Chicken Parmesan Stuffed Zucchini Boats
These Chicken Parmesan Stuffed Zucchini Boats give you all the flavor of chicken parm in a delicious new way! This is a low carb, high protein meal made with ground chicken, and it’s great for meal prep!
I adore stuffed vegetables. My stuffed poblano peppers and Italian stuffed peppers are two of my favorite recipes to prepare, and game day isn’t the same without my corn dip stuffed jalapeños!
Zucchini is another great vegetable for stuffing, so I thought I’d do a lighter twist on chicken parm with these Chicken Parmesan Stuffed Zucchini Boats.
Classic chicken parmesan is breaded, pan fried, and typically served with pasta. It’s the epitome of comfort food, and is pretty high in calories.
This is significantly lightened up with a zucchini base, ground chicken and marinara filling, and gooey mozzarella cheese.
The zucchini boats are baked until tender and bubbly, then topped with freshly chopped basil for herbaceous flavor.
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.
If you love the flavors of chicken parm you’ll definitely want to check out my Chicken Parmesan Burgers!
Why you’ll love this recipe
- This is lighter way to enjoy the flavors of classic chicken parmesan.
- It’s a high protein, low carb meal that can be prepped in advance.
- It’s a great way to utilize an abundance of garden zucchini.
Recipe ingredients
There are just a few basic ingredients for these zucchini boats with chicken, and you can customize it as outlined below.
- Zucchini. You’ll need (4) zucchini, the larger the better so that they can hold more filling. It’s best to find zucchini that are very close to the same size for even cooking time.
- Ground chicken. This is very lean and high in protein. You can sub it with your favorite ground meat, or even use chopped shredded chicken.
- Marinara sauce. Use my homemade marinara sauce, which can be made up to a few days in advance or even frozen until you’re ready to make the stuffed zucchini. You can also use your favorite store bought brand…I highly recommend Rao’s.
- Aromatics. Sautéed onion and garlic add even more flavor to the ground chicken filling.
- Basil. Add dried basil to the ground chicken filling as desired (the marinara includes basil). Top the chicken parmesan stuffed zucchini with freshly chopped basil.
- Mozzarella cheese. Use grated mozzarella or thinly sliced fresh mozzarella cheese. If using fresh mozzarella, blot it dry before topping the ground chicken filling.
See the recipe card below for the full list of ingredients and quantities.
How to make ground chicken parmesan zucchini boats
This is a lighter twist on chicken parmesan with ground chicken, homemade marinara sauce and zucchini, and it’s so easy to make.
Simply prep the marinara sauce and ground chicken filling, hollow out the zucchini, stuff them and bake.
Pro tip: The zucchini boats, marinara sauce and filling may be prepped ahead, and the entire meal may be assembled in advance and baked off when you’re ready.
See the recipe card for full instructions.
Recipe FAQs
This is a great meal prep dinner option as the zucchini boats, marinara sauce and ground chicken filling can be prepped up to a few days in advance. Or you can assemble the entire meal a day in advance and bake it the next day.
Each zucchini boat includes 20 grams of protein, so this makes a great high protein dinner option.
Store them in the refrigerator for up to 3 days. Reheat in the microwave or the oven until warmed through.
Serving suggestions
Below are some of my favorite ways to serve this low carb chicken parmesan:
- Serve with a fresh side of insalata mista or butter lettuce salad.
- It’s great with rosemary focaccia bread or crusty bread.
- For a low carb option, serve with cilantro lime cauliflower rice. The cilantro and lime can be substituted with garlic, herbs or spices of your choice.
Recipe notes
- Pro tip: The zucchini boats and filling may be prepped ahead, and the entire meal may be assembled in advance.
- Make sure your zucchini are the same size to ensure even cooking.
- Use store bought marinara sauce as a time saver. Rao’s is my favorite, and it can be purchased at Costco.
- Use grated mozzarella or thinly sliced fresh mozzarella cheese. If using fresh mozzarella, blot it dry before topping the ground chicken filling.
- Store stuffed zucchini in the refrigerator for up to 3 days.
