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
Scale
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
