacon Cooked and crumbled (divided).
  • 0.5 cup cream cheese Softened.
  • 0.33 cup ranch dressing Plus more for drizzling.
  • 1 tbsp ranch seasoning mix
  • 0.5 tsp garlic powder
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1.5 cup sharp cheddar cheese Shredded (divided).
  • 3 green onions Sliced (divided).

Equipment

  • 1 sheet pan

Method
 

Prep the zucchini
  1. Preheat the oven to 400°F. Place a sheet pan in the oven if you prefer a crispier bottom.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving about a 1/4-inch shell. Discard the flesh or chop it and add it to the filling.
  3. Pre-bake the zucchini shells cut-side up for 8 minutes to remove moisture. Remove from the oven and keep the shells on the sheet pan.
Make the ranch chicken filling
  1. Mix the chicken with cream cheese, ranch dressing, ranch seasoning, garlic powder, half the bacon, half the cheddar, half the green onions, salt, and pepper. Stir until evenly combined and creamy.
Stuff and bake
  1. Fill each zucchini boat generously with the ranch chicken mixture. Pack the filling so it stays mounded above the shells.
  2. Top with the remaining cheddar and remaining bacon. Spread evenly so it melts and browns on top.
  3. Bake for 12–15 minutes at 400°F until the cheese is melted and golden. Drizzle with ranch and garnish with the remaining green onions before serving.

Notes

Pro tip: pat the zucchini shells dry before pre-baking (or pre-bake a minute longer) so they don’t steam and stay watery. Refrigerate leftovers in a covered container up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because zucchini can get watery after thawing. If you want a dairy-light option, use reduced-fat cream cheese and reduced-fat cheddar for a lighter texture and flavor.