More zucchini recipes you’ll love
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Chicken Parmesan Stuffed Zucchini Boats
Ingredients
- 4 large zucchini halved lengthwise
- 1 tablespoons plus 2 teaspoons extra virgin olive oil
- 1 small yellow onion
- 2 large garlic cloves minced
- 1 lb. ground chicken
- 1 teaspoon dried basil
- 1/4 cup freshly grated parmesan
- grated mozzarella cheese
- 3 cups homemade marinara sauce divided; sub with your favorite store bought brand
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.3 cups homemade marinara sauce
- Using a melon baller, carefully scoop out the flesh of each zucchini half, leaving 1/4" border on the bottom and along the sides. Discard the flesh or sauté it or use it in soup. Coat the zucchini boats with a bit of olive oil, and season inside and outside with salt and pepper to taste.4 large zucchini
- 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 ground chicken along with the dried basil, 1/2 teaspoon salt and 1/4 teaspoon pepper, and break up the chicken into small pieces. Cook 5 minutes or until the ground chicken is cooked through.1 tablespoons plus 2 teaspoons extra virgin olive oil, 1 small yellow onion, 2 large garlic cloves, 1 lb. ground chicken, 1 teaspoon dried basil
- Add the remaining marinara sauce to the ground chicken mixture and stir to combine. Simmer over medium heat for 5-10 minutes or until warmed through.
- Place the zucchini boats 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.
- Remove the zucchini boats from the oven and top with the parmesan and mozzarella, and place back in the oven and bake until melted and bubbly. Serve and enjoy!1/4 cup freshly grated parmesan, grated mozzarella cheese
Notes
- Pro tip: The zucchini boats and filling may be prepped ahead, and the entire meal may be assembled in advance.
- Make sure your zucchini are the same time to ensure even cooking.
- Use store bought marinara sauce as a time saver. Rao’s is my favorite, and it can be purchased at Costco.
-
- Store stuffed zucchini in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
21 Comments on “Chicken Parmesan Stuffed Zucchini Boats”
Confused by recipe – The recipe says you need 3 cups of Marinara Sauce but according to the recipe, you put 3/4 c in a 13×9 pan and 1/4 c in an 8×8 pan.
So that equals 1 cup of marinara sauce – where do the other 2 cups go
and why is 1/4 c in an 8×8 pan?
Please explain. – Really want to try this tonight.
Sorry about the the confusion. 1 cup of the marinara is for the pans, the remaining (2 cups) is mixed in with the meat mixture.
I made these and heads up, large zucchini need WAY more time than just 20 minutes to bake. It took at least an hour now baking them. I would pre cook the zucchini boats if using a large zucchini. I also only par cooked my chicken before adding it to everything. I want my chicken to be juicy and tender not over cooked and rubber!
Thank you for your feedback!
If you are making these ahead for your work lunches should you bake them the full 25 minutes or just half the amount of time since you will be reheating them. They look tasty.
I would bake for the full time then just reheat them. I hope you enjoy them!
I usually have shredded chicken on hand, do you think I could use that instead of the ground chicken? Thank you!
Shredded chicken would be ok if it were cut into small pieces. I’d love to hear how it turns out!
Do you have any other ideas or recipes that I can use the zucchini flesh for? Id like to try to get any other meal or piece of a meal out of it if I can.
Hi Flora! Yes, I like to sauté it with other veggies or add it to soups and smoothies.
Do these reheat well. There is only two of us, so I will half the recipe. But it will still probably be too much. Can I fix/assemble and freeze before cooking. Recipe sounds amazing.
Hi Janet! These reheat very well! I’ve never tried freezing them but I think it would work. I will have to try that some time!
So, I don’t think I’ve ever made zucchini boats before!! You’re making me really want to make them though! These look like the perfect way to use up that summer zucchini 🙂
You’d love them Izzy! I still need to make your zucchini tots! 🙂
These are brilliant, Marcie! They’re a healthy twist on one of our favourite naughty dinners, chicken parmesan! I’m glad you used the inside of the zucchini as well, I have trouble throwing it away too. Have a great week!! XO
It’s hard for me to throw out the zucchini flesh too–but I often do. 😉 Good idea to add it to the chicken filling!!
It made perfect sense for me to toss it into the filling and it was great! Thanks Letty!
This is my kind of boating! No seasickness patches to worry about :). I can’t get enough zucchini right now. It’s just so good! Fill it with something delicious and top it with melted cheese and I’m in!
Thanks Kelsie! 🙂
I love the boating you’re referring to, Marcie! I’ve only had stuffed zucchini one other time, but my memories of it are delicious. I’m loving this chicken parmesan version! Such a classic and delicious flavor, and one that I know my husband would love, too. Sounds like a perfect summer meal!
Thanks Gayle! 🙂