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Chicken Bacon Ranch Zucchini Boats

Chicken bacon ranch zucchini boats are low-carb stuffed zucchini baked until the cheddar melts and turns golden. Creamy ranch chicken, crispy bacon, and green onion make every bite feel hearty without the heaviness.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini
chicken
  • 2 cup cooked chicken shredded or diced
bacon
  • 6 slices bacon cooked and crumbled (divided)
cream cheese
  • 0.5 cup cream cheese softened
ranch dressing
  • 0.33 cup ranch dressing plus more for drizzling
ranch seasoning
  • 1 tbsp ranch seasoning mix
garlic powder
  • 0.5 tsp garlic powder
salt and pepper
  • 1 salt and pepper to taste
sharp cheddar cheese
  • 1.5 cup sharp cheddar cheese, shredded divided
green onions
  • 3 green onions sliced (divided)

Equipment

  • 1 sheet pan

Method
 

Prep and pre-bake
  1. Preheat oven to 400°F. Arrange a sheet pan for baking zucchini boats.
  2. Halve 4 medium zucchini lengthwise and scoop out centers, leaving a 1/4-inch shell. Discard the flesh or chop it and set aside for filling.
  3. Place zucchini boats cut-side up on the sheet pan and pre-bake for 8 minutes. Bake just long enough to remove moisture and firm the shells.
Make the ranch chicken filling
  1. Mix cooked chicken with softened cream cheese, ranch dressing, ranch seasoning mix, and garlic powder. Stir until the mixture is evenly creamy.
  2. Fold in half the cooked and crumbled bacon, half the shredded cheddar, and half the sliced green onions. Season with salt and pepper to taste.
Assemble and bake
  1. Fill each zucchini boat generously with the ranch chicken mixture. Press lightly so the filling sits level in the shell.
  2. Top with the remaining shredded cheddar and the remaining bacon crumbles. Make sure the cheese covers the filling for a melted finish.
  3. Bake at 400°F for 12–15 minutes until the cheese is melted and golden. Drizzle with ranch and garnish with the remaining green onions.

Notes

Pro tip: Pre-baking the zucchini boats for 8 minutes helps prevent watery filling so the cheese can turn golden on top. Store leftovers in the fridge up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because zucchini releases water when thawed. For a dairy-light option, use reduced-fat cream cheese and reduced-fat cheddar (texture may be slightly less creamy).