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Chicken Parmesan Stuffed Zucchini Boats
Chicken Parmesan Stuffed Zucchini Boats are a low carb, high protein meal. This is a low carb, high protein meal made with ground chicken, and it’s great for meal prep. They’re the healthier way to enjoy the flavors of chicken parmesan! The best part about this meal is that the components can be prepped in advance, and the entire meal can be assembled and baked when you’re ready.
Ingredients
Instructions
- Step 1
Preheat the oven to 400 degrees. Place 3/4 cup marinara sauce in the bottom of a 13×9″ baking pan and 1/4 cup in an 8×8″ pan. Set aside.
- Step 2
Using a melon baller, carefully scoop out the flesh of each zucchini half, leaving 1/4″ border on the bottom and along the sides. Chop the flesh or process briefly in your food processor and set aside (optional).
- Step 3
Heat 1 tablespoon olive oil in a large saucepan. Add the onion and cook 3 minutes. Add the garlic and saute 30 seconds more.
- Step 4
Add the chicken and chopped zucchini flesh along with salt and pepper to taste, and break up the chicken with the back of a spoon. Cook 3-5 minutes or until the chicken is cooked through. Drain the majority of the excess liquid carefully.
- Step 5
Add the remaining marinara sauce and stir to combine. Simmer over medium heat for 5-10 minutes.
- Step 6
Place the zucchini halves in the prepared pans. Fill generously with the meat the mixture and cover both dishes with foil. Bake 20-25 minutes or until the zucchini is tender.
- Step 7
Top the zucchini boats with the parmesan and mozzarella, and bake until melted and bubbly. Serve and enjoy!
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@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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