Chicken Parmesan Zucchini Boats Recipe
This Chicken Parmesan Zucchini Boats recipe is a delicious low-carb twist on the classic chicken parmesan. Tender zucchini halves are hollowed out and filled with a savory mixture of ground chicken, garlic, and pasta sauce, then topped with parmesan and mozzarella cheese before baking to perfection. It’s a comforting, healthy meal perfect for a family dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
Zucchini Boats
- 4 medium zucchini (about 1 3/4 pounds)
Chicken Mixture
- 1 lb. ground chicken
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 garlic cloves, minced
- 1 cup pasta sauce
Toppings
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Optional: sliced fresh basil for topping
Instructions
- Preheat Oven: Preheat the oven to 400 degrees F and spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Cook Chicken: Heat a large non-stick skillet over medium-high heat. Add the ground chicken, season with salt and pepper, and cook for 8 to 10 minutes, breaking the chicken into small pieces, until fully cooked.
- Add Garlic and Sauce: Reduce heat to low, stir in minced garlic, cook for 1 minute, then add the pasta sauce. Cook for an additional 3 minutes while stirring occasionally to combine flavors.
- Prepare Zucchini: While chicken is cooking, cut zucchini in half lengthwise and scoop out seeds and flesh to create 1/4 inch thick zucchini boats ready for filling.
- Arrange Zucchini: Place the hollowed zucchini halves cut-side up in the prepared baking dish.
- Fill Zucchini Boats: Spoon the chicken mixture evenly into each zucchini boat, pressing it down gently with the back of the spoon to fill completely.
- Add Cheese: Sprinkle grated parmesan cheese over the filled boats, followed by shredded mozzarella cheese evenly on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 35 minutes until zucchini is tender and cheese is melted.
- Serve: Remove from oven, sprinkle with fresh basil if desired, and serve warm for a satisfying meal.
Notes
- You can substitute ground turkey or lean ground beef for the chicken if preferred.
- Use low-sodium pasta sauce to reduce salt intake.
- For a spicier twist, add red pepper flakes to the chicken mixture.
- To make this keto-friendly, ensure your pasta sauce has no added sugars.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
