Chicken Parmesan Zucchini Boats Recipe
If you’re craving a dish that’s both comforting and fresh, let me introduce you to the wonder of Chicken Parmesan Zucchini Boats. This fantastic recipe brings together tender ground chicken simmered in savory pasta sauce, nestled perfectly inside hollowed-out zucchini halves, and topped with melty cheese that’s golden and irresistible. It’s a lighter twist on classic chicken parmesan, turning a simple vegetable into a boat of bold flavors. Whether weeknight dinner or casual gathering, these zucchini boats are a delightful way to enjoy familiar tastes with a fresh, healthy twist.
Ingredients You’ll Need
Simple ingredients are the heart of every great recipe, and this dish is no exception. Each element plays a crucial role in building the flavor and texture that make Chicken Parmesan Zucchini Boats so special—from the juicy ground chicken to the fresh zucchini and the cheesy topping that ties everything together.
- 4 medium zucchini (about 1 3/4 pounds): These serve as your edible boats, offering a mild, slightly sweet base that balances the savory filling.
- 1 lb. ground chicken: Lean and tender, it provides the hearty protein to this dish without overpowering the other flavors.
- 1/4 tsp. salt: Enhances the natural flavors of chicken and zucchini.
- 1/4 tsp. ground black pepper: Adds a hint of heat and depth to the filling.
- 2 garlic cloves (minced): Infuses the dish with its beloved aromatic punch.
- 1 cup pasta sauce: Brings tangy tomato richness and moisture to keep the filling juicy.
- 1/4 cup grated parmesan cheese: Adds a sharp, nutty bite for flavor complexity.
- 1/2 cup shredded mozzarella cheese: Melts beautifully for that classic cheesy topping everyone adores.
- Optional: sliced fresh basil for topping: Brightens up the dish with fresh herbal notes and a lovely pop of color.
How to Make Chicken Parmesan Zucchini Boats
Step 1: Prepare Your Oven and Baking Dish
Start off by preheating your oven to 400 degrees Fahrenheit, getting it nice and hot so your zucchini boats bake evenly. Lightly spray a 9×13 inch baking dish with cooking spray; this keeps everything from sticking and makes for an easy cleanup.
Step 2: Cook the Ground Chicken
In a large non-stick skillet over medium-high heat, add your ground chicken. Break it apart with a spoon as it cooks, seasoning with salt and pepper. Let it cook for 8 to 10 minutes, stirring occasionaly to ensure it’s browned evenly and cooked through but still juicy.
Step 3: Add Garlic and Pasta Sauce
Lower the heat to medium-low and stir in the minced garlic, cooking for about a minute to release its fragrance without burning. Then, pour in the pasta sauce and let it simmer for 3 minutes, stirring now and then so the chicken soaks in all that savory flavor.
Step 4: Prepare the Zucchini Boats
While your chicken simmers, take your zucchini and slice each one lengthwise. Use a spoon to carefully scoop out the seeds and soft center, leaving about a 1/4 inch thick shell to hold your filling. These zucchini boats will be the sturdy yet tender vessel to carry all that delicious chicken mixture.
Step 5: Assemble the Boats
Arrange the zucchini halves cut-side up in the baking dish. Fill each boat with the chicken mixture, pressing down gently to pack all that flavorful filling snugly inside. Nothing should spill out—these boats are meant to hold a treasure trove of taste!
Step 6: Add the Cheeses
Sprinkle grated parmesan over each stuffed zucchini first, then follow with shredded mozzarella. This layering ensures every bite has a blend of sharpness and gooey melted goodness that’s impossible to resist.
Step 7: Bake
Cover your baking dish with foil and slide it into the oven. Bake for 35 minutes until the zucchini is tender and the cheese melts into a bubbly, golden crust. The smell alone will have you counting down the minutes!
Step 8: Garnish and Serve
Once baked, sprinkle sliced fresh basil on top for a fresh herb finish that adds both color and bright, garden-fresh flavor to your Chicken Parmesan Zucchini Boats.
How to Serve Chicken Parmesan Zucchini Boats
Garnishes
Slicing fresh basil over your zucchini boats right before serving is a classic touch, but you can also add a few red pepper flakes for a spicy kick or a light drizzle of balsamic glaze for sweetness and tang.
Side Dishes
These zucchini boats are versatile enough to go solo or pair beautifully with a crisp green salad, garlic bread, or even a simple pasta tossed in olive oil and herbs to balance the heartiness of the chicken and cheese.
Creative Ways to Present
For a fun twist, serve the chicken parmesan zucchini boats atop a bed of quinoa or couscous. You can even hollow out colorful bell peppers instead of zucchini for a vibrant alternative that’s just as tasty.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken parmesan zucchini boats in an airtight container and store them in the refrigerator. They will keep well for up to 3 days, making it easy to enjoy your tasty creation again without reheating from scratch.
