Chicken Parmesan Stuffed Zucchini Boats Recipe
Chicken Parmesan Stuffed Zucchini Boats are a delicious low-carb twist on the classic Italian dish. Ground chicken is cooked with marinara sauce, then mixed with mozzarella and parmesan cheese before being stuffed into hollowed zucchini halves. Baked until golden and bubbly, this comforting and flavorful meal is perfect for a healthy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Ingredients
Scale
Chicken Mixture
- 1 lb ground chicken
- 2 cups marinara or pasta sauce
- salt, pepper, and garlic powder to taste
Zucchini Boats
- 3 large zucchinis (or 4 small)
- 3 cups freshly shredded mozzarella, divided
- 1 cup shredded parmesan, divided
Instructions
- Cook the chicken: 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 taste.
- Simmer with sauce: Mix in about 2 cups of marinara sauce with the cooked chicken and reduce the heat to low. Let it simmer so the chicken absorbs the sauce but is not too runny. Adjust the amount of sauce if it is thin.
- Preheat oven and prepare baking dish: Preheat your oven to 400°F (200°C) and grease a 9×13 inch baking dish.
- Prepare zucchinis: Meanwhile, cut the zucchinis in half lengthwise and use a spoon or melon baller to scoop out the seeds and flesh, creating hollow boats. Save the scooped zucchini flesh for other uses if desired.
- Combine cheese with chicken mixture: Stir 2 cups of shredded mozzarella and 1/2 cup of parmesan into the chicken and sauce mixture until the cheese is melted and fully incorporated.
- Assemble zucchini boats: Spoon the chicken and cheese mixture into each zucchini boat, dividing it evenly. Sprinkle the remaining mozzarella and parmesan evenly over the tops.
- Bake and broil: Place the stuffed zucchinis in the prepared baking dish and bake uncovered on the center rack for 25 minutes. Then switch your oven to broil and cook for a few minutes to brown and crisp the cheese topping.
Notes
- Save the scooped out zucchini guts for making soups, sauces, or even a vegetable stir-fry.
- If your marinara sauce is very thin, reduce the amount slightly to prevent the filling from becoming watery.
- Use freshly shredded cheese for better melting and texture compared to pre-shredded.
- For a spicier kick, consider adding crushed red pepper flakes to the chicken sauce mixture.
Keywords: Chicken Parmesan, Zucchini Boats, Low Carb Dinner, Baked Zucchini, Healthy Chicken Recipes, Italian Chicken, Stuffed Vegetables
