Chicken Parmesan Zucchini Boats
Fresh zucchini halves filled with seasoned ground chicken, marinara sauce, and a generous layer of melted mozzarella and Parmesan, then baked until golden and bubbly. A low-carb, high-protein take on classic chicken parmesan that is ready in just 45 minutes.
Ingredients
- 1 lb ground chicken
- 3 large zucchinis
- 2 cups marinara sauce
- 3 cups reduced-fat shredded mozzarella divided
- 1 1/4 cups grated Parmesan cheese divided
- Kosher salt to taste
- Ground black pepper to taste
- Garlic powder to taste
- Avocado cooking spray
- 1/4 cup fresh parsley for topping (optional)
Instructions
- Preheat oven to 400 degrees Fahrenheit. Spray a large baking dish with avocado cooking spray.
- Heat a large skillet over medium heat. Add ground chicken and cook until no longer pink, breaking it up as it cooks. Season generously with salt, pepper, and garlic powder.
- While chicken cooks, trim and halve the zucchinis lengthwise. Scoop out the interior flesh, leaving a wall about 1/2 inch thick. Dice half the scooped flesh and add to the chicken. Discard or reserve the rest.
- Add the marinara sauce to the cooked chicken and stir well. Simmer for 5 minutes.
- Stir in 2 cups mozzarella and 1 cup Parmesan until melted and fully incorporated.
- Arrange the zucchini boats in the prepared baking dish. Spoon the filling generously into each boat.
- Top with the remaining 1 cup mozzarella and 1/4 cup Parmesan.
- Bake uncovered for 30 minutes until the cheese is golden and bubbly and the zucchini is tender.
- Garnish with fresh parsley and serve hot.
Notes
Season the ground chicken generously — it is the flavor base of the whole dish.
Leave a 1/2-inch wall when scooping zucchini for sturdy boats that hold their shape.
If zucchini releases a lot of moisture, pat the inside dry before filling.
Allow the filling to simmer before filling boats for better flavor and texture.
Store leftovers in the refrigerator for up to 3 days. Reheat in a 350-degree oven for best results.
Make ahead: assemble, cover, and refrigerate up to 24 hours before baking.
Ground turkey can be substituted for ground chicken.
Leave a 1/2-inch wall when scooping zucchini for sturdy boats that hold their shape.
If zucchini releases a lot of moisture, pat the inside dry before filling.
Allow the filling to simmer before filling boats for better flavor and texture.
Store leftovers in the refrigerator for up to 3 days. Reheat in a 350-degree oven for best results.
Make ahead: assemble, cover, and refrigerate up to 24 hours before baking.
Ground turkey can be substituted for ground chicken.