Chicken Parmesan Zucchini Boats
Tender zucchini halves stuffed with seasoned ground chicken, savory tomato sauce, and melted cheeses make this low-carb, high-protein dish a quick and satisfying dinner option.
Equipment
- 9x13 inch baking dish
- large non-stick skillet
- Spoon or spatula
- Knife
- Cutting board
- Measuring Cups and Spoons
- Aluminum foil
Ingredients
- 4 medium zucchini about 1 ¾ pounds
- 1 lb. ground chicken
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 garlic cloves minced
- 1 cup pasta sauce tomato-based
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
Optional:
- Fresh basil slices for garnish
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 400°F (200°C) to ensure even baking. While the oven warms, take a 9x13 inch baking dish and lightly coat it with cooking spray or a thin layer of olive oil. This prevents sticking and makes cleanup much easier after baking. Set the dish aside until ready to use.
- Cook the Ground Chicken: Place a large non-stick skillet over medium-high heat and allow it to warm for a minute or two. Add the ground chicken, breaking it apart gently with a wooden spoon or spatula. Sprinkle in the salt and black pepper. Cook the chicken, stirring occasionally, for 8–10 minutes until it is fully cooked through and no pink remains. As it cooks, break the chicken into smaller, uniform pieces for even filling distribution.
- Add Garlic and Pasta Sauce: Lower the heat to medium-low to prevent burning. Add the minced garlic to the cooked chicken, stirring continuously for about one minute until the garlic becomes fragrant. Immediately pour in the pasta sauce and stir to combine. Allow the mixture to simmer gently for 3 minutes, letting the flavors meld together. Taste and adjust seasoning if needed.
- Prepare the Zucchini Boats: While the chicken mixture simmers, wash the zucchini thoroughly. Cut each zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds and the soft inner flesh to create a hollow “boat,” leaving about a ¼ inch thick wall around the edges. This ensures the zucchini holds the filling without becoming too soft during baking. Arrange the zucchini halves cut-side up in the prepared baking dish.
- Fill the Zucchini with Chicken Mixture: Spoon the cooked chicken and sauce mixture evenly into each zucchini boat. Use the back of the spoon to gently press the filling down so it sits firmly inside the zucchini and makes contact with all sides. This helps the flavors absorb into the zucchini while baking and prevents the filling from sliding out.
- Add Cheese Toppings: Evenly sprinkle grated Parmesan cheese over the chicken-filled zucchini boats, followed by a layer of shredded mozzarella. These cheeses will melt and create a golden, bubbly topping that complements the savory chicken mixture perfectly. Make sure the cheese covers the filling without spilling over the edges of the zucchini.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to lock in moisture. Place the dish in the preheated oven and bake for 35 minutes. The foil helps steam the zucchini slightly, making it tender without drying out the filling.
- Uncover and Finish Baking: After 35 minutes, carefully remove the foil. Return the dish to the oven for an additional 5–7 minutes, or until the cheese on top is golden and bubbling. Keep a close eye on it to avoid over-browning.
- Garnish and Serve: Remove the zucchini boats from the oven and let them cool slightly for 2–3 minutes. Garnish with fresh basil slices if desired for added color and flavor. Serve warm as a wholesome, high-protein, low-carb main dish.
- Enjoy and Store Leftovers: Enjoy your Chicken Parmesan Zucchini Boats immediately, paired with a light salad or roasted vegetables. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat gently in the oven or microwave before serving.
Notes
- Choose medium-sized zucchini that are firm and evenly shaped for the best texture and presentation.
- If zucchini seems watery, sprinkle lightly with salt after scooping and let sit for 10 minutes, then pat dry before filling.
- Use a high-quality marinara or homemade pasta sauce for the richest flavor.
- Cook the chicken until browned and fully done before mixing with the sauce for added depth.
- Add the garlic just before the sauce to prevent burning and keep its flavor fresh.
- Press the filling firmly into the zucchini so it stays in place while baking.
- Freshly shredded mozzarella melts more smoothly than pre-packaged shreds, but both work fine.
- Adjust cheese amounts to match your preference or dietary needs (lighter or extra cheesy).
- Garnish with fresh basil or herbs just before serving for a bright, fresh finish.
- Leftovers taste even better the next day, making this dish great for meal prep.