Freezing
If you want to save some for later, these zucchini boats freeze beautifully. Just wrap them tightly in foil or plastic wrap and pop them into a freezer-safe container for up to 2 months. When thawed, their flavors stay just as delicious.
Reheating
To reheat, remove any foil and warm the boats in a preheated oven at 350 degrees Fahrenheit for about 15-20 minutes until heated through and the cheese is bubbly again. Avoid microwaving to keep the zucchini from getting too soggy.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great substitute and will work just as well in this recipe, offering a similar texture and mild flavor that complements the parmesan and mozzarella cheeses.
Is this recipe gluten free?
Yes, the Chicken Parmesan Zucchini Boats are naturally gluten free as long as you use a gluten free pasta sauce. Always double-check sauce labels to be sure.
Can I prepare the zucchini boats ahead of time?
Yes! You can assemble the zucchini and meat mixture up to a day in advance, keep it covered in the refrigerator, and bake when you’re ready. This makes it perfect for busy weeknight meals.
How do I prevent the zucchini from getting too watery?
Scooping out the seeds and center creates a sturdy boat, but if you want less moisture, you can salt the zucchini halves and let them sit for 10 minutes before drying with a paper towel—this helps draw out excess water.
Can I make this recipe vegetarian?
While this recipe is centered around ground chicken, you can easily substitute the meat with sautéed mushrooms, lentils, or a mixture of finely chopped vegetables for a delicious vegetarian version.
Final Thoughts
I hope you’re as excited as I am to dive into this incredible recipe for Chicken Parmesan Zucchini Boats. It’s one of those dishes that feels like a special treat but is surprisingly easy to make and perfect for any occasion. Trust me, once you try these, they’ll quickly become a beloved favorite in your recipe rotation. So go ahead, grab some zucchini, and start cooking—you’re in for a deliciously satisfying experience!
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Chicken Parmesan Zucchini Boats Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Chicken Parmesan Zucchini Boats are a delicious, low-carb twist on traditional 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 cheeses before baking to bubbly perfection. This easy, healthy recipe is perfect for a weeknight dinner or meal prep and combines the satisfying flavors of Italian cuisine with nutrient-packed vegetables.
Ingredients
Vegetables
- 4 medium zucchini (about 1 3/4 pounds)
Meat and Dairy
- 1 lb. ground chicken
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Other Ingredients
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 garlic cloves (minced)
- 1 cup pasta sauce
- Optional: sliced fresh basil for topping
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 400 degrees Fahrenheit. Lightly spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Cook the Ground Chicken: Heat a large non-stick skillet over medium-high heat. Add the ground chicken and season with salt and pepper. Cook for 8 to 10 minutes, breaking the chicken into small chunks with a spoon, until fully cooked through.
- Add Garlic and Sauce: Reduce heat to low. Stir in the minced garlic and cook for 1 minute while stirring to prevent burning. Pour in the pasta sauce and cook for an additional 3 minutes to allow flavors to meld, stirring occasionally.
- Prepare Zucchini Boats: While the chicken cooks, slice each zucchini in half lengthwise. Use a spoon to carefully scoop out the seeds and hollow the center, leaving about a 1/4 inch thick shell to form the zucchini boats.
- Assemble Zucchini Boats: Arrange the zucchini halves cut-side up in the prepared baking dish. Spoon the chicken and sauce mixture evenly into each zucchini boat, pressing down gently with the back of the spoon to fill the boats well.
- Add Cheese Toppings: Sprinkle the filled zucchini boats evenly with grated Parmesan cheese first, followed by the shredded mozzarella cheese.
- Bake: Cover the dish with foil and bake in the preheated oven for 35 minutes, until the zucchini is tender and the cheese has melted and started to brown slightly under the foil.
- Garnish and Serve: Remove from oven, garnish with sliced fresh basil if desired, then serve warm as a satisfying main dish.
Notes
- For a lower sodium option, use a low-sodium pasta sauce and moderate the added salt.
- Feel free to substitute ground turkey or lean ground beef if preferred instead of ground chicken.
- Using fresh basil adds a lovely burst of herbal flavor but can be omitted or replaced with dried Italian herbs.
- These zucchini boats reheat well for meal prep, simply cover and warm in the oven or microwave.
- Ensure the zucchini boats are hollowed to about 1/4 inch thickness to maintain structural integrity while baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 290
- Sugar: 6 g
- Sodium: 470 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
Keywords: Chicken Parmesan, Zucchini Boats, Low Carb Dinner, Healthy Italian Recipe, Ground Chicken Recipe, Easy Baked Zucchini
