Name: Chicken Parmesan Stuffed Zucchini Boats Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb ground chicken; 2 cups marinara or pasta sauce; salt, pepper, and garlic powder to taste; 3 large zucchinis (or 4 small); 3 cups freshly shredded mozzarella, divided; 1 cup shredded parmesan, divided

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Introduction

Chicken Parmesan Stuffed Zucchini Boats are a delicious low-carb twist on a classic Italian favorite. Tender zucchinis are filled with flavorful ground chicken, marinara sauce, and melted cheeses, then baked to golden perfection. This dish makes a satisfying and wholesome meal for any night of the week.

The image shows a white rectangular baking dish filled with six evenly spaced zucchini boats, each sliced lengthwise and hollowed out at the center. Each zucchini boat has a base layer of green and white zucchini skin and flesh, topped with a thick, generous layer of orange-red tomato sauce mixed with ground meat or vegetables. The final top layer is melted, golden-browned cheese bubbly with a slightly crispy texture, spread evenly on each zucchini piece. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground chicken
3 large zucchinis (or 4 small)
2 cups marinara or pasta sauce
3 cups freshly shredded mozzarella
1 cup shredded parmesan
Salt, pepper, and garlic powder to taste

Instructions

Step 1: In a large skillet over medium heat, cook and chop the ground chicken until it is no longer pink. Season with salt, pepper, and garlic powder to your liking.
Step 2: Stir in about 2 cups of marinara sauce with the chicken. Reduce the heat to low and let it simmer for a few minutes so the flavors meld. If your sauce is very thin, use a little less to avoid excess liquid.
Step 3: Preheat your oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
Step 4: While the chicken simmers, cut the zucchinis in half lengthwise and scoop out the seeds and flesh using a spoon or melon baller. Save the scooped-out zucchini for another use if desired.
Step 5: Mix 2 cups of shredded mozzarella and ½ cup of the parmesan cheese into the chicken and sauce mixture until the cheeses begin to melt and combine.
Step 6: Spoon the chicken and cheese filling into each zucchini boat. Sprinkle the remaining mozzarella and parmesan evenly over the tops.
Step 7: Place the filled zucchinis in the prepared baking dish and bake uncovered on the center rack for 25 minutes.
Step 8: Turn your oven to broil and cook for a few more minutes to brown and bubble the cheese on top. Watch carefully to prevent burning.

Tips & Variations

Use a melon baller to remove the zucchini flesh easily; the scooped-out bits can be sautéed and added back into the filling or saved for soups and omelets.
Swap ground chicken for ground turkey or beef if preferred.
Add fresh basil or Italian seasoning to the filling for an herbal note.
For extra crispiness, sprinkle breadcrumbs on top before baking.

Storage

Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For best texture, reheat in the oven at 350°F (175°C) to maintain the crispness of the cheese topping.

How to Serve

Four zucchini boats are placed side by side in a white baking dish on a white marbled surface. Each zucchini is sliced in half lengthwise, hollowed out, then filled with a thick, chunky tomato and meat sauce layer that is a bright reddish-orange color with a slightly coarse texture. This is topped with a visibly melted layer of golden-brown, bubbly cheese slightly browned in spots, covering the entire filling. The zucchini shells are a fresh green color, creating a fresh contrast to the rich topping. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these zucchini boats ahead of time?

Yes, you can prepare the boats and filling in advance and assemble them just before baking. Store assembled boats in the refrigerator for up to 24 hours before cooking.

What can I use if I don’t have marinara sauce?

If you don’t have marinara, you can use any good-quality pasta sauce or even a tomato basil sauce as a substitute. Just make sure it’s not too watery to avoid soggy zucchini.