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Chicken Parmesan Zucchini Boats

Close-up of two chicken parmesan zucchini boats topped with melted cheese and herbs.
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Enjoy a low-carb, cheesy chicken parmesan dish baked inside zucchini boats. This keto-friendly recipe is perfect for weeknight meals and meal prep.

Ingredients

Scale
  • 2 medium zucchini
  • 1 lb ground chicken
  • 1/2 cup marinara sauce
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the zucchini in half lengthwise and scoop out the seeds to create boats.
  3. In a skillet, cook the ground chicken over medium heat until browned. Drain any excess fat.
  4. Stir in the marinara sauce, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Cook for 2-3 minutes until heated through.
  5. Fill the zucchini boats with the chicken mixture.
  6. Top with mozzarella cheese.
  7. Place the filled zucchini boats on a baking sheet.
  8. Bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden brown.

Notes

  • For meal prep, prepare the filling and stuff the zucchini boats. Store them covered in the refrigerator. Bake when ready to serve.
  • Reheat leftovers in the oven or microwave until warmed through.
  • You can substitute ground turkey for ground chicken.
  • Add a pinch of red pepper flakes for a little heat.

Nutrition

Find it online: https://cutcooktaste.com/chicken-parmesan-zucchini-boats/