Chicken Parmesan Stuffed Zucchini Boats are a low carb, high protein meal.  They’re the healthier way to enjoy the flavors of chicken parmesan! {GF}

Chicken Parmesan Stuffed Zucchini Boats in a baking dish

We’re going boating today!  This form of boating has nothing to with water and everything to do with zucchini, so I hope you’re ok with that.  These Chicken Parmesan Stuffed Zucchini Boats are lightened up summer comfort food, which is way better than regular boating.

And you don’t have to worry about a sunburn. 🙂

Overhead shot of chicken Parmesan Stuffed Zucchini Boats in a baking dish

All kidding aside, I’ve been dreaming up so many zucchini boat recipes lately and I finally decided to do a play on classic chicken parmesan.

If you love the flavors of chicken parm you’ll definitely want to check out my Easy Chicken Parmesan Burgers too!

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.

Chicken Parmesan Stuffed Zucchini Boats lined up in a baking dish

I’m not terribly big on fried food, so I prefer these zucchini boats so much more.  They’re bikini-friendly, which is a good thing in the summertime.

These zucchini boats have got your back. 🙂

Chicken Parmesan Stuffed Zucchini Boats on plate with basil

We all love zucchini noodles smothered in pasta sauce, so it should come as no surprise that the tender zucchini is the perfect compliment to the marinara sauce.

The chicken, cheese, and basil don’t hurt either!

How to make this recipe

There’s a little prep involved as you need to hollow out your zucchini, but that can be done in advance and it is kind of fun.

One little note…I couldn’t stand the thought of throwing out the flesh of the zucchini, so I chopped it up and cooked it up with the chicken for the filling.  It resulted in a bit of excess liquid, which I drained off before adding the marinara sauce.

The zucchini also resulted in making a bit more filling than I needed for my boats, so expect to have a little extra even after stuffing your boats with a generous amount of filling.

How to make zucchini boats collage

You may also assemble your Chicken Parmesan Stuffed Zucchini Boats ahead of time as well, and bake them when you’re 30 minutes away from dinner time.

Then prepare yourself to indulge in the best form of boating.

Zucchini boating! 🙂

 

Bite of chicken parmesan zucchini boat pulling away with a fork

More zucchini recipes you’ll love:

Air fryer zucchini fries by the The Domestic Superhero

Corn and zucchini salad

Flourless zucchini oatmeal muffins

Roasted zucchini and mushrooms

Zucchini corn fritters

 

Yield: 8 zucchini boats

Chicken Parmesan Stuffed Zucchini Boats

Chicken Parmesan Stuffed Zucchini Boats in a baking dish

Chicken Parmesan Stuffed Zucchini Boats are a low carb, high protein meal.  They're the healthier way to enjoy the flavors of chicken parmesan! {GF}

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 4 large zucchini, halved lengthwise
  • 1 tablespoons plus 2 teaspoons extra virgin olive oil
  • 1 small yellow onion
  • 2 large cloves garlic,  minced
  • 1 lb. ground chicken
  • 1 teaspoon dried basil
  • 1/4 cup freshly grated parmesan
  • grated mozzarella cheese
  • 3 cups Easy Tomato Basil Marinara Sauce (or your favorite)

Instructions

  1. Preheat the oven to 400 degrees.  Place 3/4 cup marinara sauce in the bottom of a 13x9" baking pan and 1/4 cup in an 8x8" pan.  Set aside.
  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).
  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.
  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.
  5. Add the remaining marinara sauce and stir to combine.  Simmer over medium heat for 5-10 minutes.
  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.
  7. Top the zucchini boats with the parmesan and mozzarella, and bake until melted and bubbly.  Serve and enjoy!

Notes

  • Nutrition information is a rough estimate all marinara sauces are not the same.  I advise to use one low in sugar and sodium to keep it close to these numbers.
  • Make sure your zucchini are the same time to ensure even cooking.
  • The zucchini boats and filling may be prepped ahead, and the entire meal may be assembled in advance.

Nutrition Information:

Yield:

8

Serving Size:

1 zucchini boat

Amount Per Serving: Calories: 226Total Fat: 10gSaturated Fat: 3gCholesterol: 46mgSodium: 341mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 20g

 

 

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