Description
These Crispy Chicken Parmesan Stuffed Zucchini Boats are a delightful low-carb twist on the classic Chicken Parmesan dish. Tender zucchini halves are hollowed out and filled with a savory mixture of ground chicken, marinara sauce, herbs, and cheeses, then baked until golden and bubbly. Perfect as a comforting dinner that’s both flavorful and lighter than traditional versions.
Ingredients
Scale
Zucchini Boats
- 4 medium zucchinis, halved lengthwise
- 1 lb ground chicken
- 1 cup marinara sauce (plus extra for drizzling)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional for crunch)
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and black pepper, to taste
- Olive oil for cooking and brushing
- Fresh chopped parsley or basil for garnish (optional)
Instructions
- Preheat and prepare zucchini: Preheat oven to 375°F (190°C). Slice zucchinis lengthwise and scoop out the centers, leaving shells about 1/4-inch thick. Lightly brush the zucchini halves with olive oil and sprinkle with salt. Place them cut-side up in a baking dish.
- Sauté aromatics: Heat a tablespoon of olive oil in a skillet over medium heat. Sauté the finely chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Cook ground chicken: Add ground chicken to the skillet and season with salt, black pepper, oregano, and basil. Cook while breaking it up with a spoon until browned and fully cooked through, about 6-8 minutes. Stir in 3/4 cup marinara sauce and let it simmer for 2-3 minutes. Remove from heat.
- Mix filling: Allow the cooked chicken mixture to cool slightly. Then combine it with the beaten egg, optional breadcrumbs for extra crunch, and half of the grated Parmesan cheese, mixing well.
- Stuff zucchinis: Spoon the prepared chicken filling evenly into each zucchini half. Drizzle additional marinara sauce on top of the filling in each boat.
- Add cheese topping: Sprinkle evenly with shredded mozzarella cheese and the remaining Parmesan cheese over each stuffed zucchini.
- Bake covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to melt the cheese and cook flavors together.
- Bake uncovered: Remove the foil and continue baking for another 10-12 minutes until the cheese topping is bubbly and golden brown.
- Garnish and serve: Let the zucchini boats cool for 5 minutes, then garnish with fresh chopped parsley or basil if desired. Serve warm and enjoy.
Notes
- Breadcrumbs are optional; omit them to keep the dish gluten-free.
- Use fresh herbs instead of dried for an even brighter flavor.
- If preferred, substitute ground chicken with ground turkey or lean ground beef.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Serve with a side salad or garlic bread for a complete meal.
