Stuffed zucchini boats filled with the flavors of chicken parmesan. This low carbohydrate, high protein meal will leave you feeling satisfied!
I love swapping out the processed ingredients in recipes for whole fruits and vegetables!
That was the idea for these chicken parmesan zucchini boats. Instead of having a fried piece of chicken on a bed of pasta, this recipe calls for sautéed ground chicken served in hollowed out zucchini. It gets the chicken parmesan essence from mixing pasta sauce into the chicken. And, of course, the whole thing gets covered in mozzarella and parmesan cheese.
You can see some of my other fruit and vegetable swaps in these recipes: Cranberry Tuna Salad on Apple Slices, and Greek Stuffed Cucumbers with Chicken and Yogurt Sauce.
To make this recipe, start by cutting some zucchini in half. Use a spoon to scrape the seeds and the middle out of the zucchini, creating zucchini boats.
Brown some ground chicken in a skillet. Stir in some garlic and pasta sauce. Then, spoon the chicken mixture into the zucchini boats.
Cover the zucchini with shredded mozzarella and grated parmesan cheese. Cover, and bake until the cheese is melted and the zucchini is soft.
Chicken Parmesan Zucchini Boats Recipe
Ingredients
- 4 medium zucchini about 1 3/4 pounds
- 1 lb. ground chicken
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 garlic cloves minced
- 1 cup pasta sauce
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Optional: sliced fresh basil for topping
Instructions
- Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
- Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks.
- Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally.
- As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a 1/4 inch thick zucchini boat.
- Place the zucchini in the baking dish cut-side up.
- Spoon the chicken mixture into the zucchini boats. Press the mixture down into the zucchini using the back of the spoon.
- Sprinkle the zucchini evenly with the parmesan, then the mozzarella cheese.
- Cover the baking dish with foil. Bake for 35 minutes.
- Sprinkle with fresh basil and serve.
Nutrition
Check out all of my great chicken recipes.
Erika Stone says
My husband said I could make this once a week and he wouldn’t complain. This is so delicious and flavorful. I popped mine under the broiler after the oven and it gave the cheese a nice crust. Delicious and clean!
Eileen Brauer says
My family loved it. Because ground turkey has a tendency to be bland, I added onion and some italian seasoning. My husband said I could make it any time I want.
35 minutes was too long. I did 25 minutes, uncovered it and broiled for just a minute so the cheese got a bit crispy.
Kristel says
These were great! My husband was skeptical. He loves chicken Parmesan, but wasn’t sure about this twist with zucchini. He had seconds! I used pre-cooked chicken strips, cut up, as I had those on hand, otherwise believe I followed the recipe as is. Zucchini and fresh basil both from our garden. Delicious recipe. Thanks!
Anna says
I just made this and brought it to work. Had people ohh-ing over it! It tastes even better than it looks! And I didn’t miss the heavy carbs at all.
Dixie says
I havent tried this yet. It looks amazing. Going to the store after work to get what I need. The best part is no carbs. 🙂
James K Hamilton says
I seen this recipe on your website today and decided that I would try it out. 2019 is the year I am making healthy choices and this looked scrumptious. However, not only does it look scrumptious, but it is absolutely scrumptious and a whole lot more filling and satisfying than I had thought. I am a type 2 diabetic who should be on low carbohydrate diet. This one is a keeper for the weekly. Thank you so very much. Tomorrow I am trying out your Lemon Garlic Shrimp and Zoodles. This is a good opportunity to use the spiralizer attachment that was bought for my kitchenaid. Thanks again.
Susan says
Just made these. Super yummy!
cinthya says
could you swap out the ground chicken for regular chicken, like in strips? will it cook through?
Sarah says
In addition to the salt, pepper, and garlic, I added some rosemary, thyme, garlic powder, and onion powder (roughly 1/2 tsp of each) to the chicken as it was cooking. My hubby, who is a notoriously picky eater, loved it!!! Will definitely be making these again!!!!
Demonte says
Delicious Clean Dinner
Amazing taste
Only suggestion is bake for 20 minutes
Sandie says
Since I stopped smoking a month and half ago, I started to eat healthier. I came across this recipe and made it for dinner today. It was fantastic and full of flavor. I will definitely make this delicious dish again!!!
Gisela says
Never thought I would love zucchini because of the texture but this recipe makes it so delicious!! Simple and easy to make!!
Anna says
Super easy, tasty and healthy! I add the swooped put zucchini to the ground turkey/chicken and add a little whole wheat bread crumbs to help keep it together. I make this weekly. So yummy.
Jill says
Followed the recipe to the letter…this was delicious! Thank you!
Elba Rivera says
The recipe was simple to made. Just added a kick of my homemade Puerto Rican sofrito and the rest of the recipe. I shared this friend with my two sisters. As a side dish just mixed salad. A health dinner meal. Thanks for sharing this recipe.
Christina says
Loved this! I used Rao’s marinara (delicious) and added some seasoned breadcrumbs to the chicken and sauce before scooping it into the boats. Would definitely make again!!