Perfect choice! Here’s a hearty Keto Chicken Bacon Ranch Zucchini Boats recipe that’s low-carb, cheesy, and super satisfying:

🥒 Keto Chicken Bacon Ranch Zucchini Boats

Ingredients (Serves 4)

  • 4 medium zucchini
  • 2 cups cooked chicken breast (shredded or diced)
  • 6 slices cooked bacon (crumbled)
  • ½ cup ranch dressing (sugar-free, keto-friendly)
  • 1 cup shredded mozzarella (or cheddar blend)
  • ¼ cup grated Parmesan
  • 2 tbsp cream cheese (optional, for extra creaminess)
  • 2 tbsp fresh parsley or chives (chopped, for garnish)
  • Salt & pepper to taste

Instructions

  1. Prep Zucchini
    • Preheat oven to 375°F (190°C).
    • Slice zucchini in half lengthwise. Scoop out the center flesh with a spoon, leaving about ¼-inch thick shells.
    • Lightly season with salt and pepper.
  2. Make Filling
    • In a bowl, combine chicken, bacon, ranch dressing, cream cheese (if using), and half the mozzarella. Mix well.
  3. Assemble Boats
    • Place zucchini halves on a baking dish lined with parchment or lightly greased.
    • Spoon the chicken-bacon-ranch mixture evenly into each zucchini boat.
    • Top with remaining mozzarella and Parmesan.
  4. Bake
    • Bake for 20–25 minutes, until zucchini is tender and cheese is melted and bubbly.
    • For a golden top, broil for the last 2–3 minutes.
  5. Garnish & Serve
    • Sprinkle with fresh parsley or chives.
    • Serve hot with extra ranch on the side for dipping.

💡 Tips

  • Swap chicken with rotisserie chicken for a faster version.
  • Add diced jalapeños for a spicy kick.
  • Store leftovers in the fridge up to 3 days; reheat in oven or air fryer to keep crispy.

Would you like me to also make a meal-prep version of these zucchini boats (with freezer or storage instructions), so you can prep ahead for the week?