Description
Chicken Parmesan Stuffed Zucchini Boats are a lighter twist on the classic chicken parmesan, made with tender zucchini halves filled with saucy ground chicken, mozzarella, and vegetarian rennet parmesan for a cheesy, flavorful, low-carb meal.
Ingredients
1 lb ground chicken
3 large zucchinis (or 4 small)
2 cups marinara or pasta sauce (Rao’s Marinara recommended)
3 cups freshly shredded mozzarella (Tillamook Mozzarella suggested)
1 cup shredded parmesan (Cabot or Tillamook vegetarian rennet parmesan)
Salt, pepper, and garlic powder to taste
Instructions
1. In a large skillet over medium heat, cook and chop the ground chicken until no longer pink. Season with salt, pepper, and garlic powder.
2. Mix in 2 cups of marinara sauce and simmer on low heat until the chicken absorbs the sauce without becoming runny.
3. Preheat oven to 400°F and grease a 9×13-inch baking dish.
4. Slice zucchinis in half lengthwise and scoop out the centers with a spoon or melon baller to form boats.
5. Mix 2 cups mozzarella and 1/2 cup parmesan into the chicken mixture until melted.
6. Spoon the filling into zucchini boats and sprinkle with remaining mozzarella and parmesan.
7. Bake uncovered for 25 minutes, then switch to broil for 2–3 minutes until the cheese browns.
8. Let cool slightly before serving.
Notes
Save the scooped zucchini centers for zucchini fritters, scrambled eggs, or casseroles.
Any leftover chicken mixture can be used for pasta, rice bowls, or eaten on its own for lunch.
Rao’s Marinara is a great low-carb choice for sauce, but any thick tomato sauce works well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American