The Low Carb Jumpstart

Low-carb curry chicken zucchini boats

Carbs: 8g

This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.

A creamy curried chicken cargo makes this zucchini boat go the distance. Plus, mild cheeses batten down the hatches and keep everything together. Your crew will clear the decks... well, their plates.


15 mins


40 mins




  • 2 lb
  • 1 tsp
  • 1 lb
    chicken breasts
     chopped into small pieces
  • 1 tbsp
    olive oil
  • 1 tbsp
  • 2 tbsp
  • 2/3 cup
    cottage cheese
  • t tbsp
    yellow curry powder
  • 1 tsp
    onion powder
  • 2 cups
    gouda cheese
  • salt and pepper

For serving

  • 1/2 tbsp
    red wine vinegar
  • salt and pepper
  • 4 tbsp
    olive oil
  • 4 ⅔ cups


  1. Preheat oven to 375°F (190°C). Grease a 9 x 12" (22 x 30 cm) baking dish.

  2. Split each zucchini in half, lengthwise, and remove the seeds with a spoon. Sprinkle with salt and let sit for 10 minutes.

  3. Blot off the drops of liquid with paper towels. Place the halves in a greased baking dish.

  4. In a large pan, warm the olive oil and butter over medium-high heat. Add the chicken, season with salt and pepper, and saute until done. Transfer to a medium-sized bowl to cool.

  5. Mix the chicken, mayonnaise, cottage cheese, spices, and a third of the grated cheese. Season to taste.

  6. Distribute the mixture into the zucchini halves and sprinkle the remaining cheese on top. Bake for approximately 35-40 minutes or until the zucchini boats have turned a nice golden color.

  7. Mix oil, vinegar, salt, and pepper into a simple vinaigrette. Serve the zucchini boats beside a simple salad made with lettuce and vinaigrette.


Feel free to vary the recipe by using this yummy filling in eggplant or bell peppers. You can also save time by starting with a rotisserie chicken.