Name: Chicken Parmesan Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 zucchini; 1 tbsp extra virgin olive oil; 1 yellow onion; 2 large cloves garlic; 1 lb ground chicken; 1 tsp dried basil; 0.25 cup parmesan; mozzarella cheese; 3 cups homemade marinara sauce

Chicken Parmesan Stuffed Zucchini Boats cover

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Chicken Parmesan Stuffed Zucchini Boats

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Ingredients

Warning0 allergens identified

Chicken Parmesan Stuffed Zucchini Boats

4 zucchinihalved lengthwise

1 tbsp extra virgin olive oil

1 yellow onion

2 large cloves garlicminced

1 lb ground chicken

1 tsp dried basil

¼ cup parmesanfreshly grated

mozzarella cheesegrated

3 cups homemade marinara saucedivided; sub with your favorite store bought brand

Instructions

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Instructions

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.

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).

Heat 1 tablespoon olive oil in a large saucepan. Add the onion and cook 3 minutes. Add the garlic and saute 30 seconds more.

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.

Add the remaining marinara sauce and stir to combine. Simmer over medium heat for 5-10 minutes.

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.

Top the zucchini boats with the parmesan and mozzarella, and bake until melted and bubbly. Serve and enjoy!

Nutrition

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Tips & Tricks (5)

Maximize Zucchini Moisture Control 💧
Salt the zucchini boat halves and let them sit for 15 minutes, then pat dry with paper towels to remove excess moisture and prevent a soggy final dish.
Brown the Ground Chicken Properly 🍗
Cook ground chicken in a dry pan over medium-high heat first to render fat and achieve golden browning before adding aromatics—this develops deeper, richer flavor than cooking with onions from the start.
Layer Your Cheeses Strategically 🧀
Use a thin base layer of mozzarella before adding the filling, then top with a mixture of mozzarella and parmesan, ensuring the mozzarella goes on last so it melts beautifully over the top.
Infuse Your Marinara with Fresh Garlic 🧄
Bloom minced fresh garlic in extra virgin olive oil for 30 seconds before incorporating into your sauce to amplify its aromatic quality beyond what dried basil alone can provide.
Prep Components for Optimal Assembly ⏰
Cook the ground chicken filling completely the day before and refrigerate separately from zucchini boats—this allows flavors to meld and lets you assemble and bake directly from cold for perfectly timed cooking.