Chicken Parmesan Stuffed Zucchini Boats
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}
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. 🙂
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.
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. 🙂
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.
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! 🙂
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
- Zucchini lasagna
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 [Easy Tomato Basil Marinara Sauce] or your favorite
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!
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
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! 🙂